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.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
TOPPINGS:
- seeds from a 1/4 pomegranate
- flaked almonds
- small handful of chopped coriander leaves
- small handful of chopped parsley leaves
Instructions
- 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.750 g cauliflower head (no stalks)
- Mix together 4 Tbsp olive oil, 2 Tbsp za'atar, juice of 1/2 lemon and 3/4 tsp turmeric.4 Tbsp olive oil, 2 Tbsp za'atar, juice of 1/2 lemon, 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.250 g cherry tomatoes
- Make the tahini dressing by mixing all the ingredients together. Adjust seasoning to your own preference. Set aside.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
- 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.150 g giant couscous , 400 g can chickpeas , 1 tsp za'atar, 1 Tbsp chopped coriander, 1 Tbsp chopped mint, 1 Tbsp chopped parsley
- 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.seeds from a 1/4 pomegranate, flaked almonds, small handful of chopped coriander leaves, small handful of chopped parsley leaves
- Serve straight away with the rest of the tahini dressing on the side.
Nutrition
Serving: 1servingCalories: 530kcalCarbohydrates: 67gProtein: 18gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 8mgSodium: 676mgPotassium: 1133mgFiber: 13gSugar: 12gVitamin A: 798IUVitamin C: 117mgCalcium: 276mgIron: 9mg