Cauliflower Wedges with Sun Dried Tomato-Dill-Pistachio Crumble & Spiced Yogurt by @starinfinitefood

Name: Cauliflower Wedges with Sun Dried Tomato-Dill-Pistachio Crumble & Spiced Yogurt
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 head Cauliflower cut into 4 wedges; 4 tbsp Olive Oil; 0.5 tbsp Paprika; 0.5 tbsp Dried Oregano; 2 tsp Garlic Powder for the yogurt; 1.3 tsp Salt for the cauliflower, to taste, for the crumble; 3 tbsp Pistachios chopped; 3 tbsp Sun-dried Tomatoes chopped, in oil; 3 tbsp Fresh Dill chopped; 1 Lemon Zest zest of half a lemon, for the crumble; Pepper to taste, for the crumble, for the tahini sauce; 180 ml Greek Yogurt; 0.5 tsp Cumin; 1 Lemon Juice juice of half a lemon, for the yogurt; 3 tbsp Tahini; 2 tbsp Parmesan grated; 2 tsp Maple Syrup; 1 tbsp Water for the tahini sauce

55 min

4 servings

🥦

1 head

Cauliflower

🫒

4 tbsp

Olive oil

🌶️

0.5 tbsp

Paprika

🌿

0.5 tbsp

Dried oregano

🧄

2 tsp

Garlic powder

🧂

1.3 tsp

Salt

🥜

3 tbsp

Pistachios

🍅

3 tbsp

Sun-dried tomatoes

🌿

3 tbsp

Fresh dill

🍋

1

Lemon zest

⚫

Pepper

🥣

180 ml

Greek yogurt

🫙

0.5 tsp

Cumin

🍋

1

Lemon juice

🌱

3 tbsp

Tahini

🧀

2 tbsp

Parmesan

🍁

2 tsp

Maple syrup

💧

1 tbsp

Water

Preheat
Preheat the oven to 425.
Add
- Paprika
- Olive oil
Add the spices and 3 tablespoons of the olive oil to a small dish and mix to combine.
Heat
- Olive oil
Heat a pan over medium-high and add the remaining tablespoon of olive oil.
Sear
- Cauliflower
Sear the cauliflower on each cut side down for 3-4 minutes per side.
Baste
- Cauliflower
- Olive oil
Baste the outside of the cauliflower with the spiced oil using a brush, then flip and baste the insides.
Add
- Water
Add 1/3 cup water to the pan and cover.
Place
Place the pan in the oven for about 20-25 minutes.
Cook
Remove the cover and continue to cook for about 5-7 minutes until the liquid is evaporated.
Add
- Sun-dried tomatoes
Add the sun-dried tomatoes to a cutting board and chop.
Chop
- Pistachios
- Fresh dill
Add the pistachios and chop, followed by the dill.
Chop
- Lemon zest
- Salt
- Cauliflower
Chop all ingredients together, add the lemon zest, salt and pepper, and combine and chop a bit more to form a crumble.
Mix
- Greek yogurt
- Cumin
- Lemon zest
Add the yogurt, cumin, garlic powder, salt and lemon juice and mix to combine, then set aside.
Add
- Tahini
- Parmesan
- Maple syrup
Add the tahini, Parmesan, maple syrup, salt, pepper, lemon juice and zest to a bowl and mix to combine.
Spread
- Greek yogurt
- Cauliflower
- Tahini
Spread the yogurt onto a plate, top with the cauliflower, then drizzle with the tahini and finish with the crumble.

Cauliflower Wedges with Sun Dried Tomato-Dill-Pistachio Crumble & Spiced Yogurt by @starinfinitefood

