Roasted Cauliflower with Za’atar & Tahini Dressing
By Debbie Kornberg
This easy to prepare dish is always a hit! The earthy and tangy flavor of the Za’atar pairs beautifully with the cauliflower and the Tahini dressing is perfect to finish it off!
1 Cauliflower, broken up into small florets
4 Garlic cloves, minced (Save one garlic clove for tahini dressing.)
2-3 Tbsp. Galili Olive Oil
2 heaping teaspoons Spice + Leaf Za’atar, (Save a little for the end to dust the top of the dish.)
Pinch of salt
1/2 cup Tahini
Juice of 1/2 lemon
Pinch of Sweet Paprika
Water - ¼ cup to ½ cup depending on desired consistency
Optional: Pomegranate seeds, save for the end
Preheat oven to 400 degrees.
In a bowl, combine cauliflower, garlic, olive oil, za’atar and salt. Mix well. Cauliflower should be nicely coated with both olive oil and za’atar.
Using a baking dish or pan, cover with parchment paper and place seasoned cauliflower on it. Make sure florets are spread out evenly and not on top of each other.
Bake for about 15 – 20 minutes until cauliflower is crispy brown on top. (I like mine extra crispy!)
Using a food processor, minced garlic, add tahini paste, lemon juice, paprika and 1/4 cup water. Add more water as you go until the desired consistency is reached. The more water you add, the thinner the tahini dressing. (Makes for a great salad dressing too!)
Place Cauliflower on serving dish, drizzle tahini over cauliflower and dust the top with a little extra za’atar. Optional: Sprinkle some pomegranate seeds on top for a splash of color and a tart crunch.
Enjoy and Spice On!