Roasted Cauliflower

1 head of cauliflower, washed

Kosher salt

1/4 cup olive oil

1/2 cup tehina

1/4 tsp sweet paprika

2 tsp za’atar

1/3 cup roasted pumpkin seeds

Preheat oven to 400°F

Place cauliflower in a large bowl, then sprinkle with 1 teaspoon kosher salt. Pour boiling water over the cauliflower until it is completely submerged. After 15 minutes, drain the cauliflower.

Place on a parchment lined baking tray and drizzle with olive oil and a dash of salt.

Bake for 45-50 minutes, until fork tender.

Place cooled cauliflower on a serving dish, then drizzle with tehina. Sprinkle with paprika and za’atar and garnish with pumpkin seeds.

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