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two plates with cauliflower, flatbread and garlic sauce with fork

Whole Roasted Cauliflower With Pickled Onions and Garlic Yogurt Sauce

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Course Main Course
Servings 4

Ingredients
  

  • 2 Medjool dates pitted
  • ½ cup unsalted butter softened
  • 2 cloves garlic finely grated
  • 1¼ tsp kosher salt
  • 1 tsp ground allspice
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp cinnamon
  • 1 large head cauliflower stem trimmed and leaves removed

Pickled Onion & Garlicky Yogurt

  • ½ medium red onion thinly sliced
  • 2 tbsp lemon juice
  • ½ tsp kosher salt divided
  • 1 cup Liberté Greek 5% Extra Creamy Yogourt
  • 1 clove garlic finely grated

To Serve

  • flatbread
  • 1 –2 green finger chilies serrano, or jalapeno, thinly sliced
  • ½ cup toasted almonds coarsely chopped
  • ½ cup crumbled feta
  • 1 tbsp toasted sesame seeds
  • 2 cups loosely packed cilantro leaves

Instructions
 

  • Preheat oven to 450°F.
  • In small bowl, soak dates in ½ cup hot water for 15 minutes; drain. Chop dates and using side of chef’s knife, work into a paste. Scrape into a bowl; stir in butter, garlic, salt, allspice, cumin, turmeric and cinnamon.
  • In a large skillet, place cauliflower stem-side down; spread butter mixture overtop, covering florets. Roast until lightly charred and fork-tender, about 50 to 60 minutes.
  • Meanwhile, gather the accompaniments. In a small bowl, combine onion, lemon juice and ¼ tsp of the salt. Let stand. In another bowl, stir together yogourt, garlic and the remaining ¼ tsp salt; set aside.
  • To serve, warm flatbread. Top cauliflower with onion mixture, green chilies, almonds, feta and sesame seeds.
  • Arrange flatbread and cilantro around cauliflower and serve with garlicky yogourt.