Moroccan Roasted Cauliflower with Dill Dip
Total Time: 00h 35m
Makes: 3 - 4 servings
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.)
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Ingredients
- 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
- *Optional
- fresh cilantro
- fresh Italian parsley
- pomegranate seeds
- squeeze of lemon
Directions
- 350 degree oven. Line a baking tray with parchment paper.
- 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.
- Cut your head of cauliflower into florets and wash in a bowl of water with your Rebel Green. Set aside to drain off.
- In a bowl combine your sumac, baharat & coconut milk and wisk to combine.
- Pat your cauliflower florets dry and toss in the bowl with the coconut milk mixture.
- Spread out on the parchment-lined baking tray and hit it with some Frontier Co-op course salt.
- Roast until desired doneness, roughly 25 minutes.
- To serve: top with optional chopped fresh herbs, pom seeds, a squeeze of lemon and a dollop of the dill dip.
- Dig In!
