Recipe and image courtesy of Bistro Lancaster
Roasted Cauliflower
Roasted cauliflower with marinated olives, sun-dried tomatoes, and red peppers, served with Harissa Tzatziki from Chefs Fernando Huerta and Allan Levine of Bistro Lancaster.
Ingredients
- Cauliflower
- Marinated Olives
- sun-dried tomatoes
- red bell peppers
- Parsley
Harissa Tzatziki:
- 1 cup plain yogurt
- 1 cup sour cream
- 1 English cucumber peeled and seeded
- 2 Tablespoons lemon juice
- ¼ teaspoon Garlic Powder
- 2 Tablespoons Harissa (hot chili pepper paste)
- 10 leaves Mint
- Salt & Pepper to taste
Instructions
For the Cauliflower:
- Trim into nice florets, season with salt and pepper, extra virgin olive oil and your favorite Shwarma seasoning for chicken. Spread on a baking pan and roast in a hot oven at 400 to 450 degrees F. for approximately 20 minutes.
- After 10 minutes stir and check. Cauliflower should be lightly golden to medium brown in color. Remove when done and set aside.
For the Marinated Olives:
- Drain your favorite selection of Mediterranean olives and coat with extra virgin olive oil.
For the Sun-dried Tomatoes:
- Either use jarred sun-dried tomatoes that have been julienned or julienne sun-dried tomatoes and coat with extra virgin olive oil.
For the Harissa Tzatziki:
- Reserve ½ cup each of yogurt and sour cream. Blend all the other ingredients in a blender.
- Combine reserved yogurt and sour cream and fold in blender mixture. Adjust seasoning to taste.
To Plate:
- This dish can be served warm or cold. To serve warm, cauliflower can be reheated in the oven or microwave.
- Arrange on serving dish and top with olives, sun-dried tomatoes, red peppers and parsley. Additional extra virgin olive oil can be drizzled on top.
- Serve with a side dish of Harissa Tzatziki.
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