Name: Roasted cauliflower with slow-cooked onions and greens
Total time: 3300 s
Yield: 4
Ingredients: 4 brown onion; 2 tablespoon salted butter; 4 tablespoon white sugar; 1 cauliflower; 4 tablespoon yogurt; 3 tablespoon za’atar; 750 gram white potato; 1/2 iceberg lettuce; 1/2 cucumber; 2 stalk celery stick; 6 tablespoon yogurt; 1 tablespoon rose harissa paste; 2 tablespoon mint

Step 1

Preheat the oven to 190°C/170°C fan.

Step 2

Place the onions (4) into an ovenproof dish. Top each with the butter (30 g) and season with salt and pepper. Sprinkle over the white sugar (50 g) and add a splash of water to the pan.

Step 3

Put the cauliflower (1) into the centre of a large ovenproof dish and surround with the potatoes (750 g) .

Step 4

Drizzle 2-3 tbsp oil over the potatoes and cauliflower and sprinkle with salt. Mix the yogurt (60 g) and 2 tbsp za'atar (20 g) together and spread over the cauliflower. Sprinkle the remaining za’atar over the cauliflower, place into the oven and roast for 45 minutes, or until tender, depending on the size of the cauliflower.

Step 5

Cover the onions and bake along with the cauliflower for around 35 minutes, or until tender. Remove the foil and place back into the oven, uncovered, for the last 8-10 minutes, or until the onions are golden.

Step 6

Slice the cauliflower into 4 wedges. Toss the lettuce (1/2) , cucumber (1/2) and celery (2 stalks) together to make a salad.

Step 7

Make the dip by mixing the yogurt (95 g) , rose harissa (15 g) and chopped mint (3 g) together. Season to taste and spoon into bowls to serve alongside a wedge of cauliflower, some potatoes, an onion and some green salad. Sprinkle over more fresh mint to finish.

Roasted cauliflower with slow-cooked onions and greens

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