Roasted Cauliflower With Yogurt Sauce AND a dairy free tahini sauce! You won't believe how addictive this dish is with caramelized cauliflower, a zingy yogurt sauce and a tasty tahini sauce for people who prefer not to eat dairy.
On a baking sheet, toss cauliflower with 1/4 cup of olive oil, Aleppo pepper, season with salt and pepper to taste. Roast for 20-25 minutes until tender and starting to brown.
While cauliflower is roasting, make the sauces (you can make just one or both)
For The Yogurt Sauce:
Stir ingredients together until smooth. Thin with just a little water if you would like a thinner consistency.
For The Tahini Sauce:
Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the garlic and sauté for about 30 seconds. Remove from heat and add the tahini, lemon juice, Aleppo pepper, salt and pepper to taste. Use a whisk to stir just until combined. Whisk in the water and whisk until smooth (you can ad more or less water to reach desired consistency)
To Complete The Dish:
Serve cauliflower drizzled with sauce of choice, then garnish with just a pinch of Aleppo pepper and parsley if desired. Serve while cauliflower is still hot!
*Aleppo pepper is a wonderful spice but can be hard to find right now. Your best bet to find it is at specialty spice shops or online. Although it is not quite the same flavor, you can substitute paprika with a pinch of cayenne pepper if you are unable to find it.