Za’atar Roasted Cauliflower with Lemon, Parsley & Tahini Sauce

We make this about once a week, sometimes more. It is sooooo easy and sooooo good.

Ingredients

  • 1 head of Cauliflower (frozen florets work, too)
  • Spray Oil
  • Six tablespoons of Za’atar
  • Sauce
    1. 1 small bunch of Parsley chopped (about ½ cup)
    2. Fresh Lemon Juice (about ¾ cup from two lemons)
    3.  ½ cup Tahini (be sure to mix before taking from the can or bottle as Tahini separates when it sits)
    4.  ½ teaspoon Salt

Preparation

  • Cauliflower
    1. Pre-heat oven to 375 degrees 
    2. Wash Cauliflower and cut into florets
    3. Spread florets out on a cookie sheet sprayed lightly with Spray Oil
    4.  Spray florets lightly 
    5. Evenly sprinkle Za’atar over florets
    6. Put in middle of oven and let roast for 35-45 minutes (35 minutes produces a crunchy floret; 45 minutes produces a softer floret)
  • Sauce
    1. Juice two Lemons
    2. Chop the small bunch of Parsley to make about ½ cup
    3. Mix ½ cup of Tahini, Lemon Juice, and Parsley
    4. Add Salt and stir
    5.  If sauce feels too thick for pouring, add 2-4 tablespoons of water until it reaches a consistency that can be spooned or poured over the Cauliflower
    6. Refrigerate any leftover Sauce.

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