Whole roasted cauliflower with za'atar, garlic and lemon
Laura in the Kitchen · ♥ 3.8K likes · 142K views · 8 min video
Read about cauliflower in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 head cauliflower
Remove the outer leaves of the cauliflower; if the head has no stable base, cut off a piece so it sits flat.
- water
Set it in a pot with a little water that touches only the base, not the florets. Cover and simmer 10 minutes.
- 2 tbsp za'atar
- garlic cloves
- ½ lemon lemon zest
- ½ lemon lemon juice
- olive oil
- salt
Mix about 2 tablespoons za'atar with grated garlic, the zest and juice of half a lemon, olive oil and salt.
Move the cauliflower to a small roasting pan lined with parchment and brush the mixture over it liberally.
Roast at 450 for about 15 to 20 minutes, depending on the oven, until the top forms a crust; cook longer for more tender.
- parsley
- lemon
Cut into steaks so the florets fall apart, fan them out, top with parsley, an extra sprinkling of salt and a squeeze of lemon; serve with lemon wedges.