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.
Prep time: 15 minutes
Cooking time: 25 minutes
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
Pre-heat oven to 400 degrees.
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.
Cook for 20-25 minutes or until golden brown, tossing halfway through.
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.
Add tahini to a small serving dish and mix in 1 tsp za’atar spice.
Serve warm, drizzle with tahini, and add additional thyme garnish.
Easy to download PDF: Za’atar Roasted Cauliflower with Pomegranate