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Introduction
The origins of tzatziki can be traced back to the Mediterranean and Middle Eastern regions, where cooling, yogurt-based sauces have been a culinary staple for centuries. This cauliflower variation adds a modern, healthy spin to the classic recipe, reflecting the growing popularity of cauliflower as a versatile ingredient in modern cooking. While the traditional tzatziki is a celebrated accompaniment to Greek dishes like gyros and souvlaki, this cauliflower version can be a delightful addition to a variety of meals, from mezze platters to summer barbecues.
Ingredients
• 1 medium head of cauliflower, trimmed and cut into florets (about 4 cups)
• 1 cup plain Greek yogurt (use full-fat for a richer texture)
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons finely chopped fresh mint leaves (optional)
Step 1:
Place the cauliflower florets in a food processor or blender. Pulse several times until the cauliflower is finely chopped into rice-like pieces, being careful not to over-process. Transfer to a mixing bowl.
Step 2:
Add the Greek yogurt, minced garlic, lemon juice, olive oil, red wine vinegar, dried dill weed, cumin, salt, and black pepper to the mixing bowl with the cauliflower.
Step 3:
Mix all the ingredients together until well combined. Taste and adjust seasoning as desired.
Step 4:
If using, stir in the chopped fresh mint leaves.
Step 5:
Cover the tzatziki and refrigerate for at least 30 minutes to allow the flavors to meld.
Q: Can I use frozen cauliflower for this recipe?
A: Yes, you can use frozen cauliflower florets. Thaw and thoroughly drain the cauliflower before processing it into rice-like pieces.
Q: How long does this tzatziki last in the fridge?
A: The tzatziki will keep well in an airtight container in the refrigerator for up to 5 days.
Q: Can I substitute the Greek yogurt with regular plain yogurt?
A: While you can use regular plain yogurt, Greek yogurt is recommended as it is thicker and tangier, resulting in a better texture and flavor.
• For a thicker consistency, use only 3/4 cup Greek yogurt.
• Substitute fresh dill for the dried dill weed if preferred.
• Omit the mint for a more traditional flavor profile.
• This recipe is naturally gluten-free and can easily be made vegan by using a dairy-free yogurt alternative.
• Serve with warm pita bread, fresh vegetables, or as a topping for grilled meats.
Serve chilled, with warm pita bread, fresh vegetables, or as a topping for grilled meats.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Prepare the tzatziki ahead of time to allow the flavors to fully meld before serving.
- For a thicker consistency, use less yogurt or strain the yogurt through a cheesecloth to remove excess liquid.
- Adjust the amount of garlic and lemon juice to taste preference.
- Garnish with extra chopped fresh herbs, a drizzle of olive oil, or a sprinkle of paprika for added flavor and visual appeal.
For a vegan version, substitute the Greek yogurt with a dairy-free yogurt alternative. For a spicier twist, add a pinch of cayenne pepper or red pepper flakes.
Pairs well with dry white wines, such as Sauvignon Blanc or Pinot Grigio, or crisp lagers.
Best in late summer and fall when cauliflower is in peak season.
Contains dairy (Greek yogurt). Can be made dairy-free by using a vegan yogurt alternative.