55 min

4 servings

🥦

1 head

Cauliflower

🫒

4 tbsp

Olive oil

🌶️

0.5 tbsp

Paprika

🌿

0.5 tbsp

Dried oregano

🧄

2 tsp

Garlic powder

🧂

1.3 tsp

Salt

🥜

3 tbsp

Pistachios

🍅

3 tbsp

Sun-dried tomatoes

🌿

3 tbsp

Fresh dill

🍋

1

Lemon zest

⚫

Pepper

🥣

180 ml

Greek yogurt

🫙

0.5 tsp

Cumin

🍋

1

Lemon juice

🌱

3 tbsp

Tahini

🧀

2 tbsp

Parmesan

🍁

2 tsp

Maple syrup

💧

1 tbsp

Water

Preparation Steps

Step 1/14
Preheat the oven to 425.
Step 2/14
Add the spices and 3 tablespoons of the olive oil to a small dish and mix to combine.
🌶️Paprika
🌿Dried oregano
🧄Garlic powder
🫒Olive oil
🐟Small dish
Step 3/14
Heat a pan over medium-high and add the remaining tablespoon of olive oil.
🫒Olive oil
🍳Pan
Step 4/14
Sear the cauliflower on each cut side down for 3-4 minutes per side.
🥦Cauliflower
🍳Pan
Step 5/14
Baste the outside of the cauliflower with the spiced oil using a brush, then flip and baste the insides.
🥦Cauliflower
🖌️Brush
🍳Pan
Step 6/14
Add 1/3 cup water to the pan and cover.
💧Water
🍳Pan
✨Lid
Step 7/14
Place the pan in the oven for about 20-25 minutes.
🍳Pan
Step 8/14
Remove the cover and continue to cook for about 5-7 minutes until the liquid is evaporated.
🍳Pan
Step 9/14
Add the sun-dried tomatoes to a cutting board and chop.
🍅Sun-dried tomatoes
🪵Cutting board
🔪Knife
Step 10/14
Add the pistachios and chop, followed by the dill.
🥜Pistachios
🌿Fresh dill
🪵Cutting board
🔪Knife
Step 11/14
Chop all ingredients together, add the lemon zest, salt and pepper, and combine and chop a bit more to form a crumble.
🍋Lemon zest
🧂Salt
⚫Pepper
🪵Cutting board
🔪Knife
Step 12/14
Add the yogurt, cumin, garlic powder, salt and lemon juice and mix to combine, then set aside.
🥣Greek yogurt
🫙Cumin
🧄Garlic powder
🧂Salt
🍋Lemon juice
🥣Mixing bowl
Step 13/14
Add the tahini, Parmesan, maple syrup, salt, pepper, lemon juice and zest to a bowl and mix to combine.
🌱Tahini
🧀Parmesan
🍁Maple syrup
🧂Salt
⚫Pepper
🍋Lemon juice
🍋Lemon zest
🥣Mixing bowl
Step 14/14
Spread the yogurt onto a plate, top with the cauliflower, then drizzle with the tahini and finish with the crumble.
🥣Greek yogurt
🥦Cauliflower
🌱Tahini
🍅Sun-dried tomatoes
🥜Pistachios
🌿Fresh dill
🍽️Plate

Composition

Ingredients

Types

Vegetables, Oils, Spices, Herbs, Nuts, Fruits, Dairy, Condiments, Sweeteners, Liquids

Ingredients

Cauliflower, Olive oil, Paprika, Dried oregano, Garlic powder, Salt, Pistachios, Sun-dried tomatoes, Fresh dill, Lemon zest, Pepper, Greek yogurt, Cumin, Lemon juice, Tahini, Parmesan, Maple syrup, Water

Notes

Cauliflower (cut into 4 wedges), Garlic powder (for the yogurt), Salt (for the cauliflower, to taste, for the crumble), Pistachios (chopped), Sun-dried tomatoes (chopped, in oil), Fresh dill (chopped), Lemon zest (zest of half a lemon, for the crumble), Pepper (to taste, for the crumble, for the tahini sauce), Lemon juice (juice of half a lemon, for the yogurt), Parmesan (grated), Water (for the tahini sauce)

Allergens

Tree nuts, Milk, Sesame

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Low-Carb, soy-free, Vegetarian, Gluten-Free

Calories

330 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 15g, Fat: 27g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 180mg, Potassium: 600mg, Iron: 1.8mg, Magnesium: 45mg, Sodium: 520mg

Vitamins

Vitamin C: 55mg, Vitamin K: 20mcg, Vitamin B6: 0.3mg, Folate: 60mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Small dish, Pan, Brush, Lid, Cutting board, Knife, Mixing bowl, Plate

Appliances

Oven

Type

Type Of Dish

Main Course, Side Dish

Occasions

Everyday Dinner, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Tender, Creamy, Crunchy

Flavors

Savory, Tangy, Herby, Smoky, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,keep cauliflower, yogurt, tahini sauce and crumble separate if possible for best texture,reheat cauliflower in oven or pan)

1 head

Cauliflower

4 tbsp

Olive oil

0.5 tbsp

Paprika

0.5 tbsp

Dried oregano

2 tsp

Garlic powder

1.3 tsp

Salt

3 tbsp

Pistachios

3 tbsp

Sun-dried tomatoes

3 tbsp

Fresh dill

1

Lemon zest

Pepper

180 ml

Greek yogurt

0.5 tsp

Cumin

1

Lemon juice

3 tbsp

Tahini

2 tbsp

Parmesan

2 tsp

Maple syrup

1 tbsp

Water

1 head

Cauliflower

4 tbsp

Olive oil

0.5 tbsp

Paprika

0.5 tbsp

Dried oregano

2 tsp

Garlic powder

1.3 tsp

Salt

3 tbsp

Pistachios

3 tbsp

Sun-dried tomatoes

3 tbsp

Fresh dill

1

Lemon zest

Pepper

180 ml

Greek yogurt

0.5 tsp

Cumin

1

Lemon juice

3 tbsp

Tahini

2 tbsp

Parmesan

2 tsp

Maple syrup

1 tbsp

Water

Preparation Steps

Step 1/14

Step 2/14

Step 3/14

Step 4/14

Step 5/14

Step 6/14

Step 7/14

Step 8/14

Step 9/14