Ingredients

  • 1 head cauliflower (approximate 6-inch diameter), leaves and core removed, sliced into approximate ½” “steaks”
  • 4 tsp extra virgin olive oil, divided (plus additional to coat pan or use spray)
  • 1/2 tsp, plus 1/8 teaspoon, kosher salt
  • 1/4 tsp, plus 1/8 teaspoon, ground black pepper
  • 1/2 tsp ground coriander, divided
  • 1 cup sliced red onion
  • 1 Stemilt Pink Lady apple, cored, cut into wedges and sliced
  • 1 6-ounce container plain Greek yogurt
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp honey
  • 1/4 tsp ground cumin
  • 1/4 to 1/2 tsp fresh lemon zest
  • 4 tsp roasted hazelnuts

Roasted cauliflower, caramelized apple & red onion with a side of spiced yogurt is a wonderful combination of naturally sweet and savory.

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  • Yield
    4 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Apples, Fall, Mains, Spring, Summer, Winter.
  • Level
    Moderate

Roasted cauliflower, caramelized apple & red onion with a side of spiced yogurt is a wonderful combination of naturally sweet and savory.

Instructions

* dukkah spice is an Egyptian nut, seed and spice ground mixture that typically includes both cumin and coriander.
** you will get several “steak” cuts and the remainder of the cauliflower head will fall into florets. Retain all pieces for roasting.

Preheat oven to 425 degrees F.
Lightly spray a baking sheet with olive oil spray. Position cauliflower “steaks” and florets on pan in a single layer; drizzle with 2 teaspoons of olive oil and sprinkle with ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ¼ teaspoon ground coriander. Roast in oven for approximately 20 minutes, until golden and lightly tinged.
Meanwhile, heat 2 teaspoons olive oil in a skillet set over medium heat. Add sliced onions to pan and sauté for approximately 10 to 12 minutes, adjusting heat so as not to burn onions but to slowly caramelize them. Add sliced apple to onions, season with an 1/8 teaspoon kosher salt and an 1/8 teaspoon ground black pepper. Continuing cooking mixture, stirring intermittently, for another 5 to 7 minutes, until apples are lightly golden. Remove from heat and set aside.
In a small bowl, mix yogurt with lemon juice and honey. Stir until completely mixed through. Add ¼ teaspoon ground coriander, ¼ teaspoon ground cumin, and a pinch of salt. Mix thoroughly to combine. Set aside.
Remove cauliflower from oven and divide among 4 plates.  Place a large dollop of spiced yogurt alongside. Place an approximate ¼ cup of apple mixture alongside yogurt. Sprinkle each plate with approximately 1 teaspoon of roasted hazelnuts and a pinch of fresh lemon zest. Serve immediately.

Nutritional Information

Per Serving

  • Calories: 174
  • Fat Content: 7.8g
  • Cholesterol Content: 1.3mg
  • Sodium Content: 235.8mg
  • Carbohydrate Content: 22.7g
  • Fiber Content: 5.4g
  • Sugar Content: 1.6g
  • Protein Content: 6.8g