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Author Notes: Cauliflower is eaten everywhere in Palestine and has been for thousands of years. Here is a super simple and quick recipe that I used to make in my restaurant, Baity Kitchen. It will most certainly be a head turner for those who normally shy away from such vegetables.
Photography by Ria Osbourne, food by Joudie Kalla and publisher Jacqui Small from Quatro publishing.
For the salad:
- 2 heads cauliflower, broken into florets
- 3 tablespoons olive oil
- 1 large red onion, sliced into half-moons
- 2 teaspoons za'atar
- Sea salt
- 1 bunch arugula
- 150 grams (5 1/2 ounces) large green olives, preferably Middle Eastern
- 2 tomatoes, cut into wedges
- 1 red chile, sliced into rings
For the dressing:
- 4 tablespoons tahini
- 2 tablespoons Greek yogurt
- Juice of 4 lemons
- 2 teaspoons sea salt
- Preheat the oven to 425° F (220° C). Put the cauliflower florets on a baking tray. Pour over the oil and scatter over half the onions, the za'atar, and a sprinkle of salt and mix so that it is all coated. Bake for about 20 to 25 minutes.
- When the cauliflower has cooked and charred, remove the tray from the oven and add the arugula, olives, tomatoes, and sliced chile and mix together.
- To make the dressing, mix the tahini, yogurt, and lemon juice together in a small bowl. Add the salt and a little water if you need more liquid—you are aiming for the consistency of heavy cream. Once you have a nice tangy flavor that you are happy with, drizzle the dressing over the top of the cauliflower salad and serve warm.
- This recipe is a Community Pick!