earthboundfarmearthboundfarmRecipes / Recent Recipes / Whole Roasted Cauliflower with Yogurt Sauce and Pomegranate Arils
Servings: 4
| Active Time: 15 minutes
| Total Time: 60 minutes
Savor the simplicity of our Whole Roasted Cauliflower recipe, seasoned with smoked paprika, cumin, and coriander, then topped with a flavorful yogurt sauce and a sprinkle of pomegranate arils—a delicious and easy addition to any meal.
For the Roasted Cauliflower:
1 large Earthbound Farm Head of Cauliflower
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
For the Yogurt Sauce:
1 cup Greek yogurt
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
Salt and black pepper to taste
Fresh parsley
For Garnish:
1/2 cup pomegranate arils
Fresh parsley, chopped, for garnish
Preheat your oven to 400°F.
Remove the leaves and trim the stem of the cauliflower, making sure it can stand upright without wobbling. In a small bowl, mix together the olive oil, smoked paprika, ground cumin, ground coriander, garlic powder, salt, and black pepper. This will be your seasoning mixture.
Brush the seasoned olive oil mixture evenly all over the cauliflower head, ensuring it’s well coated.
Place the seasoned cauliflower head in a baking dish or on a baking sheet. Roast in the preheated oven for about 45-55 minutes, or until the cauliflower is tender and a knife can easily pierce through it. The outside should be golden brown and slightly crispy.
While the cauliflower is roasting, prepare the yogurt sauce:
In a food processor, combine the Greek yogurt, tahini, fresh lemon juice, minced garlic, parsley and ground cumin. Season the sauce with salt and black pepper to taste.
Mix everything well and refrigerate until you’re ready to serve.
Once the cauliflower is roasted to perfection, remove it from the oven and let it cool slightly for a few minutes.
Transfer the whole roasted cauliflower to a serving platter. Drizzle the yogurt sauce generously over the cauliflower. Sprinkle pomegranate arils on top of the yogurt sauce. Garnish the dish with freshly chopped parsley.
Serve your whole roasted cauliflower with yogurt sauce and pomegranate arils as a beautiful centerpiece for your holiday table. To enjoy, cut the cauliflower into wedges or florets and spoon some of the sauce and pomegranate arils onto each serving.
