Cauliflower Wedges with Sun Dried Tomato-dill-pistachio Crum

• total time: 32 minutes

Ingredients

For the cauliflower:

1 head cauliflower, cut into 4 wedges

4 tbsp La Tourangelle Olive Oil

½ tbsp paprika

½ tbsp dried oregano

½ tbsp garlic powder

¾ tsp salt

For the crumble:

3 tbsp chopped pistachios

3 tbsp chopped sun-dried tomatoes (in oil)

3 tbsp chopped fresh dill

Zest of ½ lemon

Salt to taste

Pepper to taste

¾ cup Greek yogurt

½ tsp cumin

½ tsp garlic powder

¼  tsp salt

Juice of ½ lemon

3 tbsp tahini

2 tbsp grated Parmesan

2 tsp maple syrup

¼ tsp salt

Pepper to taste

Juice of ½ lemon

Zest of 1/2 lemon

1 tbsp water

Directions

Preheat the oven to 425.

Add the spices and 3 tablespoons of the olive oil to a small fish and mix to combine. Next, heat a pan over medium-high, add the remaining tablespoon of olive oil. Sear the cauliflower on each cut side down for 3-4 minutes per side. Baste the outside of the flower with a brush in the spiced oil, then flip and baste the insides. Add 1/3 cup water to the pan and cover. Place the pan in the oven for about 20-25 minutes, then remove the cover and continue to cook for about 5-7 minutes until the liquid is evaporated.

While the cauliflower roasts, make the crumble. Add the sun dried tomatoes to a cutting board and chop, then add the pistachios and chop, followed by the dill. Chop all ingredients together, add the lemon zest, salt and pepper and combine and chop a hit more to form a “crumble.”

Make the yogurt. Add the yogurt, cumin, garlic powder, salt and lemon juice. Mix to combine and set aside.

Make the tahini. Add the tahini, Parmesan, maple syrup, salt, pepper, lemon juice and zest to a bowl. Mix to combine.

Spread the yogurt onto a plate, top with the cauliflower, then drizzle with the tahini and finish with the crumble.