During the lockdown(s), I missed going out to restaurants to see friends and of course to try out new dishes or order my favourite dishes.

One dish I enjoy ordering from Mediterranean and Levantine restaurants is whole roasted cauliflower. It’s a dish where you eat with your eyes first (ain’t she pretty) and then to taste it – transformed by roasting it in the oven into a glorious vegetarian appetizer or main.

The other part of this recipe is my mash-up of Tzatziki and ranch…lovechild when these two dressings collide. Ranch Tzatziki…sounds illicit but it’s tasty!

Add in some crunchy pomegranate seeds, some mild but savory chives and you have quite the vegetarian offering!

Whole Roast Cauliflower With Ranch Tzatziki

(serves 4)

Ranch Tzatziki

1/2 English cucumber

1 cup strained full-fat yogurt

3 cloves of garlic, minced

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

1/2 cup mayonnaise

1/2 cup whole milk (or half-half)

1 tsp. onion powder

2 tsp. dried parsley

2 tsp. dry chives

2 tsp. dry dill

1/2 tsp. sea salt

1/4 tsp. black pepper

For the Cauliflower

1 head of cauliflower

1/4 to 1/3 extra-virgin olive oil

sea salt and fresh ground pepper

1 tsp. sweet paprika

Garnishes

1/4 cup pomegranate seeds

2 Tbsp. chopped fresh chives

1. Wash your cucumber use side of your box grater with largest holes to grate it. Transfer to a colander with a bowl underneath, sprinkle with salt and allow 25 minutes to pass while liquid drains from the grated cucumber.
2. Meanwhile, add the remaining ranch tzatziki ingredients into a bowl and mix well. Use your hands to squeeze out remaining liquid from the cucumber then add to ranch tzatziki. Adjust seasoning, ingredient amounts to your taste
3. Pre-heated your oven to 425F. Place a pot of water on your stovetop and turn heat to high. Trim your cauliflower of any green stems and discard plus trim off any discoloured florets (if any).
4. Once the water is boiling, add a generous amount of salt and place your head of cauliflower in and boil for 3 minutes. Remove with a slotted spoon and transfer to a sheet pan.
5. Drizzle the top of cauliflower with olive oil, salt, pepper and paprika and place in your pre-heated oven. Bake for 25 minutes or until just golden.
6. Transfer cauliflower to a large plate, drizzle with ranch tzatziki, pomegranate seeds and chives. Carve wedges and serve.

*I added halved and roasted Brussel sprouts for more colour on the dish. Both vegetables belong to the cruciferous family of vegetables.

** You won’t need to use all this ranch but you can store it in a container, in your fridge for 10 days.