Palestinian Za'atar Roasted Cauliflower with Tahini
Tantalize your taste buds with this delectable Palestinian Za'atar Roasted Cauliflower with Tahini. A perfect blend of aromatic spices and the creaminess of tahini makes this dish an irresistible addition to your mezze table or as a stand-alone side.
Equipment
- Oven
- Baking sheet
- Large mixing bowl
- Small bowl
- Whisk
- Measuring spoons and cups
Ingredients
- 1 large cauliflower head approximately 2-3 pounds or 900g-1.4kg, cut into florets
- 3 tbsp olive oil
- 2 tbsp za'atar seasoning
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup tahini
- 2 cloves garlic minced
- 1 lemon juice of, about 3 tablespoons or 45ml
- 1 tbsp warm water
- 1 tbsp fresh parsley chopped for garnish
- 1 tsp sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the cauliflower florets with olive oil, za'atar, salt, and pepper until well coated.
- Spread the cauliflower on a baking sheet in a single layer, ensuring they are not overcrowded.
- Roast in the oven for about 20-25 minutes or until the cauliflower is tender and the edges are crispy and browned.
- While the cauliflower roasts, prepare the tahini sauce. In a small bowl, whisk together the tahini, minced garlic, lemon juice, and warm water to create a smooth sauce. If the sauce is too thick, add more water a teaspoon at a time until you reach the desired consistency.
- Once the cauliflower is done, transfer it to a serving platter.
- Drizzle the tahini sauce over the warm cauliflower, garnish with chopped parsley and sesame seeds.
- Serve immediately as a delicious side dish or as part of a mezze spread.
Notes
Adjust the level of za'atar to suit your taste preferences.
Tahini sauce can be prepared ahead of time and stored in the refrigerator.
For a vegan-friendly version, ensure all ingredients, including tahini, are certified vegan.