Deliciously nutty and semi-crunchy, slightly charred cauliflower tossed with lemon and Parmesan. I like my cauliflower slightly undone but If you like your cauliflower softer and especially if you have to make it for a large crowd, pop it in the oven on a baking sheet at 425F for 30 min. It still would be quite delicious. —Iglika Petrova/Sprig of Thyme
4 (as a side dish)
Tossed Sesame Seeds
Thyme, fresh or dry
Small cauliflower, torn or cut in 1-inch florets
Combine all ingredients in a small bowl and mix well. Store in an airtight container (if the thyme is fresh let the container open for 2-3 days so the thyme dries).
Grate and juice the lemon, place in separate bowls and set aside.
Melt the plain butter in a large non-stick pan, add the bread crumbs and toast until golden-brown, about 30 sec. Set aside in a bowl.
Return the non-stick skillet to the stove, heat it very well on high heat. When nice and hot, add the olive oil, the cauliflower and the salt. Stir well to coat the florets evenly, lower the heat to a medium-high and cook for 2-3 minutes until golden brown without disturbing. Turn (or stir) the florets on the other side and cook for additional 2-3 minutes, until nice and brown (the more charred on the sides tastier they will be). Add the red pepper flakes and the smoked butter (or smoked paprika) and cook for additional minute.
Place the cooked cauliflower in a large bowl, add the lemon zest, half of the lemon juice, the Za’atar spice, bread crumbs, Parmesan and the parsley. Mix well to combine. Taste and add more lemon juice, Za’atar spice or seasoning if needed.