Whole Roasted Cauliflower with Shawarma Spice and Herbed Vegan Yogurt
Ingredients
Whole Roasted Cauliflower
-
1
large head
cauliflower
-
3
tablespoons
water
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
shawarma seasoning
-
1
clove
garlic (minced)
-
¼
teaspoon
salt (optional)
-
2
tablespoons
slivered almonds
Herbed Vegan Yogurt
-
8
ounces
vegan cultured yogurt (plain, unsweetened)
-
1
clove
garlic (minced)
-
1
tablespoon
chopped fresh chives (or 1 teaspoon dried chives)
-
2
tablespoons
chopped fresh parsley (or 1 teaspoon dried parsley)
-
2
tablespoons
chopped fresh mint (or 1 teaspoon dried mint)
-
1
pinch
salt (optional)
-
1
pinch
black pepper
Instructions
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper.
- Trim the leaves and stem from the cauliflower, keeping it whole, and place it on the baking sheet.
- Pour water into the baking sheet to prevent the cauliflower from drying out.
- In a bowl, whisk together olive oil, shawarma seasoning, garlic, and optional salt.
- Brush the mixture evenly over the cauliflower.
- Bake uncovered for 40 minutes, brushing the cauliflower with the spice mixture halfway through.
- Remove from the oven, brush with the spice mixture again, and sprinkle slivered almonds on top.
- Return to the oven for an additional 10 minutes until tender and almonds are golden.
- While baking, prepare the Herbed Vegan Yogurt by mixing yogurt, garlic, chives, parsley, mint, optional salt, and black pepper in a serving dish.
- Serve the cauliflower whole on a platter with the herbed yogurt on the side.
Nutrition Facts (estimated)
Servings
6
Calories
127
Total fat
9g
Total carbohydrates
6g
Total protein
4g
Sodium
76mg
Cholesterol
0mg
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