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!
Serves 4
INGREDIENTS:
1 Cauliflower, broken up into small florets
4 Garlic cloves, minced (Save one garlic clove for tahini dressing.)
2-3 Tbsp. SPICE + LEAF Premium Galili Olive Oil
2 Heaping tsp. SPICE + LEAF Authentic Za’atar, (Save a little for the end to dust the top of the dish.)
Pinch of salt
1/2 cup Tahini Paste
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
INSTRUCTIONS:
-
Preheat oven to 425 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 18 – 20 minutes until cauliflower is crispy brown on top. (I like mine extra crispy!)
-
Using a food processor, mince 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!
