Description
Golden roasted cauliflower meets earthy za’atar, sweet Medjool dates, toasted pine nuts, and fresh thyme in this warm vegetarian dish. It serves 4 and comes together in about 40 minutes.
Ingredients
1 head cauliflower, cut into florets
3 tablespoons olive oil
1 tablespoon za’atar spice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup pine nuts
6 Medjool dates, pitted and diced
1 teaspoon fresh thyme, plus optional extra thyme sprigs for garnish
Instructions
1. Preheat oven to 425°F (220°C).
2. Spread the cauliflower florets on a baking sheet. Drizzle with olive oil, then season with za’atar, kosher salt, and black pepper. Toss until evenly coated.
3. Roast for 20 to 25 minutes until golden and tender, turning or stirring the cauliflower halfway through.
4. Meanwhile, toast the pine nuts in a dry skillet over medium heat for 1 to 2 minutes.
5. Combine the roasted cauliflower, toasted pine nuts, diced Medjool dates, and fresh thyme in a large bowl.
6. Transfer to a serving dish. Garnish with additional thyme sprigs if desired and serve warm.
Notes
Fresh thyme is preferred, although dried thyme can be used when fresh thyme is unavailable.
For a larger batch, use another head of cauliflower and proportionally increase the remaining ingredients.
Store leftovers in a sealed container in the refrigerator for 3 to 4 days.
Reheat leftovers before serving.
This dish is typically served warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 289
- Sugar: 27 g
- Sodium: 626 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg