Prep Time: 5 minutes
Cook Time: 20-25 minutes
Keywords: roast side gluten-free low-carb nut-free sugar-free vegetarian soy-free vegan cauliflower Middle-Eastern
Ingredients (Serves 3-4)
- 1 1/2 pounds / 680 g cauliflower, preferably organic, to obtain 1 1/4 pounds / 570 g clean
- 1 tablespoon / 15 ml + 2 tablespoons / 30 ml extra-virgin olive oil
- 1 tablespoon / 15 ml za'atar spice mix
Preheat the oven to 400 F / 205 C.
Wash the cauliflower and cut it into bite-sized florets. If the leaves are present, discard the tough outer ones, but preserve the tender, inner ones. Peel the tough outer layer of the stalk and cut crosswise into coins.
Place cauliflower in a bowl, drizzle 1 tablespoon / 15 ml of extra-virgin olive oil on top and stir well to coat. Spread in a single layer on a baking sheet lined with a silicone baking mat and place in the oven. Roast until tender. Check after 20 minutes and roast a few more minutes, as needed.
In the meantime, pour the remaining 2 tablespoons / 30 ml of extra-virgin olive oil in a serving bowl and add the za'atar. Stir to make a paste.
When the cauliflower is cooked, transfer to the bowl with the za'atar paste and stir well to coat. (Do not skimp on this step: you want the dressing to get into the cauliflower's crannies.)