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Whole Roasted Cauliflower with Za'atar Couscous [vegan]

Cooked with fragrant za'atar, this whole roasted cauliflower makes a delicious and hearty dinner or lunch.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Entertaining, Family Meals
Cuisine Middle Eastern
Servings 4 people
Calories 529 kcal


  • 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


  • 150 g giant couscous
  • 400 g can chickpeas
  • 1 tsp za'atar
  • 1 Tbsp chopped coriander
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped mint


  • 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.


Serving: 300gCalories: 529kcalCarbohydrates: 67gProtein: 18gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 8mgSodium: 675mgPotassium: 1122mgFiber: 13gSugar: 12gVitamin A: 627IUVitamin C: 114mgCalcium: 273mgIron: 9mg
Keyword Cauliflower, couscous
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