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.
FAQ's on vibrant middle eastern cauliflower side dish
Can I use frozen cauliflower?
Yes! For best results, defrost and pat dry before roasting. If you don't, that's fine, just note the texture will be different.
Is this dish vegan and gluten free?
Yes to both!
What can I substitute the mint and/or dill with?
You can also add or substitute parsley and cilantro
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Vibrant middle eastern style cauliflower side dish
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
Instructions
- Preheat oven to 450F. Line a baking sheet with parchment paper.
- Add the cauliflower to the baking sheet and toss 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.