Cauliflower with Yogurt-Tahini Sauce

“The tart yet creamy character of this dish should pair nicely with the Talley Vineyards Estate Chardonnay.”


  • 1 large head cauliflower, cut into florets
  • 1 lemon, halved & 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


  • 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.

Source: adapted from

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