Za'atar Roasted Cauliflower with Lemon-Parsley Dressing
A delicious side dish recipe made with za'atar roasted cauliflower and red onion, with a refreshing parsley-lemon dressing. A sprinkling of Gomasio adds extra flavor and nutrients. Serves 4 as a side.
Course
Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4
Calories269kcal
AutorElle
Ingredients
For the roasted cauliflower:
1large head cauliflower,cut into florets
2tablespoonsor more extra-virgin olive oil
pinchof sea salt and freshly ground pepper
1teaspoonsza'atar spice
1small to medium red onion,cut in half and sliced thinly
1tablespoonsesame seeds,roasted and lightly ground (see notes below)
Preheat oven to 425°F/220°C. Toss cauliflower with olive oil (until well coasted) on a rimmed baking sheet lined with parchment paper; season with salt and pepper. Scatter with HALF the onion and sprinkle with za'atar. Roast, tossing occasionally, until tender and golden brown, about 25-30 minutes.
Meanwhile, prepare the roasted sesame seeds. Place the seeds in a dry skillet and toast on low heat, stirring often, until golden and fragrant (if they start popping, immediately remove them from the heat). Allow the seeds to cool for 5-10 minutes, then place them in a small electric grinder with a small pinch of salt and pulse a few times until most of the seeds are cracked open (alternatively use a mortar and pestle). The seeds should only be cracked open, and not ground into a flour; the aim is to have some of the texture of the seeds remain.
Now prepare the dressing. Using a food processor or immersion blender, mix together the parsley, lemon juice, and olive oil until very finely chopped; season with salt and pepper.
Transfer the roasted cauliflower to a serving plate and sprinkle with the remaining red onions. Drizzle the dressing over the cauliflower and sprinkle with the toasted sesame seed mixture (gomasio).
Serve warm or at room temperature. Enjoy!
Notes
Feel free to make a larger portion of "gomasio". It's great for sprinkling on vegetables, salads or soups. To do so, toast 1 cup and. Toast, grind and sprinkle with 1/2 tablespoon sea salt.
If you decide to double this recipe, then I would suggest rotating the baking sheets half way through the cooking time.