How I really like to eat my cauliflower is by drowning it in hot sauce. Damn is that shit good.
Anyways, if you live in Calgary, you’ve definitely heard some Calgarians talking about how delicious Una Pizza is. If you live in Calgary and have never been to (or heard of?!?!) Una, you truly must live under a rock. I went a few weeks ago witha fwe friends and ONE OF THEM HAD NEVER BEEN. A born and raised Calgarian who had never been to Una. Absolute craziness I tell you. So we demanded that he try Una before he moved out of the country. There’s no way we could let him leave without hitting up debatably one of the best restaurants in Calgary. In addition to ordering our usual pizza (The Beltline is the best. I always order it and add arugula), we also ordered their cauliflower dish that was on the menu, As soon as I tried it, I started taking mental notes of the flavours because I knew this was a dish I had to recreate at home, but in a healthier, non-dairy version.
Honestly guys, I’m pretty stoked how this recipe turned out. It’s a plant based dish that has protein, fibre, phytonutrients, antioxidants and of course, lots of FLAVOUR.
- This recipe will feed 2 guests as a meal, or can alternatively be served as an appetizer for 4-6 guests.
If you do not need to keep this recipe dairy free, you can use 300g of plain yogurt instead.
If you’re one of those people who hates cilantro, you can substitute fresh dill instead. Dill isn’t a “moroccan” herb per se, but still adds nice flavour to this sauce. However, don’t let yourself be turned off tofu without first giving it a try!
If you only have cumin powder and not seeds, I would suggest using 1/2 tsp cumin powder.
Moroccan Cauliflower with Tahini Yogurt
- September 21, 2019
- 1 hr
- Print this
- for the tahini yogurt:
- 1 300g package soft tofu
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 3 tbsp tahini
- 1 1/2 tsp apple cider vinegar
- 1 tbsp fresh cilantro
- 2 garlic cloves, minced
- 3/4 tsp mineral salt
- pepper to taste
- for the cauliflower:
- 1 head of cauliflower, cleaned and cut into florets
- 1/2 tsp cinnamon
- 1 tsp cumin seeds
- 1/2 tsp dried thyme
- 1 tsp turmeric
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 tbsp avocado oil
- 1 can chickpeas, drained and rinsed
- 1/2 C medjool or deglet dates, pitted and sliced/rough chopped
- Step 1
- For the tahini yogurt: Add all of the ingredients for the tahini sauce into blender and blend until smooth. I recommend making the tahini sauce at least a few hours in advance for the tofu to absorb all of the flavours from the rest of the ingredients.
- Step 2
- For the cauliflower: Preheat the oven to 350° and line a baking sheet with parchment paper.
- Step 3
- In a medium bowl, toss the cauliflower with the oil and all of the spices.
- Step 4
- Evenly spread spiced cauliflower to baking sheet and bake for 45 minutes. The cauliflower should be tender but also still have a slight crunch when you bite into it.
- Step 5
- About half way during the cauliflower cooking, add chickpeas to the same baking sheet. Sprinkle a bit of salt on top.
- Step 6
- Remove cauliflower and chickpeas from oven. Portion into bowls, garnish with the sliced dates and drizzle tahini yogurt over top then serve!