This salad is a variation of a classic Palestinian salad of cauliflower and tahini.
Za’atar is a Palestinian spice mix. It is available at Middle Eastern and kosher markets and at some chain supermarkets.
Cauliflower, Tahini and Za’atar Salad
Course: Sides, SaladsCuisine: Palestinian, IsraeliDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
30
minutesINGREDIENTS
Cooking spray
1 cauliflower
2 tablespoons olive oil
Kosher salt
2 tablespoon dried cranberries or golden raisins
3 green onions, thinly slices
1/2 cup parsley leaves
2 tablespoons za’atar (or to taste)
- For the tahini dressing
1.5 tablespoon water
1.5 tablespoon lemon juice
2 tablespoons tahini
2 teaspoons Greek yogurt (optional)
Table salt to taste
DIRECTIONS
- Oven to 450 degrees. Spray a baking sheet with cooking spray. Cut the cauliflower into 1” florets and put in a large bowl. Liberally spray florets with cooking spray, drizzle with olive oil and salt and mix well. Arrange on baking sheet in one layer and roast for 20 to 25 minutes, flipping cauliflower after 10 minutes.
- In the meantime, prepare the tahini dressing. In a small bowl mix the dressing ingredients until tahini thickens and becomes creamy, about 1 minutes. Add salt to taste. Set aside.
- When cauliflower is fork tender remove from the oven and let cool on a rack for 10 minutes. Transfer cauliflower to a serving bowl and mix in cranberries, green onion and parsley. Drizzle with tahini dressing, sprinkle with za’atar and serve.
