Cumin Cauliflower with Dairy-Free Tzatziki
With just a couple flavors and a delicious dairy-free drip, this could be a nutritious appetizer or side dish to any meal!
Cumin Cauliflower with Dairy-Free Tzatziki
1 head cauliflower (any color!), cut into florets
⅓ cup olive oil
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon sea salt
Dairy-free Tzatziki
1 small cucumber, peeled and grated (yields about 1 cup)
1 cup coconut yogurt (recommend Coyo or Anitas brands)
2 cloves garlic, minced
Zest from 1 lemon
Juice from ½ lemon
2 tablespoons chopped fresh dill
Sea salt and black pepper to taste
Preheat oven to 425. Line a baking sheet with parchment paper.
Make Tzatziki. Squeeze water from grated cucumber and add it to a small bowl with the yogurt along with the remaining ingredients. Stir to combine. Allow to chill in the fridge while cauliflower roasts.
In a large bowl, add cauliflower florets and coat with olive oil. Mix cumin, coriander, and sea salt in a small bowl or ramekin. Sprinkle over cauliflower and toss to coat. Transfer to baking sheet and cook 22 minutes, stir and turn pan halfway through.
