“The tart yet creamy character of this dish should pair nicely with the Talley Vineyards Estate Chardonnay.”
Ingredients
1 large head cauliflower, cut into florets
1 lemon, halved and cut into thin slices
1 teaspoon sesame seeds
2 Tablespoons extra-virgin olive oil
1/8 teaspoon Aleppo pepper, plus more for garnish
Kosher salt
1/3 cup plain Greek yogurt
1 1/2 Tablespoons tahini
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice, or to taste
1 garlic clove, minced
Directions
Preheat the oven to 450°.
Slice the cauliflower lengthwise to create flat edges, about 1/2 inch thick. In a large bowl toss the cauliflower with the olive oil, lemon slices, Aleppo pepper and salt, toss to coat. Place on a rimmed baking sheet. Roast for 10 minutes, until lightly browned. Stir in the sesame seeds and roast until the cauliflower is tender, about 10 minutes longer.
While the cauliflower is roasting, whisk the yogurt with the tahini, garlic, lemon juice & zest. Season to taste with salt. Spread the yogurt sauce on a platter and top with the cauliflower. To serve, garnish with additional salt and Aleppo pepper as desired.
