Mediterranean Cauliflower with Almonds and Yoghurt
Prep Time: 5 Mins
Cook Time: 25 Mins
Total Time: 30 Mins
Serves: 2-4
While on vacation in Miami, I had the best cauliflower entrée at Mandolin Aegean Bistro. I immediately wanted to mimic the flavours of the dish and came up with this version, a little sweet, a little salty, and a whole lot of crunch. It is such a simple side dish that really wows.
Ingredients
1 head cauliflower, cut into florets
1 tablespoon olive oil
1/4 teaspoon cinnamon
1/4teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon Aleppo pepper
1/4 teaspoon fine sea salt
1 tablespoon raisins
2 tablespoons toasted almond slices
3 tablespoons Greek yogurt
1 tablespoon chopped parsley
Directions
Preheat the oven to 425F. Toss the cauliflower with the olive oil, cinnamon, paprika, cumin, Aleppo pepper, and salt. Bake for 25-30 minutes, mixing halfway, until edges are golden brown.
Plate the cauliflower, then top with raisins, almonds, yogurt, and parsley.
Notes
If you want to make this dish ahead of time, cook the cauliflower but do not add the toppings until ready to serve.
