Roasted Cauliflower with Tahini Ranch

Servings: 8 servings

Time:

Ingredients:

Tahini Ranch

¾ cup whole-milk Greek yogurt

¾ cup buttermilk

¼ cup tahini

2 tablespoons lemon juice

¼ cup minced fresh dill

¼ cup minced fresh chives

1 teaspoon onion powder

1 teaspoon garlic powder

1 garlic clove, finely grated

Kosher salt, to taste

Cauliflower

2 medium heads cauliflower, broken into florets

½ cup extra-virgin olive oil

1 teaspoon Aleppo pepper

Kosher salt, to taste

Freshly chopped dill and chives, for garnish

Directions:

1. Make the Tahini Ranch: In a medium bowl, whisk together the Greek yogurt, buttermilk, tahini, lemon juice, dill, chives, onion powder, garlic powder, garlic clove and kosher salt. Set aside.

2. Prepare the Cauliflower: Preheat the oven to 450°F. On a sheet pan, toss the cauliflower with the olive oil, Aleppo pepper and salt to coat.

3. Roast, tossing halfway through, until the cauliflower is golden and tender, 30 to 35 minutes. Transfer to a platter and drizzle with the tahini ranch. Garnish with the chopped herbs and serve.