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Za'atar Roasted Cauliflower With Tahini Sauce

Right before I flew to Seattle for a week of family time, I tried to clean my refrigerator and not have too much food to toss. There was a lonely head of cauliflower that was showing its age: brown spots! Instead of tossing it in the garbage, I decided to trim away the brown spots and make Za'atar Roasted Cauliflower With Tahini Sauce.

Have you seen people's photos of roasting the entire cauliflower head? I haven't tried it yet. I also, until this recipe, haven't tried making cauliflower steaks. Let me tell you this: unless you are some sort of a genius, it's really hard to make more than a few steaks from one cauliflower head. Or maybe that's what I'm telling myself to make myself feel better ;)

Za'atar Roasted Cauliflower With Tahini Sauce

1 large cauliflower, cut into steaks (do this by keeping the stem of the cauliflower attached. I was only able to make a few steaks. Don't worry, you can use the "fallen pieces" as well.)
olive oil

for the sauce
2 parts tahini
1 part lemon juice
1 part water
a few splashes hot sauce
salt to taste
1 part chopped cilantro

1. Preheat the oven to 425F.
2. Lightly oil a cookie sheet. Add your cauliflower steaks and "fallen pieces." Lightly coat cauliflower with olive oil and season with salt and za'atar.
3. Roast cauliflower for 25 minutes. Then turn, coat with a bit more olive oil if necessary and season with salt and za'atar. Roast for additional 15-25 minutes.
4. Meanwhile, whisk together the ingredients for the sauce.
5. Serve cauliflower hot out of the oven with a drizzle of tahini sauce.

I ate some of this concoction straight from a cookie sheet. It was THAT good! You can also reheat the leftovers, if there are any, in the oven or serve them at room temperature.

The sauce would be great as a salad dressing or a dip for vegetables.

Happy Monday!!