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.
—joudie Kalla
Ingredients
- For the salad:
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2
heads cauliflower, broken into florets
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3 tablespoons
olive oil
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1
large red onion, sliced into half-moons
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2 teaspoons
za'atar
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Sea salt
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1 bunch
arugula
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150 grams
(5 1/2 ounces) large green olives, preferably Middle Eastern
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2
tomatoes, cut into wedges
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1
red chile, sliced into rings
- For the dressing:
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4 tablespoons
tahini
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2 tablespoons
Greek yogurt
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Juice of 4 lemons
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2 teaspoons
sea salt
Directions
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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.
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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.
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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.
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