Roasted Cauliflower Salad

Ingredients

• 1 Whole Cauliflower head, cut into florets
• 1/4 cup Olive oil
• 3 tbsp Harissa
• 1 tbsp Pomegranate Molasses
• 1 tbsp Sumac
• 2 tbsp Za'atar
• Salt & Pepper to taste
• 1 cup Plain Yogurt
• 2 tbsp Tahini Paste
• 1/2 Lemon's juice
• Salt to taste
• 1/4 cup Olive oil
• 5 Garlic cloves, thinly sliced
• 1/2 tsp Aleppo pepper
• Lemon wedge. squeeze on top
• Parsley or Cilantro, chopped

Instructions

1. 1

   To start, preheat the oven to 400 F.

2. 2

   Add the cauliflower florets to a baking dish and season with the olive oil, harissa, pomegranate molasses, sumac, salt, pepper, and zaatar. Toss together until evenly coated.

3. 3

   Place in the oven to bake for about 35-40 minuted until tender and lightly caraemlized flipping once halfway through baking.

4. 4

   Meanwhile, prep the yogurt base by combining plain yogurt with tahini paste, lemon juice, and salt.

5. 5

   Add the yogurt sauce to the bottom of your desired serving dish. I like to spread it out in swirls at the bottom of the plate.

6. 6

   To prepare the garlic oil, add the olive oil to a pan along with the sliced garlic and aleppo pepper. Cook for a few minutes until the garlic slices are browned and crisp.

7. 7

   To continue assembling, add the roasted cauliflower on top of the yogurt evenly. Then, drizzle the garlic olive oil all over the top.

8. 8

   Lastly, squeeze some fresh lemon juice over the top and garnish with some chopped parsley or cilantro. Grab a fork and dig in!