This flavorful roasted cauliflower is as beautiful as it is delicious. Elegant but easy to make, it’s perfect for holidays and special occasions, but simple enough for a week night meal.
If you think cauliflower is boring and flavorless, it’s probably because you haven’t tried this Za’atar Roasted Cauliflower with Pomegranates and Pistachios.
This roasted vegetable side dish is loaded (and I mean, really loaded) with all kinds of good stuff, like fresh herbs, spices, lemon zest, pomegranate seeds and chopped pistachios.
Thanks to the za’atar seasoning, this cauliflower has a unique Middle Eastern flavor. If you’ve never tried za’atar, you’re going to love it and use it all the time.
It’s a blend of spices that includes thyme, marjoram, oregano, sesame seeds and sumac. I put it on everything from chicken to avocado toast to fried eggs.
The possibilities are endless.
But back to this amazing cauliflower! This recipe is honestly so simple. You just toss things together on a sheet pan and roast for about 20 minutes.
Then you garnish with some lemon zest and fresh herbs. A sprinkling of pomegranate seeds and chipped pistachios adds a splash of color of flavor that makes this a perfect side dish for your Christmas feast.
You can even add a dash of extra za’atar seasoning on top if you really want a punch of flavor.
My family was pretty skeptical the first time I put this dish on the table–they thought it seemed a little bit weird. Then they tried it and fell in love.
If you’re looking for a tasty, beautiful, delicious new way to serve cauliflower, then you’ve got to try this Za’atar Roasted Cauliflower with Pomegranates and Pistachios. You’re going to love it!
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Tips for choosing and storing Cauliflower
Appearance: Look for cauliflower with a creamy white color and densely packed florets. Avoid blemished or brown spots. The cauliflower should feel heavy for its size.
Check the leaves–they should be fresh looking and vibrant. If the cauliflower has a very strong smell, it may also have an unpleasant taste.
Storing: If you’re cauliflower is wrapped in cellophane, unwrap it when you get home and transfer it to a loosely sealed plastic bag. Tuck a paper towel in the bag to absorb excess moisture.
A whole head of cauliflower should keep in the refrigerator for 4-7 days. Precut florets will keep for 3-4 days.
Preparation: To cut a head of cauliflower into florets, first cut the head into quarters, starting at the stem end. Next, cut away the small piece of core from each quarter, then cut the cauliflower into bite-sized florets.
Here’s what you’ll need to make Za’atar Roasted Cauliflower with Pomegranates and Pistachios
- Produce: cauliflower, lemons, pomegranates, dill, mint
- Olive oil
- Spices: za’atar spice blend, salt and pepper
- Pistachios
Za'atar Roasted Cauliflower with Pomegranates and Pistachios
Ingredients
- 1 large head of cauliflower cut into florets (about 4 cups)
- 2 tablespoons olive oil
- Zest and juice of one lemon
- 1-2 teaspoons za'atar spice blend
- Salt and pepper to taste
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped pistachios
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
Equipment
- Olive Oil Dispenser
Instructions
- Preheat oven to 450 degrees.
- Spread the cauliflower in an even layer on a large sheet pan. Drizzle with olive oil and lemon juice. Sprinkle with za'atar seasoning and salt and pepper, to taste. Toss together until well combined.
- Roast for about 20 minutes, or until golden brown and just tender. Flip halfway through cooking time.
- Transfer the cauliflower to a serving bowl or platter. Sprinkle with lemon zest, pomegranates, pistachios, mint, dill, and additional za'atar seasoning, if desired. Serve warm.
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Nutrition
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Who Dished It Up First: Adapted from Eitan Eats the World
