Za'atar cauliflower with sweet dates, toasted pine nuts, and fresh thyme is roasted to perfection with a blend of aromatic Middle Eastern spices and flavors.
Jump to:
Why You Will Love This Za'atar Cauliflower Recipe
For those not familiar with Za’atar spice blend, (also spelled Zaatar) it’s a Middle Eastern spice blend of dried sumac and toasted sesame seeds that is often paired with savory herbs such as dried thyme, oregano, or marjoram. Zaatar roasted cauliflower has a citrus earthy flavor, and combined with sweet Medjool dates, toasted pine nuts, and fresh herbs, it creates a delectable savory-sweet dish. You can serve this alongside orange maple glaze salmon or slow roasted chicken. Here are more reasons why you will love this za’atar cauliflower salad recipe::
- Easy to make recipe in under 30 minutes! Time saving recipes are important and this recipe takes little effort to throw together.
- Savory sweet side dish with so much depth in flavor. This recipe uses simple ingredients that taste complex.
- Healthy side dish. Clean ingredients you can feel good serving to your friends and family.
Roasted Cauliflower Za'atar Ingredients
Ingredient Notes
- Cauliflower: Look for a fresh head of cauliflower without any dark spots. You can also use pre-packaged cauliflower for convenience.
- Oil: Extra virgin olive oil helps crisp the cauliflower when roasting.
- Lemon zest: A hint of citrus zest flavor elevates the spices.
- Spices: A blend of salt, black, pepper, garlic powder, and zaatar. Zaatar is a Middle Eastern blend of zaatar leaves, sumac, and sesame seeds. There are many variations but this zaatar spice blend is our favorite.
- Medjool Dates: Look for large fresh Medjool dates. They add the perfect sweetness and depth of flavor. Golden raisins will also make a great addition.
- Pine Nuts: Toasted to perfection, adds a mild nutty flavor and crunch.
- Fresh Thyme: A few sprigs of fresh thyme complements all of the flavors. You can also add fresh mint.
Find the printable recipe with full instructions and measurements below.
How To Make Za'atar Cauliflower
- Prep the cauliflower. Preheat the oven to 425°F. Cut the cauliflower head into small florets, wash, and dry thoroughly. In a large mixing bowl toss the cauliflower florets with olive oil, lemon zest, za’atar spice, garlic powder, salt, and black pepper. Spread the cauliflower out evenly on a baking sheet.
- Roast the cauliflower. Place the baking sheet in the oven for 20 to 25 minutes, until golden brown.
- Prep the pine nuts and dates. While the cauliflower is cooking, toast the pine nuts in a skillet for 1 to 2 minutes. Then finely chop the dates and fresh thyme.
- Combine and serve. Add the cooked cauliflower to a large serving bowl, and toss with half of the pine nuts, freshly chopped dates, and fresh thyme. Sprinkle on top of the dish the remaining dates, pine nuts, and fresh thyme along with a few extra sprinkles of additional zaatar spice if desired. (The dates and pine nuts tend to sink to the bottom, therefore dividing the mixture in half helps to evenly combine everything.)
Recipe Tips
Here are some tips for the best roasted za’atar cauliflower:
- Dry cauliflower. After you’ve rinsed the cauliflower florets with water, lay them on a paper towel or kitchen towel to absorb all the moisture. The dryer they are the crispier and more caramelized they will get as they roast.
- Spread out evenly on the baking sheet. To ensure the cauliflower cooks evenly, spread the florets out in a single layer so they are not touching. This helps them roast and not steam.
- Add the dates, pine nuts, and fresh thyme in layers. I noticed that when everything was tossed together at once, a lot of the dates and pine nuts fell to the bottom of the dish. To avoid this, toss half of the date, pine nuts, and thyme mixture with the cauliflower in the serving bowl and sprinkle the remaining mixture on top.
- Add additional zaatar spice before serving. Roasting can sometimes dilute the bright zaatar flavor, therefore I sometimes add a few more sprinkles to the top of the prepared dish before serving.
Storage
To store: Any leftover cauliflower can be stored in an airtight container, in the refrigerator for 3-4 days.
FAQ
Za’atar is a Middle Eastern spice blend of dried sumac and toasted sesame seeds that is often paired with savory herbs such as dried thyme, oregano, or marjoram
There is an earthiness to the spice with fragrant notes of citrus tang from the sumac and nuttiness from the sesame seeds.
Yes, washing the cauliflower is highly recommended to remove any dirt or parasites. Just make sure to dry the florets thoroughly before roasting.
More Healthy Side Dish Recipes
Looking for other recipes like this? Try these:
I hope you love this za'atar cauliflower with dates and pine nuts recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Roasted Za'atar Cauliflower with Dates and Pine Nuts
Ingredients
- 1 head (850g) cauliflower, cut into florets
- 3 tablespoons (45g) olive oil
- ½ lemon zested
- 1 tablespoon za’atar spice, plus more to season
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup (30g) pine nuts, toasted
- 2 large Medjool dates, pitted and chopped
- 1 teaspoon fresh thyme, finely chopped, plus additional sprigs for serving
Instructions
- Prep the cauliflower. Preheat the oven to 425°F. Cut the cauliflower head into small florets, wash, and dry thoroughly. In a large mixing bowl toss the cauliflower florets with olive oil, lemon zest, za’atar spice, garlic powder, salt, and black pepper. Spread the cauliflower out evenly on a baking sheet.
- Roast the cauliflower. Place the baking sheet in the oven for 20 to 25 minutes, until golden brown.
- Prep the pine nuts and dates. While the cauliflower is cooking, toast the pine nuts in a skillet for 1 to 2 minutes. Then finely chop the dates and fresh thyme.
- Combine and serve. Add the cooked cauliflower to a large serving bowl, and toss with half of the pine nuts, freshly chopped dates, and fresh thyme. Sprinkle on top of the dish the remaining dates, pine nuts, and fresh thyme along with a few extra sprinkles of additional zaatar spice if desired. (The dates and pine nuts tend to sink to the bottom, therefore dividing the mixture in half helps to evenly combine everything.)
Notes
- Dry cauliflower. After you’ve rinsed the cauliflower florets with water, lay them on a paper towel or kitchen towel to absorb all the moisture. The dryer they are the crispier and more caramelized they will get as they roast.
- Spread out evenly on the baking sheet. To ensure the cauliflower cooks evenly, spread the florets out in a single layer so they are not touching. This helps them roast and not steam.
- Add the dates, pine nuts, and fresh thyme in layers. I noticed that when everything was tossed together at once, a lot of the dates and pine nuts fell to the bottom of the dish. To avoid this, toss half of the date, pine nuts, and thyme mixture with the cauliflower in the serving bowl and sprinkle the remaining mixture on top.
- Add additional zaatar spice before serving. Roasting can sometimes dilute the bright zaatar flavor, therefore I sometimes add a few more sprinkles to the top of the prepared dish before serving.
Rosemary Lieberman says
Looks delicious!
Rebecca Taig says
Thank you Rosemary!
We make this often without the dates to cut back on the sugar and it's still just as delicious.
The added dates are nice for special occasions.