Roasted Cauliflower with Schug & Yogurt Sauce

Name: Roasted Cauliflower with Schug & Yogurt Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 ½ tsp Coriander Seed (1.5 teaspoons coriander seeds); 1 tbsp Cumin Seeds (1 tablespoon cumin seeds); 1 tsp Smoked Paprika (1 teaspoon smoked paprika); 0.13 tsp Cayenne Pepper (1/8 to 1/4 teaspoon cayenne pepper — up to 0.25); 1 piece Cauliflower (1 head cauliflower, cut into florets); 1 piece Yellow Onion (1 onion, sliced); ½ cup Extra Virgin Olive Oil (3 tablespoons extra virgin olive oil + 1/2 cup); ½ cup Green Chili (1/2 cup deribbed, seeded, and roughly chopped fresh hot green chilies, such as serrano (2 to 4)); 2 cloves Garlic (2 to 3 garlic cloves, smashed and peeled — up to 3); 2 cup Cilantro (2 cups lightly packed cilantro leaves, see notes); 2 cup Flat-Leaf Parsley (2 cups lightly packed flat-leaf parsley leaves, see notes); 1 pinch Lemon (zest from one lemon); 3 tbsp Lemon Juice (juice from one lemon, about 3 tablespoons, divided); 0 pieces Table Salt (salt and freshly cracked black pepper); 1 cup Greek Yogurt (1 cup Greek yogurt); 0 pieces Naan (naan, pita, or other bread for serving) — optional

Roasted cauliflower and onions seasoned with a smoked paprika and cumin spice blend, served over a lemon-yogurt sauce and topped with a vibrant cilantro-parsley schug.

60 minMiddle Eastern

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Coriander Seed1 ½ tsp · 1.5 teaspoons coriander seeds
Cumin Seeds1 tbsp · 1 tablespoon cumin seeds
Smoked Paprika1 tsp · 1 teaspoon smoked paprika
Cayenne Pepper0.13 tsp · 1/8 to 1/4 teaspoon cayenne pepper — up to 0.25
Cauliflower1 piece · 1 head cauliflower, cut into florets
Yellow Onion1 piece · 1 onion, sliced
Extra Virgin Olive Oil½ cup · 3 tablespoons extra virgin olive oil + 1/2 cup
Green Chili½ cup · 1/2 cup deribbed, seeded, and roughly chopped fresh hot green chilies, such as serrano (2 to 4)
Garlic2 cloves · 2 to 3 garlic cloves, smashed and peeled — up to 3
Cilantro2 cup · 2 cups lightly packed cilantro leaves, see notes
Flat-Leaf Parsley2 cup · 2 cups lightly packed flat-leaf parsley leaves, see notes
Lemon1 pinch · zest from one lemon
Lemon Juice3 tbsp · juice from one lemon, about 3 tablespoons, divided
Table Salt0 pieces · salt and freshly cracked black pepper
Greek Yogurt1 cup · 1 cup Greek yogurt
Naan0 pieces · naan, pita, or other bread for serving · optional

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Steps

1Preheat the oven to 425ºF. In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle. Transfer 1.5 teaspoons of the mixture to a small bowl. This is for the schug. Transfer the remaining spice mix (you should have a heaping tablespoon) to another small bowl and stir together with the smoked paprika and cayenne—this is for the cauliflower.
2Get the cauliflower in the oven. Rub a small amount of olive (or neutral) oil over a rimmed sheet pan. Transfer the cauliflower, onions, and smoked paprika spice mix to the sheet pan. Add 3 tablespoons of olive oil and a teaspoon of salt. Toss to coat, spread in an even layer, transfer pan to the oven, and roast for about 30 minutes, tossing once after about 20 minutes.
3Meanwhile, finish making the schug. Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth—you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.
4Make the yogurt sauce. Stir together the yogurt, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Taste. Adjust seasoning to taste.
5To finish, smear the yogurt sauce over a large platter. Top with the roasted cauliflower. Drizzle some of the schug over top. Serve immediately, passing more schug on the side.