Plant Oriented Cooking


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Roasted Cauliflower

  • 1 head cauliflower, cut into florets
  • ¼ cup olive oil
  • ¼ teaspoon allepo pepper
  • kosher salt
  • black pepper
  • parsley (for garnish, optional)

Yogurt Sauce

  • ½ cup greek yogurt
  • 1 tablespoon Fresh Lemon Juice
  • 1-2 minced garlic cloves

Tahini Sauce

  • 2 Tablespoons olive oil
  • ½ cup tahini
  • ¼ cup lemon juice
  • 2 garlic cloves minced
  • ¼ cup warm water
  • ¼ teaspoon allepo pepper
  • salt
  • pepper

Roasted Cauliflower

  1. Preheat oven to 425C.
  2. Toss cauliflower with ¼ cup of olive oil, allepo pepper, season with salt and pepper to taste. Roast for 20-25 minutes until tender and starting to brown.
  3. Make the sauces while cauliflower is roasting(you can make just one or both).

Yogurt sauce

  1. Stir ingredients together until smooth. Thin with just a little water if you would like a thinner consistency.

Tahini Sauce

  1. Heat 2 Tablespoons of olive oil in a small saucepan over medium heat.
  2. Add the garlic and saute for about 30 seconds. Remove from heat and add the tahini, lemon juice, allepo pepper, salt and pepper to taste.
  3. Use a whisk to stir just until combined. Whisk in the water and whisk until smooth (you can ad more or less water to reach desired consistency)

Yummy End

  1. Drizzle cauliflower with sauce of choice and garnish with just a pinch of allepo pepper and parsley if desired.
  2. Serve while cauliflower is still hot!




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