Turmeric & Za’atar Roasted Cauliflower

Who needs meat when you can have this beautiful, delicious and healthy Turmeric & Za’atar Roasted Cauliflower?

Yet another stunning example that you really do not need meat for a delicious and gorgeous meal! This Turmeric & Za’atar Roasted Cauliflower is such a showstopper that it can totally shine on it’s own. I mean, just look at that color! And the taste is off the charts as well, earthy and beautifully complex, with yogurt and pomegranate seeds adding pops of lively tartness. A must make that will convert even cauliflower haters!

xoxo Donata

Ingredients

1 head cauliflower (about 1,2 lb, 840 g)

1 medium red onion

5 tbsp extra virgin olive oil

2 tsp kosher salt

1 tsp turmeric powder

1 tbsp za’atar

freshly ground pepper

3 cloves garlic, sliced

coarse sea salt

1/2 cup roasted, salted pistachios, shelled and coarsely chopped

1 cup fresh pomegranate seeds (1 pomegranate)

1/2 cup chopped cilantro

1 cup full fat natural yoghurt

Preparation

Preheat oven to 425°F (220°C). Prepare a baking sheet or two half sheets.

In a large bowl, mix together the olive oil, salt, turmeric powder, za’atar and a few grinds of freshly ground pepper and whisk thoroughly to combine. Add the garlic slices, mix through and set aside.

Cut or break the cauliflower into even sized florets. Add the cauliflower to the bowl with the oil, spices and garlic. Toss so that the florets are completely coated.

Halve the onion, peel off the skin and cut into half moons.

Spread the cauliflower florets onto the sheet pan(s) in a single layer. Scatter the onion slices over the florets.

Roast for 20 to 25 minutes, or until the tops are lightly brown.

Move the cauliflower onto a serving platter. Drizzle yoghurt over the cauliflower. Scatter pistachios and pomegranate seeds liberally all over. Top with chopped cilantro, some flaky sea salt and some more freshly ground pepper and serve immediately.