Roasted Cauliflower with Yogurt & Za’atar

Roasted cauliflower is one of my favorite simple side dishes. The key to bringing out cauliflower’s natural sweetness is getting some nice caramelization a.k.a. browning. To do this, simply pat the cauliflower pieces dry before tossing them into the oil.

Talya likes her roasted cauliflower plain, while Tal and I enjoy the additional flavors added by the za’atar and Greek yogurt.

Roasted Cauliflower

Serves 4

1 large head of cauliflower (about 1 pound 12 ounces), cut into chunks

1/4 cup olive oil

1/2 teaspoon salt

1 cup reduced-fat Greek yogurt

1 tablespoon honey

1 teaspoon za’atar

Preheat the oven to 400F with a rack in the center position. Line a rimmed baking sheet with parchment paper.

Rinse and clean the cauliflower. Cut it into large chunks and pat them dry with a clean dish towel. Toss them into a bowl and add the olive oil and salt. Mix with your hands to evenly coat. Transfer the mixture to the prepared sheet pan.

Bake in the oven for about 30 minutes. Give the cauliflower a stir. It should be fork tender and golden. If it’s not cooked through, continue to bake for another 10-15 minutes. Once cooked, remove the tray from the oven and allow to cool for about 15 minutes before serving.

While the cauliflower cools, whisk together the yogurt and honey. You can either serve the yogurt mixture and za’atar on the side. Or, place the cauliflower onto the yogurt and sprinkle the za’atar on top right before serving.