Za'atar Roasted Cauliflower
Up your roasted veggie game with this amazing za'atar cauliflower recipe.
Cookbook
The Traveling Vegan Cookbook: Exciting Plant-Based Meals from the Mediterranean, East Asia, the Middle East and More
Published by Page Street Publishing Co.
The hot foodie trend of roasting the whole cauliflower started in Israel before many variations spread worldwide. Seems simple, tastes incredible! You’ll never underestimate cauliflower again after biting into a soft but crispy piece. This za’atar roasted version elevates the dish to another level, adding some exciting spices and flavors.
Serves2 to 3
Cooking MethodRoasting
Dietary ConsiderationVegan, Vegetarian
Ingredients
- 1 medium head cauliflower
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1 teaspoon Za’atar (see Note)
Instructions
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Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
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Wash the cauliflower and take off the leaves. Cut out three-quarters of the stem and core, leaving just enough so the cauliflower stands upright. Fill a large pot with enough water to cover the whole cauliflower, place it over high heat and bring to a boil. When the water is boiling, carefully add the cauliflower and cook for 5 to 7 minutes (5 minutes if the cauliflower is smaller, 7 minutes if it is bigger).
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Use a pair of tongs to carefully remove the cauliflower from the pot. Let it drain for a few seconds and then place it stem down on the baking sheet. Brush with olive oil, sprinkle with salt and za’atar, and roast for 25 to 30 minutes, until it’s soft on the inside and crispy (but not too burnt) on the outside. Stick a fork into the stem to check if it’s done. If it’s not well browned, put the cauliflower under the broiler for about 5 minutes. Let it cool down a bit before serving.
NOTE: Za’atar is a dried spice mixture that typically includes oregano, thyme and sometimes other herbs, along with toasted sesame seeds, dried sumac, often salt, as well as other spices. You can find it in any Turkish or Arab grocery store or online
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Reprinted with permission from The Traveling Vegan Cookbook: Exciting Plant-Based Meals from the Mediterranean, East Asia, the Middle East and More by Kirsten Kaminski, Page Street Publishing Co. 2021.
