Za'atar roasted cauliflower with tahini yogurt
45 min · 10 g protein · 182 cals / serving
Cauliflower roasted until deep golden and sweet, dusted with za'atar and served on a cool, nutty pool of lemon-tahini yogurt with parsley and toasted pine nuts. A side that holds its own beside grilled chicken or lamb, and makes a light lunch with a flatbread.
Ingredients
- 1 large head (2 lb) cauliflower, cut into florets
- 1 tbsp olive oil
- 3/4 tsp salt, divided
- 1 tbsp za'atar
Tahini yogurt
- scant 1 cup nonfat Greek yogurt
- 1 1/2 tbsp tahini
- 1 tbsp lemon juice
- 1 small clove garlic, grated
To finish
- 1 tbsp pine nuts, toasted
- a handful fresh parsley, chopped
- a pinch red pepper flakes, Aleppo pepper if you have it
Steps
- Heat the oven to 425°F. Toss the cauliflower with the olive oil and most of the salt, spread it on a large lined tray in one layer and roast for 20 minutes.
- Turn the florets, sprinkle with the za'atar and roast for 8–10 minutes more, until golden brown at the edges and tender when poked with a knife.
- While it roasts, stir the yogurt, tahini, lemon juice, garlic and the rest of the salt together until smooth. If the tahini seizes and thickens, loosen it with a tablespoon of water.
- Spread the tahini yogurt on a platter, pile the hot cauliflower on top and finish with the pine nuts, parsley and a pinch of chilli.
Good to know
What is za'atar?
A Middle Eastern blend of dried thyme or oregano, toasted sesame seeds, sumac and salt. Supermarkets sell it with the spices. Without it, use 1 tsp dried thyme, 1 tsp sesame seeds and 1/2 tsp sumac or a little lemon zest.
Can I skip the tahini?
Yes, for a plainer lemon-garlic yogurt, at about 75 instead of 67. The tahini is what makes it taste nutty and rich, so add a little more lemon and garlic if you leave it out.
Can I roast a whole head instead?
Yes. Simmer the whole head in salted water for 6 minutes, drain well, rub with the oil and za'atar and roast at 425°F for 40–45 minutes, until a knife slides into the centre. Cut it into wedges at the table.
Per
- Calories
- 78
- Protein
- (24%)
- 4 g
- Fat
- (47%)
- 4 g
- Carbohydrates
- (29%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 221 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 729 kcal goes into the pot and 1183 g of ingredients comes out as about 940 g of food: 78 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.