Baked Cauliflower Fattah

Baked Cauliflower Fattah is a delightful low-carb take on the traditional Lebanese dish, featuring roasted cauliflower layered with a tangy garlic yogurt sauce and crispy pine nuts. This comforting meal is both satisfying and nutritious, perfect for a cozy dinner.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 3 cloves, minced
• Plain Greek yogurt - 200g
• Tahini - 1 tablespoon (15g)
• Lemon juice - 1 tablespoon (15ml)
• Salt - 1 teaspoon (5g)
• Ground cumin - 1 teaspoon (2g)
• Pine nuts - 30g, toasted
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and cut the cauliflower into small florets.
3. In a large bowl, toss the cauliflower florets with olive oil, salt, and ground cumin until evenly coated.
4. Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and tender, turning halfway through.
5. While the cauliflower is roasting, prepare the garlic yogurt sauce: in a bowl, combine the Greek yogurt, tahini, lemon juice, minced garlic, and a pinch of salt. Mix well until smooth.
6. Once the cauliflower is done roasting, remove it from the oven and let it cool slightly.
7. In a serving dish, layer the roasted cauliflower and drizzle the garlic yogurt sauce over it.
8. Top with toasted pine nuts and garnish with chopped parsley before serving.

Nutrition

• Calories: 360
• Protein: 12 g
• Carbs: 16 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 5 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and anti-inflammatory compounds from cauliflower.
• High in protein and healthy fats from Greek yogurt and tahini.

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