Hello, lovely readers! Today, I’m thrilled to bring you a delightful recipe that’s become a favorite in our household: Za’atar Roasted Cauliflower with Lemon Tahini Drizzle and Pomegranate Seeds. This dish is a glorious celebration of Middle Eastern flavors and textures that I think you’ll really enjoy.
Isn’t it fascinating how cauliflower has surged in popularity over the years? I remember when it was simply boiled and served with a bit of cheese sauce—very British, right? But today, it’s transformed into such versatile dishes that I sometimes find myself wondering how I hadn’t thought to use it like this sooner.
In our home, we’re always on the lookout for ways to incorporate more vegetables into our meals, especially with our four kids. Cauliflower is one of those wonderful veggies that can take on bold flavors beautifully, making it a hit even with the fussiest eaters. The star of this recipe is the za’atar spice mix, a blend that brings a warm, earthy flavor to the cauliflower. It makes the house smell incredible!
Now, let’s talk about that lemon tahini drizzle. Tahini, with its nutty richness, pairs perfectly with the bright citrus notes of lemon, creating a luscious sauce that brings everything together. I love how something so simple can pack such a flavorful punch. And don’t forget the pomegranate seeds—these little gems add a burst of color and a hint of sweetness that really elevates the dish.
This roasted cauliflower is so versatile. It’s perfect as a side dish, served alongside grilled chicken or lamb, or even as a main event for a meatless meal. We often have it for lunch, and I find myself sneaking a few florets off the pan even before they make it to the table.
So, here’s to delicious and healthy cooking that the whole family can enjoy. I hope you give this za’atar roasted cauliflower a try and fall in love with it as much as we have. Don’t forget to let me know how it turns out and if you have any tweaks of your own. Until next time, happy cooking!
Ingredients
– 1 large cauliflower, cut into florets
– 2 tablespoons za’atar spice mix
– 3 tablespoons olive oil
– Salt to taste
– 1/2 cup tahini
– Juice of 1 lemon
– 2 tablespoons water, more as needed
– 1 tablespoon honey
– 1 garlic clove, crushed
– 1/2 cup pomegranate seeds
– 2 tablespoons chopped fresh parsley for garnish
Method
1. Preheat your oven to 220°C (425°F).
2. In a large bowl, combine the cauliflower florets with the olive oil, za’atar spice mix, and a pinch of salt. Toss until the cauliflower is evenly coated.
3. Spread the cauliflower florets out on a large baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned around the edges.
4. While the cauliflower is roasting, prepare the lemon tahini drizzle. In a small mixing bowl, whisk together the tahini, lemon juice, water, honey, and crushed garlic. Adjust the consistency as needed by adding more water, a tablespoon at a time, until you reach a smooth, pourable sauce.
5. Once the cauliflower is roasted, remove it from the oven and let it cool slightly.
6. To serve, drizzle the lemon tahini sauce over the roasted cauliflower, then sprinkle with pomegranate seeds and chopped parsley for garnish.
7. Enjoy warm or at room temperature.
