I have a real love affair going on with full fat Greek yogurt. Yes, I like it like everyone else with granola and fruit or blended into smoothies, but my favorite way to enjoy it is in savory preparations.
I spoon a thick layer of it across the bottom of a platter and heap atop highly seasoned roasted vegetables like eggplant or the Romanesco here; a fresh salad of tomatoes, cucumbers, red onions and plenty of mint; dressed grains, or simple olive-oil fried eggs dusted with smoked paprika. The smooth Greek yogurt has a way of both carrying and mellowing out flavors. It adds richness to whatever you put with it, making it feel decadent and filling.
This Roasted Romanesco with Pickled Shallot, Cilantro and Greek Yogurt is the perfect place for you to start if you haven’t enjoyed Greek yogurt’s savory side. It is packed with contrasting textures and both deep (caramelized vegetables!) and bright flavors (pickled shallot! lime! fresh herbs!). Each bite is a small celebration in your mouth. I paired it with a favorite curried red lentil, tomato soup and coconut soup and jasmine rice this week but it would be a meal on its own with warmed pita.
A couple of notes…
- Don’t sub non-fat Greek yogurt here. It is harsher on the palate, too tangy and just doesn’t do the job of the full fat version. 2% is okay.
- Romanesco is a cousin of cauliflower. Give it a try if you can get your hands on it. It has more surface area than cauliflower, which means even more opportunity for deep caramelization and crispiness. If you can’t find it, cauliflower is an easy substitute.
ROASTED ROMANESCO WITH PICKLED SHALLOT, CILANTRO AND GREEK YOGURT
Ingredients…
- 4 baby romanesco or 1 large romanesco, or 2 small or 1 very large cauliflower, cut into ~2 inch wedges
- Evoo
- Kosher salt and black pepper
- Granulated garlic (~1 tsp)
- 2 small shallot, peeled
- 1 juicy lime, zest and juice
- Pinch red pepper flakes
- Very large handful cilantro, leaves and tender stems, some reserved for serving
- ½ cup pumpkin seeds (aka pepitas)
- 5-2 cups whole milk Greek yogurt (preference for Fage brand)
- Small handful mint leaves (optional)
Method…
- Preheat oven to 425 and place Romanesco or cauliflower on a parchment lined sheet tray. Drizzle with evoo (~2-3 tbsp) and season with salt, pepper and granulated garlic to taste. Roast for 30 minutes, flipping halfway through. Your Romanesco/cauliflower should be nicely golden. Cool on sheet tray.
- Meanwhile, pickle your shallot. Slice shallot into thin rings and transfer to a small bowl. Zest the lime over the shallot and squeeze in every last bit of lime juice. If your lime isn’t juicy, you might want to use the juice of a second lime. The mixture should be wet. Add a small pinch of salt. Rub the lime juice and salt into the shallot rings. Next, minced most of the leaves and tender stems of cilantro and add to shallot along with a small pinch of red pepper flakes. Stir and set aside.
- Toast the pumpkin seeds in a small skillet over medium heat on the stovetop, ~5 minutes. They will start to pop and become lightly browned and fragrant. You can add a drizzle of olive oil to speed things along. Cool
- Assemble salad: Spread the Greek yogurt across a shallow platter, giving it a whoosh here and there. (Whoosh is a technical term, right?) Distribute cooled cauliflower atop, then top with the pickled shallot mixture (and all juices from the bowl), the toasted pumpkin seeds and the reserved cilantro and mint. Enjoy!
Serves 4-6 people