Roasted cauliflower with za’atar, cumin, and mint yogurt

I spied a version of this fabulous dish at Cumulus Inc in Melbourne. It was perfectly savory and crunchy and served as a side-dish (comestible, as they called it), but would also be great as a light main course.

You’ll need:

• 1 head cauliflower
• 1/5 cup pinenuts
• 1/2 cup mint
• 1 cup greek yogurt
• 1/2 tablespoon za’atar
• 1 tablespoon ground cumin
• pinch of salt
• 1/2 tsp fresh black pepper
• 1/3 tsp red pepper flakes
• 1 tablespoon olive oil
• 1/2 tablespoon walnut oil

1. Line a baking sheet with parchment paper. Preheat oven to 425F.

2. Wash the cauliflower and separate the florets – they don’t all have to be the same size, but keep them relatively small so they get more crispy in the oven.

3. Toss the cauliflower with walnut oil and spices, then spread in an even layer on the prepared baking sheet. Drizzle with olive oil, mix in pine nuts, and toss lightly to combine.

4. Roast in the oven for 20-25 minutes until browned, tender but crisped up.

5. In the meantime, in a food processor, combine the mint and the yogurt. Pour the yogurt dressing into the deep platter or bowl you will use to serve the cauliflower. When the cauliflower is roasted,  put it on top of the yogurt and serve immediately.

You’ll get some cooling mint yogurt with every spoonful of the warm, spiced cauliflower.