Ingredients
- 1 Cauliflower
- 0.5 cup Olive Oil
- 1 teaspoon Paprika Powder
- 1 teaspoon Za'atar Seasoning
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Salt
Tahini Sauce
- 0.5 cup Tahini
- 3 Tablespoons Water
- 1 Lemon
- 0.25 teaspoon Salt
- 1 teaspoon Real Maple Syrup
Optional
- 0.25 cup Pomegranate Seeds
- 0.25 cup, diced Dried Apricot
- 2 cups, cooked Couscous
Directions
This Middle Eastern inspired za’atar spiced whole roasted cauliflower is not only visually beautiful but incredibly delicious.
As the cauliflower is the star of the show, this recipe is fully vegetarian and vegan!
I love a meal that is very much hands off.
This one does not require much chopping, no stirring ingredients in a skillet on the stove, and very little clean up.
It is three simple steps, steam the cauliflower, lather and roast!
The cooking and flavor development is done in the oven and the best part is the decorating right before you serve it up and then eat!
The reason the whole cauliflower is first steamed before roasted is to not only cut the roasting time in half but more importantly, so that the spices do not burn in the oven.
Speaking of spices, it’s a small but mighty trio of paprika powder, za’atar, and garlic powder.
Za’atar seasoning is something I’ve grown to love and use more often!
It is an herb blend of wild herbs native to the Levant, central to Middle Eastern cuisine and culture.
Za’atar is a spice mixture of dried herbs, toasted sesame seeds, sumac, and salt.
It has roots stretching back to ancient Egypt.
As I like most dishes with a sauce, a simple and creamy tahini sauce is perfect for this.
When tahini paste is mixed with water, something magical happens.
It thickens and lightens in color into a creamy and pale sauce that is slightly sweet and nutty.
For that vibrant color and additional flavor, I add fresh pomegranate seeds and diced dried apricot.
The perfect starch to pair this za’atar spiced whole roasted cauliflower is couscous in my opinion.
Rice would also work well here.
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Steps
1 Done | Steam The CauliflowerWash the cauliflower and remove any leaves then add it to a large pot with a few inches of water. Cover and bring it to a gentle boil to steam for 20 minutes or until fork tender. Preheat the oven to 425°F and prepare a rimmed baking sheet with parchment paper. |
2 Done | Roast The CauliflowerTo make the spiced oil for the cauliflower, combine paprika powder, za’atar, garlic powder, salt, and olive oil in a small bowl. Place the steamed cauliflower on the parchment lined baking sheet then pour the spiced oil over the cauliflower. Use a pastry brush to coat the cauliflower with the spiced oil well. Roast in your preheated oven for 20 minutes. During the 20 minutes, cook the couscous and make the tahini sauce. For the tahini sauce, start by adding tahini to a mixing bowl then add the water and mix well until it thickens. Next, add the fresh lemon juice, salt and maple syrup and mix to combine. Taste and adjust seasoning if needed or add more water to thin it out a bit. |
3 Done | ServeOnce the cauliflower comes out of the oven, carefully move it to a serving platter or low bowl. Top with some of the tahini sauce, pomegranate seeds and diced dried apricot. Serve with couscous. |
