Hello fellow food enthusiasts!
Today, I’m excited to share a dish that’s not only simple to prepare but also packed with incredible flavours from the Middle East. If you’re a fan of vibrant spices and fresh ingredients, you’ll absolutely love this Za’atar Roasted Cauliflower with Tahini Drizzle and Pomegranate Seeds. It’s a perfect blend of earthy, tangy, and slightly sweet flavours that really make the cauliflower shine.
I stumbled upon za’atar during one of my culinary adventures, and it has since become a staple in my kitchen. Its unique mix of herbs, sesame seeds, and sumac brings a delightful citrusy note to dishes, making even the humblest of ingredients truly shine. And trust me, cauliflower is anything but humble when it’s enveloped in this aromatic blend!
Cauliflower really deserves a place at the centre of more dinner tables. It’s such a versatile vegetable—perfect for roasting, grilling, or even enjoying raw. Its mild flavour makes it the ideal canvas for bold spices like za’atar. As it roasts, it develops a lovely, nutty richness that I find irresistible.
And let’s not forget about the tahini drizzle. Silky, nutty, with a hint of lemon and honey—it’s the creamy accompaniment that elevates this dish to another level. Topped off with bursts of sweet and tart pomegranate seeds and a sprinkle of fresh parsley, it’s a dish that dances with colour and flavour.
This recipe is perfect for a weeknight dinner or as a side at your next gathering. It’s one of those dishes that feels both special and achievable, no matter the occasion. Plus, the prep work is minimal, letting the oven do most of the heavy lifting—a true friend in the kitchen!
Whether you’re cooking for family, friends, or just treating yourself, this is a dish that surprises and delights. It’s also a great option if you’re looking to introduce someone to the wonders of Middle Eastern cuisine.
I hope you give this recipe a try and let the flavours whisk you away on a culinary journey. Let me know in the comments below if it becomes a new favourite at your table. Happy cooking, everyone!
Until next time, keep experimenting and enjoying the beautiful world of flavours.
Cheers,
Al
Ingredients
– 1 large cauliflower, cut into florets (about 800g)
– 2 tablespoons olive oil
– 2 tablespoons za’atar spice blend
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup tahini (60ml)
– 2 tablespoons lemon juice
– 1 tablespoon honey
– 2 tablespoons water
– 1/4 cup pomegranate seeds (40g)
– 2 tablespoons chopped fresh parsley
Method
1. Preheat your oven to 200°C (390°F).
2. In a large mixing bowl, combine the cauliflower florets with olive oil, za’atar, salt, and black pepper. Toss well to ensure the cauliflower is evenly coated with the spice blend and oil.
3. Spread the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper.
4. Roast the cauliflower in the oven for 25-30 minutes or until golden brown and tender, flipping the florets halfway through cooking.
5. While the cauliflower is roasting, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, honey, and water until smooth and creamy. Adjust the consistency with additional water if needed.
6. Once the cauliflower is done roasting, remove it from the oven and arrange it on a serving platter.
7. Drizzle the tahini sauce over the roasted cauliflower, ensuring it’s evenly covered.
8. Sprinkle the pomegranate seeds and chopped parsley over the top for garnish.
9. Serve warm as a side dish or light main course. Enjoy!
