Moroccan Smashed Cauliflower with Garlic Yogurt

55 mins
Serves 1
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Directions

  1. 1Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
  2. 2Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
  3. 3Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
  4. 4In a large bowl, combine the cauliflower florets, avocado oil, salt, pepper and spices. Mix well to fully coat the cauliflower.
  5. 5In a large bowl, combine the cauliflower florets, avocado oil, salt, pepper and spices. Mix well to fully coat the cauliflower.
  6. 6In a large bowl, combine the cauliflower florets, avocado oil, salt, pepper and spices. Mix well to fully coat the cauliflower.
  7. 7Place the cauliflower on the baking sheet and arrange in a single layer. Bake for 20 minutes, flip and bake for another 15-20 minutes until just fork tender.
  8. 8Place the cauliflower on the baking sheet and arrange in a single layer. Bake for 20 minutes, flip and bake for another 15-20 minutes until just fork tender.
  9. 9Place the cauliflower on the baking sheet and arrange in a single layer. Bake for 20 minutes, flip and bake for another 15-20 minutes until just fork tender.
  10. 10Remove the cauliflower from the oven and increase the temperature to 450℉.
  11. 11Remove the cauliflower from the oven and increase the temperature to 450℉.
  12. 12Remove the cauliflower from the oven and increase the temperature to 450℉.
  13. 13Using the bottom of a cup or a smooth mallet, gently flatten the cauliflower florets.
  14. 14Using the bottom of a cup or a smooth mallet, gently flatten the cauliflower florets.
  15. 15Using the bottom of a cup or a smooth mallet, gently flatten the cauliflower florets.
  16. 16Return to the oven and bake for another 10 minutes or until crispy around the edges.
  17. 17Return to the oven and bake for another 10 minutes or until crispy around the edges.
  18. 18Return to the oven and bake for another 10 minutes or until crispy around the edges.
  19. 19While the cauliflower is roasting, make the garlic yogurt by combining all ingredients in a small bowl and whisking to combine.
  20. 20While the cauliflower is roasting, make the garlic yogurt by combining all ingredients in a small bowl and whisking to combine.
  21. 21While the cauliflower is roasting, make the garlic yogurt by combining all ingredients in a small bowl and whisking to combine.
  22. 22Taste and adjust garlic, lemon or salt to taste in the garlic yogurt.
  23. 23Taste and adjust garlic, lemon or salt to taste in the garlic yogurt.
  24. 24Taste and adjust garlic, lemon or salt to taste in the garlic yogurt.
  25. 25In a shallow bowl or serving platter, add the garlic yogurt and use a spoon to spread out.
  26. 26In a shallow bowl or serving platter, add the garlic yogurt and use a spoon to spread out.
  27. 27In a shallow bowl or serving platter, add the garlic yogurt and use a spoon to spread out.
  28. 28Top with the smashed cauliflower and garnish with pistachios, mint and parsley.
  29. 29Top with the smashed cauliflower and garnish with pistachios, mint and parsley.
  30. 30Top with the smashed cauliflower and garnish with pistachios, mint and parsley.

Ingredients

  • 1 head medium/large head of cauliflower, cut into medium size florets
  • 1 head medium/large head of cauliflower, cut into medium size florets
  • 1 head medium/large head of cauliflower, cut into medium size florets
  • 3 tbsp avocado oil
  • 3 tbsp avocado oil
  • 3 tbsp avocado oil
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • Freshly ground black pepper
  • Freshly ground black pepper
  • Freshly ground black pepper
  • 2 tsp sweet paprika
  • 2 tsp sweet paprika
  • 2 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp ground coriander
  • 0.5 tsp ground coriander
  • 0.5 tsp ground coriander
  • 0.25 tsp ground ginger
  • 0.25 tsp ground ginger
  • 0.25 tsp ground ginger
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.125 tsp cayenne (optional)
  • 0.125 tsp cayenne (optional)
  • 0.125 tsp cayenne (optional)
  • 2 tbsp roughly chopped pistachios
  • 2 tbsp roughly chopped pistachios
  • 2 tbsp roughly chopped pistachios
  • 1 handful fresh mint and parsley leaves, chopped
  • 1 handful fresh mint and parsley leaves, chopped
  • 1 handful fresh mint and parsley leaves, chopped
  • 0.75 cup plain greek yogurt
  • 0.75 cup plain greek yogurt
  • 0.75 cup plain greek yogurt
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lemon juice
  • 1 clove garlic cloves, grated
  • 1 clove garlic cloves, grated
  • 1 clove garlic cloves, grated
  • 0.25 tsp sea salt, plus more to taste
  • 0.25 tsp sea salt, plus more to taste
  • 0.25 tsp sea salt, plus more to taste

Equipment

ovenlarge baking sheetparchment paperlarge bowlcupsmooth malletsmall bowlwhiskshallow bowl or serving platterspoon

Tips

  • The process of roasting, smashing, and roasting again helps to get more crispy, caramelized pieces.
  • Don't worry about any really small pieces of cauliflower when flattening.