Za’atar Roasted Cauliflower with Yogurt Tahini Sauce

Ingredients You’ll Need

For exact ingredient amounts and instructions, see the full recipe card below.

For the Za’atar Roasted Cauliflower

• Cauliflower: I use 1 large head cauliflower, cut into 1 inch florets which will serve 4 as a side dish.
• Garlic: I use freshly minced garlic cloves for flavor, you could use garlic puree or frozen garlic in a pinch.
• Spices: I flavor the olive oil with za’atar.
• Seasoning: I add sea salt and black pepper to taste.
• Fresh Herbs: I like to garnish the cauliflower with some freshly chopped parsley, you could also use fresh cilantro, basil or dill.

For the Tahini Yogurt Sauce

• Yogurt: I use plain yogurt for the base of the sauce.
• Tahini: You can use light or dark tahini in this recipe, whichever you prefer. Dark tahini has a more intense sesame flavor compared with light tahini.
• Lemon: For the best flavor I always use freshly squeezed lemon juice.
• Seasoning: I add sea salt and black pepper to taste.

Recipe Variations

• Cauliflower: Swap regular cauliflower for a head of Romanesco broccoli.
• Spiced: Feel free to swap any of the spices when seasoning the cauliflower, try sweet or smoked paprika, cumin, coriander, turmeric, garlic or onion powder, za’atar, sumac or chili powder.
• Fresh Herbs: I garnish the dish with freshly chopped parsley, but you could swap this for cilantro, basil or dill.
• Citrus: Freshen up the cauliflower with a squeeze of lemon or lime juice.
• Cheese: Cheese would be a great addition to this roasted cauliflower recipe. Try adding Parmesan, feta or crumbly goats cheese for the last 10 minutes of the roasting time.
• Nuts: Scatter over some nuts like cashews, almonds or pistachios just before serving.
• Seeds: Some toasted seeds like sunflower or pumpkin seeds, would also add great crunch and texture.

How to Make Za’atar Roasted Cauliflower

Preheat over to 400 degrees F.

Step 1: Prepare Cauliflower: In a large mixing bowl break the cauliflower into small florets and set aside.

Step 2: Coat Cauliflower: In a small mixing bowl combine the olive oil, garlic, za’atar and salt and pepper and whisk together. Pour the olive oil mixture over the cauliflower and use tongs to stir until all of the cauliflower is coated.

Step 3: Roast Cauliflower: Spread the cauliflower on a baking sheet and roast in the oven for 30-35 minutes or until the cauliflower is tender, flipping halfway through.

Step 5: Make Sauce: In a small mixing bowl whisk together the yogurt, tahini, lemon juice, salt and pepper.

Remove the cauliflower the oven and garnish with fresh chopped parsley and drizzle the yogurt tahini sauce on top.

Recipe Tip: Don’t overcrowd the baking pan, allow space between each floret of cauliflower for the air to circulate. This ensures the cauliflower roasts rather than steams.

Storage Tips

• Once cooked and cooled, store leftover cauliflower in an airtight container in the fridge for 2-3 days. To reheat leftovers place in a warm oven, or your air fryer, for 10-15 minutes to crisp up again.
• The yogurt tahini sauce can be stored in a jar or airtight container in the fridge for up to 5 days. Just give the sauce a stir before using.
• This is a dish that is best served fresh so I don’t recommend freezing as you will loose the crispy texture during the freezing and defrosting process.