ZA’ATAR ROASTED CAULIFLOWER WITH POMEGRANATE

Cauliflower is having a moment. From cauliflower rice to cauliflower flour, it’s safe to say this unassuming veggie is pretty versatile.

Here we jazz it up with Za’atar, a Middle Eastern spice blend consisting of thyme, oregano, sesame seeds, sumac and sea salt, sweet pomegranate seeds, and a drizzle of spiced tahini .

Whip up this as a simple side dish that impresses with both looks and flavor complexity.

ZA’ATAR ROASTED CAULIFLOWER WITH POMEGRANATE

ZA’ATAR ROASTED CAULIFLOWER WITH POMEGRANATE

Megan Patiry

Servings

2-3

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

  • 1 head cauliflower, cut into florets
  • 3 tbsp plus 1 tsp Ava Jane avocado oil
  • 1 tbsp plus 1 tsp za’atar spice
  • 1/4 cup pecans
  • 6 Medjool dates, pitted and diced
  • 1 tsp fresh thyme, plus extra sprigs for garnish
  • ½ cup tahini
  • ½ cup fresh pomegranate seeds

Directions

  1. Pre-heat oven to 400 degrees.
  2. Place cauliflower florets on a baking sheet and drizzle with 3 tablespoons avocado oil. Cover with za’atar spice, salt and pepper and toss to thoroughly combine.
  3. Cook for 20-25 minutes or until golden brown, tossing halfway through.
  4. While the cauliflower is cooking, heat a small pan on medium heat. Toast the pecans for 1-2 minutes, then add 1 tsp avocado oil, chopped dates and thyme. Stir for another minute, then combine with the cauliflower florets and pomegranate seeds in a serving bowl.
  5. Add tahini to a small serving dish and mix in 1 tsp za’atar spice.
  6. Serve warm, drizzle with tahini, and add additional thyme garnish.
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