Cauliflower Cakes With Green Yogurt Sauce Recipes

Steps:

• Preheat a grill to medium-high.
• Combine 3 tablespoons of the olive oil, 2 teaspoons of the sumac and the cumin and turmeric in a large bowl. Add the cauliflower florets and toss with the spice mix until fully coated.
• Place a grill basket or a 12-by-18-inch piece of aluminum foil on the grill, then add the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and flip the florets with a pair of tongs. Close the lid and grill until the cauliflower is charred in spots and crisp tender, 10 to 15 minutes more.
• Meanwhile, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons water in a small bowl. Set the tahini yogurt sauce aside.
• Transfer the grilled cauliflower to a large serving plate and season with salt. Top with the mint, parsley, green onions, red onions, walnuts and sultanas, then drizzle with the tahini yogurt sauce (see Cook's Note). Serve warm or at room temperature.

Steps:

• At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
• Preheat oven to 375 degrees F.
• Break cauliflower into small to medium sized florets.
• Toss in a large bowl with salt, pepper and olive oil.
• Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
• Remove from oven and return to large bowl.
• stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
• toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
• return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
• remove from oven and enjoy!