Roasted Cauliflower with Herb Nut Crumble & Tahini Yogurt
Roasted cauliflower slices are topped with a savory blend of toasted nuts, herbs, and sun-dried tomatoes. A creamy tahini yogurt drizzle ties everything together in a balanced, flavorful finish.
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Servings:
Ingredients
Herb Nut Crumble:
- 2 Tablespoons finely chopped pecans
- 2 Tablespoons finely chopped pistachios
- 2 cloves garlic minced
- 1 Tablespoon finely chopped fresh rosemary
- 1 Tablespoon fresh thyme leaves
- 2 Tablespoons finely chopped sundried tomatoes.
- 1/2 teaspoon extra virgin olive oil
- pinch salt
- ¼ tsp pepper
Cauliflower:
- 1 medium head cauliflower cut into 4 wedges or slices
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Tahini Yogurt Drizzle
- 1 ½ Tablespoons tahini
- 1 ½ Tablespoons plain Greek yogurt
- pinch salt
- ½ teaspoon pepper
- ¼ teaspoon garlic
- 1 ½ Tablespoons water
- 1 ½ teaspoons honey
- ¾ teaspoon red pepper flakes
Instructions
- Make Herb Nut Crumble: Preheat oven to 375℉. Line a small baking tray with parchment. Add pecans, pistachios, garlic, rosemary, thyme, and sun-dried tomatoes to tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss with spoon to coat evenly and spread into flat layer. Bake 10 min. Remove from oven and set-aside to cool. Turn oven up to 425℉ for cauliflower.
- Make Cauliflower: Place cauliflower wedges on a parchment-lined baking tray. Brush both sides of cauliflower with olive oil and sprinkle both sides with salt, pepper, and garlic powder. Roast at 425℉ for 15 min or until bottoms are golden brown.
- While Cauliflower is roasting, make Tahini Yogurt Drizzle: Add all Tahini Yogurt Drizzle ingredients to a small bowl and whisk together. Set Aside.
- Put it all together: Place hot cauliflower slices on serving tray or individual plates. Drizzle with Tahini Yogurt Drizzle and top with Herb Nut Crumble.