Herby Harissa Roasted Cauliflower with Za’atar Garlic Yogurt

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with New York Shuk Herby Harissa and olive oil until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Roast for 30 minutes, flipping halfway through, until golden brown and tender with crisp edges.

In a small bowl, mix the Greek yogurt with Za’atar, mashed garlic confit cloves, garlic oil, lemon juice/zest and a pinch of salt. Adjust seasoning to taste. Use a tiny bit of water if necessary to get it to the right consistency. 

Arrange the roasted cauliflower on a serving plate. Drizzle with the za’atar garlic yogurt. Garnish with fresh mint, dill, toasted pine nuts, pomegranate seeds, and a sprinkle of sumac. Serve immediately.