Roasted Cauliflower Steaks with Zaatar Yogurt Sauce and Pomegranate Salsa

Ingredients

• •1 large head of cauliflower, sliced into 1-inch thick steaks
• •3 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground turmeric
• •Salt, to taste
• •Pepper, to taste
• •1 cup plain Greek yogurt
• •1 tablespoon za'atar spice blend
• •1 tablespoon lemon juice
• •1/2 cup pomegranate seeds
• •1/4 cup finely chopped fresh parsley
• •2 tablespoons finely chopped mint leaves
• •1 small shallot, finely diced
• •1 tablespoon olive oil (for salsa)
• •1 teaspoon honey
• •Salt, to taste (for salsa)
• •Pepper, to taste (for salsa)

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Carefully slice the cauliflower into 1-inch thick steaks. Place them on the prepared baking sheet.

3. 3

   In a small bowl, mix olive oil, cumin, smoked paprika, turmeric, salt, and pepper. Brush the mixture on both sides of the cauliflower steaks.

4. 4

   Roast the cauliflower steaks in the oven for 25-30 minutes, flipping halfway through, until golden and tender.

5. 5

   While the cauliflower roasts, prepare the za'atar yogurt sauce by mixing Greek yogurt, za'atar spice blend, and lemon juice in a bowl. Adjust salt to taste and set aside.

6. 6

   For the pomegranate salsa, combine pomegranate seeds, parsley, mint, shallot, olive oil, honey, salt, and pepper in a bowl. Mix well and set aside.

7. 7

   To serve, spread a layer of the za'atar yogurt sauce on a plate, place a cauliflower steak on top, and spoon the pomegranate salsa over it.

8. 8

   Garnish with additional parsley or mint if desired and serve warm.