Cauliflower is having a well-deserved ‘moment’ right now – with recipes that really make the flavour sing. Here is a beautiful marriage of cauliflower with za’atar – a winning summer combination with a pretty herby dressing to show it off!
Serves: 4-6
Time: 15 minutes prep + 30 minutes roasting
Ingredients:
For the Za’atar Cauliflower:
- 2 heads cauliflower
- 3 tbsp Zaytoun Extra Virgin Olive Oil, plus extra
- 2 tbsp Zaytoun Za’atar
- ½ tsp paprika
- Salt and pepper
For the Herby Tahini:
- 75g runny tahini
- 1 lemon, juiced (2 tbsp)
- 25g fresh parsley, finely chopped
- 1 garlic clove, crushed or grated
- 50ml water
- ¼ tsp salt, or to taste
To Serve:
- Pomegranate seeds
Method:
1. Preheat the oven to 200Fan/220ºC and line 2 large baking trays with parchment paper. If making cauliflower leaf crisps, have a third tray to hand.
2. Remove the leaves from the cauliflower head and place to one side. Trim the base of the cauliflower and slice into 2-cm “steaks” (you will make 4-6 steaks). If any bits of cauliflower fall off as florets, keep to one side.
3. Add the cauliflower steaks to the trays and brush with half of the olive oil, za’atar, paprika, salt and pepper. Add the small florets to the tray too, adding some extra olive oil on top.
4. Roast in the oven for 15 minutes, then carefully flip the cauliflower steaks over and brush with the remaining olive oil, za’atar, paprika, salt and pepper. Remove the florets from the tray if they are now done. Return the tray to the oven for 15 more minutes, until golden and caramelising.
5. If making the leaf crisps, add to a large bowl and toss with some extra olive oil and salt. Add to the third tray and roast for the final 10 minutes.
6. Meanwhile, make the herby tahini. Add the tahini, lemon, most of the parsley (save some to serve), garlic and start with half the water and then gradually whisk it all in, until it’s creamy.
7. Spread most of the herby tahini on a large platter or individual plates and top with the roasted cauliflower steaks, some leaves, the rest of the herby tahini, pomegranate and parsley.
8. Enjoy straight away. Keep leftover cauliflower and tahini sauce in separate containers in the fridge for 2-3 days. Add more water as needed to the sauce as it will thicken over time.
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