Za'atar Roasted Cauliflower

This is part of my series of experimenting with cauliflower. I've found that cauliflower is kind of like tofu – you can add pretty much any flavor to it that you want, and the cauliflower does a good job of carrying it.

The measurements here are rough. Add more or less depending on your taste.


  • 1 head of cauliflower, about 1.25 lbs.
  • 1/2c. high quality extra virgin olive oil
  • 2T za'atar
  • 1T sumac
  • 1T Aleppo pepper
  • Himalayan sea salt or Flake salt, to taste


  1. Break or cut the cauliflower into florets.
  2. Put the cauliflower in a bowl with the olive oil and spices.
  3. Toss the cauliflower in the bowl, using your hands, and massage the paste into the cauliflower for a couple of minutes. You want as much to get into/onto the cauliflower as possible.
  4. Roast, on an uncrowded sheet pan, in an oven set at 425F (220C), for 20-30 minutes until quite tender but not too soft.
  5. Add salt to taste.

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