Vibrant Middle Eastern style cauliflower side dish

A good side goes a long way. I don't yet know a world where I have enough easy side dishes to get me through the weeknights and Shabbos meals! I love this vibrant middle eastern style cauliflower side dish because it's loaded with beautiful colors, flavors, and textures. It's easy enough to make on a weeknight, yet beautiful enough to serve at your next Shabbos meal or gathering.

Ingredients:

• Cauliflower florets- I prefer fresh cauliflower, but frozen will work in a pinch. Just note that the texture will be different.
• Olive oil
• Za'atar- A blend of savory dried herbs including sesame seeds, cumin and coriander.
• Lemon- we'll be using both the zest and the juice for a super bright kick.
• Tahini sauce- I use store bought!
• Pomegranate seeds
• Fresh dill and mint
• Pistachios

How to make this vibrant middle eastern style cauliflower side dish

Preheat oven to 450F. Line a baking sheet with parchment paper. Toss the cauliflower onto the sheet pan with olive oil, zaatar, lemon zest, salt and pepper. Roast for 30-45 minutes. Top with tahini sauce, pomegranate seeds, dill, mint, pistachios and fresh lemon juice. 

Storing and Reheating:

Store ready roasted cauliflower in the fridge for up to 4 days. To rewarm, place in a preheated oven until warmed through. Garnish with tahini sauce, lemon juice, fresh herbs, pomegranate seeds, and pistachios just before serving.

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Vibrant middle eastern style cauliflower side dish

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Prep Time 5 minutes mins

45 minutes mins

Servings: 4 servings

Course: Side Dish

Ingredients Method

Ingredients

  

• 1 head fresh cauliflower cut into florets
• 2 tablespoon olive oil
• 1 lemon zested plus more for garnish (optional)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon za'atar
• Tahini sauce for drizzling
• ¼ c pomegranate seeds
• 2 tablespoon fresh dill chopped
• 2 tablespoon fresh mint chopped
• 2 tablespoon shelled pistachios
• juice of 1 lemon

Method

 

1. Preheat oven to 450F. Line a baking sheet with parchment paper.
2. Add the cauliflower to the baking sheet and toss with olive oil, zaatar, lemon zest, salt and pepper. Roast for 30-45 minutes.
3. Top with tahini sauce, pomegranate seeds, dill, mint, pistachios and fresh lemon juice.