Zaatar Roasted Cauliflower is a game-changer in the kitchen! Serve it as a vibrant side, stuff it in a pita, or mix it with chickpeas and grains for a mouth-watering meal.
If you’re tired of the same old cauliflower routine, let me introduce you to this – golden-brown florets, kissed by the aromatic blend of zaatar spices. It’s like your average roasted cauliflower florets took a trip to flavor town and decided to stay for good.
This Middle Eastern cauliflower recipe is delicious as a side dish or stuffed into a pita. Lately, I’ve been making it in large batches to enjoy as part of a Middle Eastern-inspired vegan bowl, complete with fried chickpeas, cooked freekeh, Jerusalem Salad, and a quick lemon-tahini sauce.
Table of Contents
What is Zaatar?
Zaatar (Za’atar) is a traditional Middle Eastern spice blend known for its aromatic and savory qualities. In Arabic, “zaatar” originally refers to a type of wild thyme native to the Middle East. Its composition can vary by region. Zaatar seasoning typically includes a mixture of dried herbs like thyme, oregano, and marjoram combined with toasted sesame seeds, sumac, and often, there’s salt in the mix or dried dill. Sumac adds a lemony tartness, while sesame seeds provide a nutty flavor.
Reasons To Love This Roasted Cauliflower
- Zaatar Roasted Cauliflower has a flavorful twist. Zaatar adds a unique, herby, and nutty taste to the mild cauliflower.
- Simple and straightforward, it’s perfect for quick weeknight dinners.
- Suitable for vegetarian, vegan, and gluten-free diets.
Recipe Ingredients
- Extra Virgin Olive Oil: Used for roasting and bringing out the flavors.
- Zaatar Seasoning: The key spice blend that gives this dish its unique taste.
- Cauliflower: The primary vegetable, cut into florets for roasting.
See the recipe card for full information on ingredients and quantities.
Variations
- Colorful Veggie Medley: Combine cauliflower, broccoli, cucumber, and carrots, ensuring they’re coated in zaatar and olive oil for a visually appealing Zaatar Roasted Veggie Medley.
- Pomegranate Crunch Delight: Sprinkle with a handful of pomegranate seeds after roasting. The burst of sweetness and crunch adds a delightful twist.
- Mushroom Magic: Use a mix of assorted mushrooms, ensuring they soak up the zaatar and olive oil for a rich and earthy taste.
- Sesame Seeds: Garnish with sesame seeds for added crunch and nuttiness.
- Maple Syrup: A light drizzle of maple syrup can sweeten the dish slightly.
How to Make Zaatar Roasted Cauliflower
Step #1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step #2: Place the oil and zaatar in a large bowl. Whisk until well combined.
Step #3: Add the cauliflower and toss well.
Step #4: Transfer to a large rimmed baking sheet and place in the preheated oven for 15 minutes.
Step #5: Turn the cauliflower over and return it to the oven. Roast it for another 15-20 minutes or until it is tender and browned on the edges.
Expert Tips
- Even Coat is Key: Thoroughly toss cauliflower in zaatar and olive oil, ensuring an even distribution for maximum flavor in every bite.
- Size Matters: Cut cauliflower into uniform, thin cauliflower florets for consistent roasting and flavor absorption.
- Mind the Timer: Keep an eye on your cauliflower; slight crispiness is the goal, not charred bits.
- Parchment Power: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
Frequently Asked Questions
It should be tender inside with a golden-brown, slightly crispy exterior.
Yes, though fresh is preferable for texture. If using frozen, extend the cooking time slightly.
Add fresh lemon juice or herbs like parsley or cilantro before serving.
Lining with parchment paper can make cleanup easier and prevent sticking.
Absolutely! Toss it in the zaatar and olive oil mix, then refrigerate until ready to roast for a quick meal prep.
Storage Info
Store Zaatar Roasted Cauliflower in an airtight container in the fridge for up to 3-4 days. While freezing is possible, it may slightly change the texture. For reheating, use an oven or toaster oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes to maintain crispiness. Avoid microwaving as it tends to make the cauliflower soggy.
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Zaatar Roasted Cauliflower Recipe
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Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons zaatar seasoning
- 1 large head cauliflower - cut into thin florets
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Place the oil and zaatar in a large bowl. Whisk until well combined.
- Add the cauliflower and toss well.
- Transfer to a large rimmed baking sheet and place in the preheated oven for 15 minutes.
- Turn the cauliflower over and return it to the oven. Roast it for another 15-20 minutes or until it is tender and browned on the edges.
NOTES
Nutrition
Crispy edges and savory spices made this my new favorite way to eat cauliflower.
I make this mix in the morning and let it Marinate for the day in a freezer bag in the fridge: cut up cauliflower with the chickpeas, a diced onion, the zaatar spice and extra virgin olive oil in a big freezer bag
You will never want to fry your chick peas again.
I love sides with minimal ingredients. And with just 3 main foods, this definitely a easy-to make, keeper recipe of sorts. Love the crunchy texture seen in gorgeous pictures. I’ll add some cayenne pepper or paprika for a bit of heat, as it like it a tad spicier than most people.
Zaatar does add a punch to many dishes. Although, the quality of zaatar mixes vary a lot, as Andi pointed out. Unless your blend contains real zaatar herb from the middle east, you won’t get the classic and original flavour. After searching around for a quality mix like the one gifted by a friend from a trip to the Middle East, I found the best Za’atar from https://www.eatzaatar.com. Their blends contain 30% of zaatar herb that is grown in Lebanon.
Hi, I just came across your blog, and found this recipe which looks great, I’m going to try it today. I just wanted to mention that Zaatar is actually a certain herb (Origanum syriacum), which is mixed with other things, such as sesame to make that mix. If you don’t use this herb, then the mix isn’t actually zaatar, and won’t have that special taste that you’re looking for.
Thanks for the idea of adding zaatar to roasted cauliflower.
Andi
Andi, you’re totally right! I didn’t know this until just a day or two ago when I read it in a book. Thanks for commenting, I’ll update the post right now 🙂