Whole roasted cauliflower is one of my favorite methods when I’m looking to change up my veggies. The cauliflower comes out buttery soft, and can be seasoned in so many ways.
This za’atar spiced cauliflower is so full of flavor, and pairs perfectly with a green herb tahini sauce. I love it with some grilled salmon and fluffy rice for an easy weeknight meal.
A few months ago, my whole roasted cauliflower with turmeric tahini went viral on Instagram, and since then I’ve been wanting to create a new flavor variation.
Za’atar is a pantry staple of mine that I love using on vegetables, proteins and even salad dressings. It’s a mix of toasted sesame seeds, sumac, thyme, marjoram, and a few other spices, and is one of my favorite middle-eastern spice blends.
How to make whole roasted za’atar cauliflower
- Start by boiling the cauliflower for 20 minutes
- After boiling, drain the water and pat the cauliflower dry. Season it with a mix of za’atar spice, cumin, salt and olive oil
- Bake the cauliflower for about 45 minutes on 400 F
- While it bakes, blend together the herb tahini sauce to drizzle on top
- Serve it with the tahini sauce, fresh parsley and sesame seeds
The cauliflower is best served fresh. To save some prep time, you can boil it ahead of time, then season and bake it right before serving it. The green tahini can also be made in advance and kept in the fridge.
This veggie dish is absolutely incredible, and can be served alongside your favorite protein and salad. I can’t wait for you guys to try it!
More veggie recipes you’ll love:
Harissa Date Roasted Cauliflower
Za’atar Roasted Carrots with Feta Dip
Roasted Cabbage with Maple Tahini
Za’atar Roasted Cauliflower
Ingredients
- 1 head cauliflower
- 2 tbsp olive oil, plus more to drizzle
- 1 tbsp za’atar spice
- 1/4 tsp cumin
- 1/4 tsp salt
Green Tahini
- 1/3 cup tahini
- 1/3 cup water, plus 1-2 more tbsp if needed
- Juice from 1/2 lemon, about 2 tbsp
- 1/3 cup mixed parsley and cilantro
- 1/4 cup mint
- 1 clove garlic
- Pinch salt
Top with
- Fresh parsley
- Sesame seeds
Directions
- Preheat the oven to 400 F
- Trim the leaves off of the cauliflower and rinse well. Bring a large pot of water to a boil and boil the cauliflower for 20 minutes. Drain and place onto a baking sheet
- Drizzle the cauliflower with olive oil, and rub the za’atar, cumin and salt all over the cauliflower until evenly coated. You can flip the cauliflower over so that its easier to rub the bottom pieces.
- Lightly drizzle the seasoned cauliflower, then bake for 40-45 minutes. You can set it under the broiler for the last 2 minutes.
- While that bakes, add all of the tahini ingredients to a blender and blend until smooth. If it’s too thin, add in 1 more tbsp of tahini. If you prepare this ahead of time and refrigerate it, you may need to add 1-2 more tbsp of water to thin it out.
- Once the cauliflower is cooked and you’re ready to serve it, pour some of the tahini sauce onto your serving plate, then top if with the cauliflower. Finish it off with more of the tahini, sesame seeds and chopped parsley.
- Leftover tahini sauce will stay fresh in the fridge for a week.
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