Ingredients
- 2 Tbsp pine nuts
- 3 Tbsp olive or avocado oil
- 1 head cauliflower, about 1 3/4 lb, trimmed and cut into florets
- pinch of kosher salt
- 1 tsp chopped garlic
- 1 tsp finely chopped shallot
- 1 tsp chopped fresh chives
- 1 tsp grated lemon zest
- 1 1/2 limes, cut into halves
- 1/2 tsp red pepper flakes
- 2 Tbsp chopped fresh basil
- 3 Tbsp chopped fresh cilantro
- 3 Tbsp chopped fresh mint
- 3 Tbsp plain yogurt
- 1/2 tsp honey
- 1/4 tsp ground sumac
- 1/4 tsp flaky sea salt
Preparation
Step 1
Preheat the oven to 425 degrees F
1. Toast the pine nuts in a small, dry frying pan over medium-high heat, stirring frequently, until browned, about 2 minutes. Remove from the heat and set aside.
2. Heat the oil in a large cast iron saute pan or frying pan over medium high heat, until hot and shimmering. Add the cauliflower and sprinkle with a pinch of salt. Sear the cauliflower, tossing or stirring occasionally, until the edges are browned, 2-3 minutes.
3. Transfer the cauliflower to the oven and cook until tender, about 15 minutes.
4. Carefully return the pan to the stove over medium high heat. Add the garlic, shallot, chives and lemon zest and cook, stirring, just until the garlic is fragrant, about 1 minute. Remove from the heat. Squeeze the juice from 1 line over the top and gently stir in the pepper flakes, toasted pine nuts, basil, cilantro, and mint. Transfer to a platter or serving bowl.
5. Put ht yogurt in a small bowl. Squeeze the juice form the remaining 1/2 lime over the top and stir in the honey. Drizzle the honeyed yogurt over the cauliflower and sprinkle with the sumac and flaky sea salt.
Serve immediately