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Roasted Cauliflower with Tahini Yogurt?Fbclid=Iwars Nrvlgxqvtvces Tdnlxhscruwnglxfrjetblyiuyi
Ingredients
  • subheading: CAULIFLOWER:
  • 2 large heads cauliflower
  • 6 tablespoons olive oil
  • 1 ¼ teaspoons kosher salt,
  • ¼ teaspoon black pepper
  • 1 tablespoon za'atar
  • 1 teaspoon ground cumin
  • subheading: TAHINI YOGURT SAUCE:
  • 1 cup full-fat greek yogurt (245 g)
  • 3 tablespoons tahini
  • 1 lemon, zested
  • 1 lemon, juiced
  • 1 tablespoon extra virgin olive oil, good-quality
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • subheading: ASSEMBLY:
  • ¼ cup fresh mint leaf (10 g), torn if large
  • ½ cup pomegranate seeds (85 g)
  • ¼ cup pine nuts (30 g), toasted
  • 1 tablespoon extra virgin olive oil
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