Roasted Cauliflower with Greek Yogurt and Tahini Dressing

Ingredients:

• • 1 cauliflower
  • Water (enough to fill the pot)
  • 2 teaspoons marinara sauce
  • 1 teaspoon red paprika
  • 2 tablespoons olive oil
  • Salt to taste
  • 250g (8.81 oz) Greek yogurt
  • Juice of 1/2 lemon
  • 1 garlic clove, minced
  • 1 tablespoon honey
  • 1 red onion
  • 1 hot paprika (or hot pepper)
  • 3 tablespoons pine nuts
  • Fresh parsley for garnish
  • Tahini dressing (2 parts tahini, 1 part soy sauce, 3 parts water)

Preparation Time:

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Instructions:

1. 1. Prepare the Cauliflower:
      • Fill a pot with water and bring it to a boil.
      • Add the cauliflower and cook for 5 minutes.
      • Drain the water and let the cauliflower cool slightly.

1. 1. Season and Roast the Cauliflower:
      • Preheat your oven to 170°C (340°F).
      • In a small bowl, mix 2 teaspoons of marinara sauce, 1 teaspoon of red paprika, 2 tablespoons of olive oil, and salt to taste.
      • Brush the mixture over the cauliflower.
      • Place the cauliflower in a baking dish and roast in the preheated oven for 40 minutes.

1. 1. Prepare the Greek Yogurt Sauce:
      • In a bowl, combine 250g of Greek yogurt, the juice of 1/2 lemon, 1 minced garlic clove, and 1 tablespoon of honey.
      • Mix well and set aside.
   2. Cook the Onions and Pine Nuts:
      • • Slice the red onion and hot paprika.
        • Heat some olive oil in a pan over medium heat.
      • Add the sliced red onion and fry until soft.
      • Add the hot paprika and 3 tablespoons of pine nuts. Fry until the pine nuts are golden and the onions are fully cooked.
   3. Prepare the Tahini Dressing:
      • • In a small bowl, mix 2 parts tahini, 1 part soy sauce, and 3 parts water. Stir until smooth.
   4. Assemble the Dish:
      • Place the roasted cauliflower on a serving plate.
      • Top with the Greek yogurt mixture.
      • Add the fried onions, hot paprika, and pine nuts over the yogurt.
      • Drizzle with the tahini dressing.
      • Garnish with fresh parsley.

1. Serve:
   • Serve the dish warm and enjoy.

Serving Suggestions:

• This dish can be served as a main course or as a side dish.
• Pair it with a fresh green salad or a serving of quinoa for a complete meal.

Cooking Tips:

• • Ensure the cauliflower is not overcooked in the boiling stage to maintain its texture.

• Adjust the seasoning of the yogurt and tahini dressing to your taste.

Nutritional Benefits:

• • Cauliflower: High in vitamins C and K, and a good source of fiber.
  • Greek Yogurt: Provides probiotics, protein, and calcium.
  • Pine Nuts: Rich in healthy fats, vitamins, and minerals.
  • Tahini: A good source of protein, fiber, and healthy fats.

Dietary Information:

• This dish is vegetarian.
• It can be made gluten-free by ensuring that all added ingredients (like soy sauce) are gluten-free.
• For a dairy-free version, use a plant-based yogurt.