Loaded Mediterranean Cauliflower Fries
Loaded Mediterranean Cauliflower Fries
Prep time:
Cook time:
Serving size: 6
Calories per serving: 44
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 44
1- 12 ounce bag frozen cauliflower fries
1 tablespoon plus 1 1/2 teaspoons za'atar
kosher salt and freshly cracked black pepper
1/2 cup fresh parsley, leaves torn with your hands
1/4 cup finely diced red onion
1/4 cup chopped kalamata olives
1/4 cup extra-virgin olive oil
3 tablespoons chopped pickled pepperoncini
1 medium cucumber, finely diced
1/3 cup crumbled feta
1 cup plain whole-milk greek yogurt
1/2 cup fresh mint, chopped
3 tablespoons chopped capers
1/2 teaspoon ground coriander
zest of 1 lemon plus juice of up to 2 lemon
hot sauce, to taste
kosher salt and freshly cracked black pepper
Directions:
For the loaded fries: Preheat the oven to 425 degrees F. Put a baking sheet in the oven for 10 minutes to heat up.
Toss the frozen cauliflower fries with 1 tablespoon of the za'atar and season with salt and pepper. Place on the hot baking sheet and bake until crispy and hot, 13 to 15 minutes depending on your oven.
While the fries are cooking, in a medium bowl, combine the parsley, onion, olives, olive oil, pepperoncini, cucumber and the remaining 1 1/2 teaspoons za'atar. Season with pepper (the olives are salty).
For the yogurt sauce: Combine the yogurt, mint, capers, coriander, lemon zest and juice and some hot sauce in a small mixing bowl. You may add more or less lemon juice depending on how thick your yogurt is, or how tart you would like your sauce. Season with salt and pepper.
To finish, spread the yogurt sauce on the bottom of a plate. Place the crispy fries on top of the sauce. Top with the cucumber-olive salad and finish with the crumbled feta.
Toss the frozen cauliflower fries with 1 tablespoon of the za'atar and season with salt and pepper. Place on the hot baking sheet and bake until crispy and hot, 13 to 15 minutes depending on your oven.
While the fries are cooking, in a medium bowl, combine the parsley, onion, olives, olive oil, pepperoncini, cucumber and the remaining 1 1/2 teaspoons za'atar. Season with pepper (the olives are salty).
For the yogurt sauce: Combine the yogurt, mint, capers, coriander, lemon zest and juice and some hot sauce in a small mixing bowl. You may add more or less lemon juice depending on how thick your yogurt is, or how tart you would like your sauce. Season with salt and pepper.
To finish, spread the yogurt sauce on the bottom of a plate. Place the crispy fries on top of the sauce. Top with the cucumber-olive salad and finish with the crumbled feta.
