About This Recipe
Inspired by classic Middle Eastern fatteh, this keto-friendly bake layers caramelized cauliflower and spice‑rubbed chicken with a silky garlic yogurt–tahini sauce and a shower of buttered nuts. It’s comforting, crowd‑pleasing, and weeknight simple—without the pita or chickpeas.
Ingredients
- 1 large head cauliflower, cut into florets
- 1.5 lb boneless skinless chicken thighs, cut into bite‑size pieces
- 3 tbsp olive oil, divided
- 1 tsp ground cumin, plus 1 tsp for chicken
- 1/2 tsp paprika, plus 1 tsp smoked paprika for chicken
- 1/4 tsp ground cinnamon
- 1/2 tsp garlic powder
- Kosher salt and black pepper
- 1 cup full‑fat Greek yogurt
- 3 tbsp tahini
- 1–2 cloves garlic, minced
- Juice of 1/2 lemon
- 2–3 tbsp warm water (to thin)
- 2 tbsp ghee or butter
- 1/4 cup pine nuts
- 1/4 cup slivered almonds
- Chopped parsley, for garnish
- Sumac or extra paprika, optional
Instructions
- Preheat oven to 425°F (220°C). Line two sheet pans with parchment.
- Toss cauliflower florets with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp paprika, salt, and pepper. Spread on one pan.
- In a bowl, coat chicken pieces with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cinnamon, 1/2 tsp garlic powder, 1/2 tsp salt, and pepper. Spread on the second pan.
- Roast both pans, stirring once: cauliflower 22–25 minutes until caramelized; chicken 18–22 minutes until cooked through (165°F/74°C).
- Meanwhile, make the sauce: whisk 1 cup full‑fat Greek yogurt, 3 tbsp tahini, minced garlic, lemon juice, warm water, and a pinch of salt until silky and pourable.
- Toast the nuts: in a small skillet over medium heat, melt ghee. Add pine nuts and slivered almonds; cook, stirring, 2–3 minutes until golden. Immediately scrape nuts and browned ghee into a bowl; season with a pinch of salt.
- Assemble while hot: in a warm serving dish, layer roasted cauliflower, then the chicken. Spoon over the yogurt‑tahini sauce. Drizzle the browned ghee on top and scatter the toasted nuts.
- Finish with chopped parsley and a sprinkle of sumac or paprika. Serve immediately so the hot base gently warms the sauce without curdling.
Keto Focus
Traditional fatteh uses pita and chickpeas. This version keeps all the savory comfort but swaps in roasted cauliflower and a rich yogurt‑tahini sauce for satisfying fats and minimal carbs. No grains, no legumes, and no added sugar—just 9g net carbs per serving.
Nutrition Facts (per serving)
- Calories: 600
- Protein: 37g
- Fat: 45g
- Total Carbs: 14g
- Fiber: 5g
- Net Carbs: 9g
Tips & Variations
- Use chicken breasts if you prefer leaner meat; reduce roasting time by 2–3 minutes.
- Nut swap: walnuts or pistachios work well; for nut‑free, try toasted pumpkin seeds.
- Dairy‑free option: use unsweetened coconut yogurt and extra tahini; season generously with lemon and salt.
- Spice it up: add a pinch of Aleppo pepper or chili flakes to the chicken.
- Make‑ahead: roast chicken and cauliflower up to 3 days in advance; assemble and warm just before serving, then add sauce and nuts.
- Serve with: a simple cucumber‑tomato salad or cauliflower rice.