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Za'atar Roasted Cauliflower

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When you want to make something flavorful but unfussy. This is a great side dish or potluck item but I also love turning it into a meal by topping with a fried egg and sliced radishes. 

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Cauliflower

  • 2 medium cauliflowers
  • 3 tablespoons olive oil
  • 1.5 teaspoons fine sea salt
  • 2 level tablespoons za'atar 
  • harissa spice (I use NY Shuk's herby harissa spice and love it)
  • freshly ground black pepper

Preheat oven to 350F.

Cut the florets off the cauliflower (the pieces can be on the larger side) and place in roasting pan.

Evenly spread olive oil, salt, za'atar, a generous sprinkle of harissa and black pepper over the cauliflower.

Roast in the middle of the oven for 45 minutes, until cauliflower is cooked through but still has a crunch.

Remove from oven and set aside.

Tahini Sauce

  • 1 tablespoon olive oil
  • 2.5 heaped tablespoons tahini (much prefer the creamy Whole Foods brand)
  • juice of 2 lemons
  • 2 tablespoons water
  • salt and pepper to taste

Place ingredients into a mason jar. Shake shake shake.  

Assemble

Stack roasted cauliflower with florets facing outward. Drizzle sauce over the stacked cauliflower. Top with sliced almonds and parsley to taste.