Roasted Cauliflower and Tomatoes with Chickpeas and Tahini Anchovy Yogurt

This dish, along with being vegetarian, is 100% satisfying for everyone and so easily scalable for a big crowd. The veg is roasted in the oven on high heat for great browning, chickpeas and avocado are added and the base is a creamy dressing that combines subtle savory notes of anchovy and the nuttiness of tahini— the result is part Caesar dressing part creamy ranch and so delicious, along with being healthy (I’ve used 0% fat Greek yogurt but feel free to use any kind you like). The key here is the contrast of the warm cauliflower and tomatoes with the cool dressing and avocados. A note on cauliflower— cut your cauliflower into bite size pieces any way you like— but the key is to have flat sides because the more surface to surface contact to the pan, the more browning. So don’t fiddle with florets— or if you do, slice them in half so you have a flat side.

Cauliflower with  Charred Tomatoes.jpg

Serves 4

INGREDIENTS

1 head of cauliflower
1 pint cherry tomatoes
1 tbsp olive oil
1 avocado, peeled, pitted and sliced
1 14 oz can of chickpeas, drained and rinsed
3 tbsp za’atar, divided
¼ cup parsley, roughly chopped
½ cup walnuts, toasted and roughly chopped
1 tsp kosher salt
½ tsp black pepper

Dressing
¾ cup Greek yogurt
4 anchovy fillets, drained and rinsed
3 tbsp tahini
½ tbsp lemon juice
½ tsp kosher salt
¼ tsp black pepper

METHOD

Preheat oven to 500F.

Cut cauliflower into bite size pieces or florets and then cut florets into ½” slices. Arrange in one layer along with tomatoes on a parchment-lined sheet pan. Drizzle with olive oil, season with salt, pepper and 2 tbsp za’atar and use hands to mix. Roast for 20 minutes, turning cauliflower halfway thru and rotating sheet pan, until cauliflower is tender and deep golden brown in spots and tomatoes are blistered and some are burst.

In the meantime, make the dressing. Add Greek yogurt, tahini, anchovies, lemon juice, salt and pepper to a medium bowl and use an immersion blender to thoroughly mix— making sure anchovies are thoroughly blended. If dressing is too thick, add a tablespoon of water.

To plate, spoon dressing on a large serving platter, then arrange warm cauliflower and tomato on top followed by avocado, and chickpeas. Finish with a glug of olive oil, walnuts, remaining za’atar and parsley and serve.

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Creamy Eggplant and Feta Rigatoni with Lemony Breadcrumbs