Recipe courtesy of Geoffrey Zakarian

Loaded Mediterranean Cauliflower Fries

Name: Loaded Mediterranean Cauliflower Fries
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
Ingredients: One 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 lemons; Hot sauce, to taste; Kosher salt and freshly cracked black pepper

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Level: Easy

Total: 45 min
Active: 25 min

Yield: 6 to 8 servings

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Ingredients

Loaded Fries:

One 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

Yogurt Sauce:

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 lemons

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.

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Episode: No-Sweat Summer Party

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