Cooked with fragrant za’atar, this whole roasted cauliflower makes a delicious and hearty dinner or lunch.
Cooked with fragrant za’atar, this whole roasted cauliflower makes a delicious and hearty dinner or lunch. Bursting with Middle-Eastern flavours, it is served on a bed of giant couscous with roasted tomatoes and a creamy tahini dressing and topped with crunchy pomegranate seeds, almonds and some fresh herbs.
Whether you are entertaining or cooking a family meal, this is the perfect vegan alternative to a roast dinner or Sunday roast.
This is a straightforward recipe where you boil the cauliflower head first, then brush it with oil before roasting it. You can then prepare the couscous mixture and tahini dressing while the vegetables are cooking in the oven.
The inspiration for this dish came from a dinner we had during a stay at Careys Manor Hotel & SenSpa in the New Forest. We dined at Cambium, one of the hotel’s restaurants, where I had a vegan BBQ cauliflower with Israeli couscous, preserved lemon, ras el hanout and coconut yoghurt. The cauliflower was served on a bed of giant couscous, both perfectly complemented by the spice and lemony mix. It was superb.
For this whole roasted cauliflower recipe, I have used za’atar instead, a spice mixture made from sumac, sesame seeds, thyme, oregano and sometimes marjoram. You can find it in the supermarkets or make your own. I also like this blend from Steenbergs.
Chunky and hearty cauliflower has a satisfying and filling texture which is ideal for meat-free dishes. If you want to try a Moroccan-inspired dish, why not try my Roasted Cauliflower with Chermoula recipe below?
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This Roasted Cauliflower with Chermoula recipe makes a quick and easy dinner option in our house. Chunky and hearty cauliflower has a satisfying and filling texture which is ideal for meat free dishes. Serves 4. . ?Ingredients 600g cauliflower [1.3 lb] 4 tomatoes 400g can of chickpeas [14oz] 2 garlic cloves (crushed) 1 red onion juice of 1 lemon 1 handful almond flakes small bunch of coriander . @Belazu_co Chermoula (or your own) salt & pepper 3 Tbsp olive oil . . ?Instructions 1. Preheat the oven to 200C/390F/Gas 6. 2. Cut the cauliflower in smallish florets. 3. Place cauliflower on a baking tray. Mix in quartered tomatoes, crushed garlic and red onion (cut in 12ths). Gentle toss in olive oil. Roast for around 20 mins until cauliflower is cooked (it should still have a bite). Make sure you give a stir after 10mins so vegetables cook evenly. 4. Place cooked vegetables in a serving bowl. Mix in drained chickpeas and lemon juice. Season to taste. 5. Add a handful of almond flakes on top plus plenty of freshly chopped coriander leaves. 6. Serve with chermoula dotted on top and a side dish of couscous or quinoa. #vegan #flexitarian #easy #veganmeal #vegancommunity #veganfood #plantbased #lessmeat #moreplants #instafood #yum #yummy #delicious #love
Whole Roasted Cauliflower with Za’atar Couscous [vegan]
- oven tray
- 2 saucepans
- small mixing bowl
- 750 g cauliflower head (no stalks)
- 4 Tbsp olive oil
- 2 Tbsp za’atar
- juice of 1/2 lemon
- 3/4 tsp turmeric
- 250 g cherry tomatoes
FOR THE COUSCOUS:
- 150 g giant couscous
- 400 g can chickpeas
- 1 tsp za’atar
- 1 Tbsp chopped coriander
- 1 Tbsp chopped parsley
- 1 Tbsp chopped mint
FOR THE TAHINI DRESSING:
- 250 g dairy-free or organic yoghurt
- 2 Tbsp tahini
- 2 Tbsp za’atar
- 3 Tbsp of water
- 1 Tbsp chopped parsley
- 2 Tbsp chopped coriander
- 2 grated garlic cloves
- 1-2 Tbsp of maple syrup
- 4-6 Tbsp lemon juice
- 1/2 tsp salt
- seeds from a 1/4 pomegranate
- flaked almonds
- small handful of chopped coriander leaves
- small handful of chopped parsley leaves
- Preheat oven to 200C/fan 180C/gas 6.
- Remove stalks from cauliflower head. Make sure it can sit flat. Heat a large pan of water that is big enough to cook the whole cauliflower submerged. When water is boiling, carefully add the cauliflower head. Cook for 6-8mins until you can insert a knife into the centre. Do not overcook it.
- Mix together 4 Tbsp olive oil, 2 Tbsp za’atar, juice of 1/2 lemon and 3/4 tsp turmeric.
- When cauliflower is cooked, remove it from the water and leave to stand for 5 mins to cool down and drain. Pat dry to remove any extra water.
- Place cauliflower on an oven tray. Brush all over with the oil mixture you have just prepared. Place in the oven for 15 minutes.
- Lay tomatoes on an oven tray. Drizzle with olive oil.
- Make the tahini dressing by mixing all the ingredients together. Adjust seasoning to your own preference. Set aside.
- After the cauliflower has been roasting for 15mins, add the tomato tray in the oven and cook together for 10-15mins. Check to make sure the cauliflower head is not getting too brown (cover it with foil if it does).
- Cook couscous in boiling water according to packet instructions (it should take 10 mins). When done, drain well and mix with drained chickpeas, 1 tsp za’atar, 1 Tbsp chopped coriander, 1 Tbsp chopped parsley and 1 Tbsp chopped mint. Season with salt and lemon juice.
- By now the tomatoes and cauliflower should be cooked. Remove both trays from the oven. Carefully pour the tomatoes juices into the couscous mixture.
- Place the roasted cauliflower head on a serving dish. Scatter couscous mixture and tomatoes around it. Drizzle some tahini dressing all over. Top with pomegranate seeds, flaked almonds, chopped coriander leaves and chopped parsley leaves.
- Serve straight away with the rest of the tahini dressing on the side.
I cannot wait to see your posts!