Moroccan Roasted Cauliflower with Dill Dip

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  • Total Time: 30-35 mins
  • Makes: 3-4 as a side dish

Moroccan Roasted Cauliflower has a bright but tart flavor from the sumac that contrasts well with the warmer spices in the baharat seasoning. The tangy yogurt dill dip cools everything down just a bit. Add this to any of your Indian vegetarian bowls or serve it alongside a chicken korma. No one will complain about eating their veggies tonight. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • Beyond Gourmet parchment paper

    Rebel Green Fruit & Veggie Wash

    1 large head of organic cauliflower

    1.5 teaspoons of Frontier Co-op ground sumac

    1.5 teaspoons of Simply Organic baharat seasoning

    1/2 of a 13 ounce can of full fat coconut milk (shake it well to incorporate the cream) *You can use the other 1/2 of the can with the Chicken Korma recipe I have listed.

    Frontier Co-op sea salt to taste


    Dill Dip

    Simply Organic Dill Dip packet

    6 ounce container of a plain greek yogurt



    fresh cilantro

    fresh Italian parsley

    pomegranate seeds

    squeeze of lemon


    1. 350 degree oven.  Line a baking tray with parchment paper.
    2. Shake up the Simply Organic Dill Dip packet and then mix two teaspoons with six ounces of plain thick yogurt.  Cover and put in the fridge.
    3. Cut your head of cauliflower into florets and wash in a bowl of water with your Rebel Green.  Set aside to drain off.
    4. In a bowl combine your sumac, baharat & coconut milk and wisk to combine.
    5. Pat your cauliflower florets dry and toss in the bowl with the coconut milk mixture.
    6. Spread out on the parchment-lined baking tray and hit it with some Frontier Co-op course salt.
    7. Roast until desired doneness, roughly 25 minutes.
    8. To serve:  top with optional chopped fresh herbs, pom seeds, a squeeze of lemon and a dollop of the dill dip.
    9. Dig In!

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