Za’atar Roasted Cauliflower

Until recently, za’atar (pronounced zah-tahr) wasn’t on my kitchen radar, but I was hooked from the minute I tasted the slightly tangy herb blend with roots in the Middle Eastern kitchen. When I did a little more digging, I discovered it was full of good-for-you things like sesame seeds, sumac (which lends za’atar its signature lemony zing and is believed to contain antioxidant properties), oregano, and thyme (more antioxidants!). Sprinkling it on vegetables before roasting is an almost guaranteed way to get even the most finicky kids to hoover down their vegetables. You can swap broccoli in for cauliflower. Use any leftovers (as if!) in salads.

Serves 4 to 6

• ¼ cup extra-virgin olive oil
• 2 tablespoons za’atar
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 1 large head cauliflower, core removed, cut into small florets
• 2 cups Green-E Tahini

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

In a large bowl, whisk together the oil, za’atar, salt, and pepper. Add the cauliflower florets and toss to coat.

Divide between the baking sheets. Roast, stirring once midway through, until the cauliflower is soft, golden, and caramelized, 30 to 35 minutes. Spread the tahini on a serving platter, arrange the roasted cauliflower on top, and serve.