Warm Roasted Cauliflower with Tahini-Yogurt Dressing

I can’t believe the 2022 season is already here! The first race in Bahrain is this weekend and we are so excited for it.

In preparation for the season, I read every Middle Eastern cookbook from my local library and found some beautiful recipes to share. For the Bahrain GP, these are all from Flavors of the Sun by Christine Sahadi Whelan. This Warm Cauliflower dish served along with a simple Pistachio Pilaf and a complexly flavored Red Kale salad was the perfect combination of flavors.

This dish works so well with the strong herbal flavors and subtle cauliflower, topped with a creamy dressing that balances it perfectly. Don’t skip the parsley and apricot topping, they bring a texture and pop of flavor that shouldn’t be missed!

Warm Roasted Cauliflower with Tahini-Yogurt Dressing

Serves 4-6 as a side

1 head cauliflower
¼  cup (60 ml) extra virgin olive oil
2 tablespoons za’atar
½ teaspoon fine sea salt
1 teaspoon Aleppo pepper (or red pepper flakes)

⅛ cup (25g) tahini
¼ cup (30 g) plain Greek yogurt
⅛ cup (30 ml) extra virgin olive oil 
1 tablespoons fresh lemon juice
¼  teaspoon fine sea salt
¼ teaspoon ground white pepper (or black pepper is fine too)

⅛ cup (5g) chopped fresh parsley
⅛ cup (20g) chopped dried Turkish apricots

1. Preheat oven to 425°F (220°C).

2. Cut the cauliflower into 2 in (5cm) florets and place on a large rimmed baking sheet. Toss with ¼ cup oil and the za’atar, salt, and Aleppo pepper. Spread the cauliflower in a single layer and roast, turning once or twice as it cooks, until golden brown, 25-30 minutes. 

3. While the cauliflower is roasting make the dressing, whisk together the tahini, yogurt, olive oil, and lemon juice in a large bowl. Season with salt and white pepper. Add 1 tablespoon of water to thin to drizzling consistency add more by the teaspoon as needed. 

4. Place the warm cauliflower on a serving platter and generously drizzle with the dressing. Sprinkle chopped parsley and apricots on top and serve warm, with extra dressing alongside if needed.

Adapted from Flavors of the Sun by Christine Sahadi Whelan