Za'atar Roasted Carrots & Cauliflower with Salted Yoghurt
yields: 4 -6 appetizer servings
Ingredients
Za'atar Roasted Carrots & Cauliflower
- 1 pound small rainbow carrots, peeled and sliced in half diagonally
- 1 pound of cauliflower, cut into 1-2 inch florets
- ¼ cup extra virgin olive oil
- 2 teaspoons ground sumac
- 2 teaspoons dried thyme, or 2 tablespoons fresh thyme
- 2 teaspoons sesame seeds
- ½ teaspoon kosher salt
- 1 teaspoon fresh thyme leaves, for garnish
Salted Yoghurt
- 1½ cups plain noosa yoghurt
- 1 teaspoon fine lemon zest, from about ½ large lemon
- ¼ teaspoon kosher salt, or more, to taste.
Cinnamon Roasted Hazelnuts
- 2 tablespoons unsalted butter
- ⅓ cup chopped roasted hazelnuts
- ¼ teaspoon ground cinnamon
INSTRUCTIONS
- Preheat the oven to 450°F.
- Toss the carrots and cauliflower florets with olive oil, sumac, thyme, sesame seeds, and salt. Spread them out on a parchment-lined baking sheet and roast veggies for 12-15 minutes, until the carrots are tender, but still have a bit of crunch. Transfer to a bowl and refrigerate for at least 25 minutes, or overnight.
- Meanwhile, stir the plain yoghurt with with lemon zest and salt. Taste and adjust salt as needed. Refrigerate until ready to serve.
- Melt the butter in a small skillet over medium heat and cook, stirring occasionally, until the butter foams and turns lightly golden brown. Add the hazelnuts and cinnamon and cook, stirring for 1 minute longer.
- When the vegetables are chilled (just above room temperature is fine!), spread the salted yoghurt on a serving platter. Top with roasted vegetables, cinnamon roasted hazelnuts, and garnish with fresh thyme leaves. Serve cold or room temperature.
Notes
Sumac is a vibrant red spice that's a bit tangy and lemony. You can find the Spicely brand of ground sumac in many grocery stores, including Whole Foods, or on Amazon.
