Cauliflower has become so popular as a side dish, sometimes served a quarter of a head per person, sometimes grilled, fried, sautéed, or, our favorite, oven-roasted. It gets tender and nicely browned in 20 minutes or less, and absorbs oils and seasonings beautifully. Here the florets are roasted with olive oil and za’atar, then tossed with fresh green herbs and dipped in a rich, thick tahini sauce. The walnuts and fresh herbs are perfect with the flavor and texture of cauliflower.
Serves 6 as a side dish
Prep time: 10 minutes
Roasting time: about 20 minutes
4 cups cauliflower florets*
½ teaspoon ground cumin
2 teaspoons za’atar
½ teaspoon salt
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh parsley
¼ cup thinly sliced scallions
1 cup chopped toasted walnuts
*An average head of cauliflower yields about 4 cups florets. If your cauliflower is large and you want to use it all, increase the amounts of oil, cumin, and za’atar.
Preheat the oven to 400°F. Lightly oil a baking sheet.
Put the cauliflower florets into a large bowl. Combine the cumin, za’atar, and salt in a small cup. Toss the florets with the oil. Sprinkle the dry seasonings over all the florets and toss again to distribute well. Spread out the florets evenly on the prepared baking sheet and roast for 10 minutes. Turn the florets and roast until tender and brown, 5 to 10 minutes more. Remove from the oven and set aside to cool for 5 minutes.
In a serving bowl, toss the cooled, roasted cauliflower with the parsley, scallions, and walnuts. If the herbs don’t cling to the florets, drizzle on a little olive oil and toss again.
Serve the cauliflower with Lemon-Tahini Sauce to dip the florets into, or spoon some of the sauce onto each serving.
A salad with lots going on needs only some ciabatta or other fresh bread to accompany. Roasted Fennel and Leek Tomato Soup or Socca with Three Fillings could be added for a fuller menu.