As spring approaches, I find myself craving lighter, fresher meals. I love Mediterranean inspired meals during the summer because they are light and filling and oh so delicious. This dish is inspired by a recent trip to a little restaurant in Seattle called Sabine. They have delicious dishes that are light, healthy, and filing. when I saw they topped their hummus with zaatar, it reminded me, that deep in my pantry I had a bottle! I don’t love cauliflower, it is probably one of my least favorite vegetables and always has been, but there is something about roasted cauliflower that just hits differently. It is almost creamy with how soft and tender it becomes in the oven. Roasted veggies are my favorite, and one of two ways I will eat cauliflower – roasted and mashed..don’t come at me with your cauliflower rice bullshit – we all know it isn’t good no matter how much we pretend. Anyways, backs to this dish – I wanted to use zaatar and thought turmeric would be perfect for a nice pop of color! I mean doesn’t this just scream eat me? It is beautiful – the bright yellow color and the slightly charred bits from the oven – perfect combination. It is worth mentioning too that the tumeric and zaatar are not overpowering, they add a subtle saltiness to the cauliflower.
- 2 Heads Cauliflower
- 1/3 Cup Olive Oil
- 3 Tbsp Turmeric
- 3 Tbsp Zaatar
- 1 Tbsp Salt
- Serves: 2-3
- Prep Time: 5 Minutes
- Cook Time: 35 Minutes
- Total Time: 40 Minutes
- Preheat the oven to 450 degrees Fahrenheit.
- Add the cauliflower, olive oil and seasonings to a large ziplock bag – this will make it easier to evenly coat the cauliflower. Close the bag (make sure it is all sealed) and shake to coat the cauliflower evenly.
- Place on a baking sheet and roast in the oven for 30-35 minutes until the cauliflower is tender and slightly charred.
- Serve as a side dish or on its own and enjoy!