Mediterranean-Roasted-Cauliflower
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Mediterranean Roasted Cauliflower

Who said veggies have to be boring? Make it a party with bold Mediterranean spices, cooling yogurt sauce and fresh cilantro. Delicious.

  • Prep Time: 30 minutes + 25 minutes refrigerate time
  • Cook Time: 40 minutes
  • Makes: 4 servings
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All You Need

  • 1 medium green pepper
  • 1 medium red pepper
  • 1 jalapeño pepper
  • 1/2 cup (125 mL) canola oil, divided
  • 4 tsp (20 mL) Club House Prepared Minced Garlic
  • 1 cup (250 mL) fresh cilantro leaves, plus additional for garnish
  • Juice of 2 lemons, divided
  • 1 tsp (5 mL) Club House Parsley Herb Grinder
  • 1 tsp (5 mL) Club House Organic Oregano Leaves
  • 1 tsp (5 mL) Club House Organic Rosemary Leaves
  • 1 tsp (5 mL) Club House Signature Blends Greek Seasoning
  • 1 tbsp (15 mL) butter
  • 1 head cauliflower
  • 2 tbsp (30 mL) Club House Signature Blends Savory Mediterranean with Flax Seasoning
  • 1 tbsp (15 mL) Club House Organic Garlic Powder
  • 1 cup (250 mL) plain non-fat Greek yogurt

Instructions

  1. Preheat oven to broil. Rub peppers with 1 tbsp (15 mL) oil and place on foil-lined baking sheet. Cook for 25 minutes, or until skins blister and char. Remove from oven and place in medium bowl; cover with plastic wrap. Let rest 10 minutes for skins to soften.

  2. Peel peppers and place in food processor. Add jalapeño, garlic, cilantro, juice of 1 lemon, parsley, oregano, rosemary, and Greek seasoning. Pulse until chunky and place in a small saucepan over low heat with butter.

  3. Slice cauliflower into large pieces. In a large bowl or resealable bag, combine Mediterranean seasoning, garlic powder, remaining juice of 1 lemon, and remaining oil. Add cauliflower; cover and marinate 30 minutes.

  4. Reduce oven heat to 325°F (160°C). Place cauliflower on foil-lined baking sheet and roast 25 minutes.

  5. To serve, pour pepper sauce on plate and stack cauliflower pieces on top. Top with yogurt and additional fresh cilantro.

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