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Bistro Lancaster Roasted Cauliflower

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.
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Course Sides

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.
Keyword Bistro Lancaster, cauliflower, roasted cauliflower
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