Description
A savory blend of roasted cauliflower marinated in aromatic Za’atar, finished with a silky yogurt tahini drizzle—quick, healthy, and bursting with Middle Eastern charm.
Ingredients
Scale
- 1 head cauliflower
- 2 tbsp olive oil
- 2 tbsp Za’atar spice mix
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 cup plain Greek yogurt
- 2 tbsp tahini
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, Za’atar, sea salt, and black pepper until evenly coated.
- Spread the seasoned cauliflower in a single layer on the baking sheet; roast for 25–30 minutes, turning halfway, until edges are crisp and florets are tender.
- While the cauliflower roasts, whisk together Greek yogurt, tahini, minced garlic, lemon juice, a pinch of salt, and pepper until smooth.
- Remove the cauliflower from the oven, transfer to a serving bowl, and drizzle the yogurt‑tahini sauce over the hot florets.
- Gently toss to coat every piece; sprinkle chopped parsley on top for a fresh finish.
- Let the dish rest for five minutes before serving, allowing the sauce to settle and flavors to mingle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern