Because we have a new restaurant in town that is delicious but it turns out it’s a chain and I’m obsessed even though it’s a chain. Ya feel me?
It’s not Applebees. We have had two of those for years like most tiny towns that have an interstate running through them.
BUT NOW. We have a big road that gets gridlocked several times a day, and in a fit of genius the city developers have decided to add lots more BIG stores including but not limited to Cabelas, Toys R Us, Nordstrom Rack, and Dave & Busters. Big places, and these are all clumped together in a place that already had MUCHO too much going on. And the road can’t be widened because smaller businesses and restaurants are on the same road. This is fascinating to you, isn’t it?
The point, my friends, is that in this large area of large shops on a large road that is really crowded, we also now have a Yardhouse. Have you been to one of these? Jay went to one in CA on a business trip and thought it was a local thing THERE, and then turns out they’re everywhere. Tons of beers, great atmosphere, and fabulous food with a sportsbar thing going on. The food involves lots of raw tuna options, and anywhere that can safely serve raw fish and have it be delicious and moderately affordable is ok by me.
BUT, since it’s on this road with all the crap and we’re nearing the holidays I can honestly say I won’t be going there until February AND SO that means that I had to figure out how to make my favorite Yardhouse appetizer at home.
I probably could have led with that.
It’s exactly what the title says it is, and it’s easy and very delicious. Zataar is a Middle Eastern spice blend that is used in appetizers with pita and olive oil for dipping and sprinkling. It’s delicious, and I buy it at our local Mediterranean grocery store, Pita House. You can find it a lot of places, though! It’s great to have around. In addition to the zataar you need cauliflower and olive oil. Then for the sauce we have tahini, lemon, heavy cream, and sour cream. Easy stuff!
Stir until the sauce is really smooth, then taste it – add more of anything that you like! We mainly want the tahini flavor to be really strong and a consistency that you could use as a dip. Not too thin!
Or, as a side dish to any meal you’re obsessed with right now! At Yardhouse this is an appetizer, but I’ve served it with dinner a few times and it’s great because the tahini sauce can get on other yummy foods, and tahini sauce is basically great on everything.
So, in conclusion, I hate traffic and this is delicious.
- 1 head cauliflower, stem removed and cut into bite-sized pieces
- 1 tablespoon zataar
- 2 tablespoons olive oil
- 1 lemon
- 2 tablespoons heavy cream
- 2 tablespoons sour cream
- 1/4 cup tahini
- 1/2 teaspoon salt
- Preheat the oven to 450F. Arrange the cauliflower on a baking sheet with cooking spray or parchment paper. Sprinkle with the zataar and drizzle with the olive oil. Roast the cauliflower for 15-20 minutes until browned in spots but not mushy.
- Meanwhile, make the dip. Zest the lemon and reserve the zest. Combine the sour cream, cream, tahini, juice of the lemon, and salt in a bowl. Stir until smooth and taste: adjust the seasonings to your preference.
- When the cauliflower is roasted, sprinkle with the reserved lemon zest and serve with the tahini sauce for dipping or drizzling.