Za'atar and sumac roasted cauliflower
A whole head of cauliflower is brushed with savory Mediterranean spices and baked to tender perfection.
Remember when cauliflower was just a colorless, little-known cousin of the ever present broccoli? This humble white vegetable has come a long way, showing up in faux rice dishes, as pizza crust, and so many other healthier versions of our favorite foods.
This recipe puts cauliflower on center stage as none other than itself – but with a Mediterranean makeover, featuring spicy za’atar and pungent sumac. You can go easy on the spices, or lay it on thick; either way this fork-tender crispy-edged cauliflower steak will be a real treat at your next dinner or party.
- 1 head cauliflower
- Olive oil, for brushing
- 2-4 tablespoon za'atar
- 2 tablespoons sumac
- Whole wheat pita
- Chopped salad
- Olives and tahini
Preheat oven to 375. Line a baking sheet with parchment paper. Place baking rack in lower part of oven.
Turn cauliflower upside down and carefully cut around stem at an angle to remove green leaves, but keep branches intact. Wash and pat dry.
Use a pastry brush to cover the cauliflower head with olive oil, and then sprinkle and pat spices around evenly.
Roast for 45 minutes to an hour, or until cauliflower is fork-tender.
Slice into 4 cauliflower steaks, and serve with a drizzle of tahini, toasted whole wheat pita wedges, and a chopped tomato and cucumber salad with olives.
Related Topics: Vegetarian