Get ready to elevate your vegetable game with a mind-blowing roasted cauliflower dish that's about to become your new obsession! This Middle Eastern-inspired recipe transforms the humble cauliflower into a crispy, spice-laden masterpiece that will have your taste buds dancing and your dinner guests begging for the recipe. Imagine golden, perfectly roasted cauliflower florets with a beautiful blend of cumin and paprika, paired with a cool, creamy tzatziki sauce that adds a refreshing kick to every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup Greek yogurt
- 1 cucumber, grated
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cauliflower thoroughly and cut it into evenly sized florets, ensuring they are roughly the same size for uniform roasting.
- In a large mixing bowl, combine olive oil, cumin, paprika, salt, and black pepper. Toss the cauliflower florets in the spice mixture, making sure each piece is evenly coated.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting and crisp edges.
- Roast the cauliflower in the preheated oven for 25-30 minutes, turning once halfway through cooking to ensure even browning and caramelization.
- While cauliflower is roasting, prepare the tzatziki sauce. Grate the cucumber and squeeze out excess moisture using a clean kitchen towel.
- In a medium bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, and a pinch of salt. Stir until well combined and refrigerate to let flavors meld.
- Once cauliflower is golden brown and crisp at the edges, remove from oven and let rest for 2-3 minutes.
- Transfer roasted cauliflower to a serving platter and serve immediately with chilled tzatziki sauce on the side.
Tips
- Size Matters: Cut your cauliflower florets into uniform sizes to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Don't Overcrowd: Use a large baking sheet and spread florets in a single layer with some space between them. Overcrowding will steam the cauliflower instead of roasting it crisp.
- High Heat is Key: Roasting at 425°F helps caramelize the edges and create those irresistible crispy bits that make this dish so addictive.
- Pat Dry Before Seasoning: Ensure your cauliflower is completely dry after washing to help the spices stick and promote better browning.
- Fresh Spices Make a Difference: Use fresh, high-quality spices to maximize the flavor profile of your roasted cauliflower.
- Tzatziki Pro Tip: Squeeze out excess moisture from the grated cucumber to prevent your sauce from becoming watery.
Nutrition Facts
Calories: 174kcal
Carbohydrates: 24g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 10mg
