- 1 Head of Cauliflower
- 1 Stick of Butter
- 5 Tbsp Olive Oil
- 2 tsp Garlic, Chopped
- 2 tsp Rumi Berbere Spice
- Kosher Salt and Freshly Ground Black Pepper
Yogurt-Tahini Sauce:
- ½ Cup Greek Yogurt
- 3 Tbsp Olive Oil
- 2 Tbsp Tahini
- ¼ cup fresh dill, minced
- ½ tsp Rumi Wild Black Cumin, Ground
- 1 Garlic Clove, minced
- 1 Lemon, Juiced
- ½ Cup Fresh Cilantro, Mint or Parsley Leaves, Chopped
- Kosher Salt and Freshly Ground Black Pepper
- Preheat the oven to 375°
- In small sauce pan heat butter and olive oil over medium heat until the butter is melted. Add Berbere and garlic. Cook until fragrant 1-2 minutes.
- Cut cauliflower into florets and toss in bowl with ¾ of the Berbere mixture and toss to coat. Use a pastry brush to get a more even distribution.
- Roast about 15 minutes before adding the remaining Berbere mixture with a pastry brush.
- Roast about 15 minutes more until tender
- Meanwhile whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice. Season with salt and pepper.
- Top the cauliflower with the yogurt-tahini sauce and garnish with cilantro or parsley.