Mediterranean Whole-Roasted Cauliflower

🥘 Ingredients

• cauliflower
  1 unit
• chickpeas
  15 oz
• coriander
  ½ tsp
• cumin
  1 tsp
• dill
  2 tbsp
• olive oil
  3 tbsp
• orange
  1 unit
• pepitas
  2 tbsp
• pepper
  ½ tsp
• salt
  1 tsp
• yogurt
  ½ cup

🍳 Cookware

• baking sheet
• small bowl
• paring knife
• small bowl

1. 

   1

   Preheat oven to 400°F. Strip and discard leaves from cauliflower , then trim stem so it sits flat. Drizzle crown with 2 tbsp olive oil and season with salt , pepper , and ½ tsp cumin . Roast on a baking sheet for ⏱️ 40 minutes , until tender and golden brown.

   cauliflower: 1 unit, olive oil: 3 tbsp, salt: 1 tsp, pepper: ½ tsp, cumin: 1 tsp
2. 

   2

   Meanwhile, drain and rinse chickpeas , then pat dry with paper towel. Toss in a small bowl with ½ tsp coriander , 1 tbsp olive oil, and a large pinch of salt and pepper. Place on baking sheet with cauliflower and roast for ⏱️ 15 minutes , until crispy.

   chickpeas: 15 oz, coriander: ½ tsp
3. 

   3

   Use a paring knife to remove and discard peel and white pith from orange , cutting carefully around the flesh. Working over a small bowl , hold the peeled orange in one hand and cut between membranes to remove each segment. Squeeze remaining core over bowl to collect juice. Reserve juice and segments separately.

   orange: 1 unit
4. 

   4

   Finely chop dill . Combine half the chopped dill, ½ cup yogurt , and ½ tsp cumin with the orange juice. Season with salt and pepper.

   dill: 2 tbsp, yogurt: ½ cup
5. 5

   When cauliflower is golden brown, cut into quarters and plate on a bed of roasted chickpeas and orange segments. Drizzle dilled yogurt over top and garnish with remaining dill and pepitas . Enjoy!

   pepitas: 2 tbsp