Roasted Zaa’atar Cauliflower Salad or Side
  • 5 ounces spring mix or arugula
  • ½ cup fresh parsley leaves
  • ½ - ¾ cup pomegranate seeds
  • ½ cup green olives, sliced
  • 2 tablespoons pistachios
  • 1 (24 ounce) bag frozen cauliflower
  • ½ teaspoon salt
  • 2 teaspoons za’atar spice
  • 1 tablespoon olive oil
Creamy Techina Dressing:
  • 2 tablespoons prepared techina
  • 1 tablespoon lemon juice
  • 2 tablespoons lite mayonnaise
  1. Preheat oven to 450F.
  2. Line and grease a baking sheet. Spray cauliflower with nonstick cooking spray (this will help the seasoning stick) and toss with salt, za’atar, and olive oil. Spread in an even layer and spray again (this way you’ll get great roasted cauliflower using minimal oil). Bake for 25 minutes.
  3. Meanwhile, whisk together dressing ingredients.
  4. If serving this as a side, spread 2 ounces spring mix greens sporadically over your platter. Top with cauliflower and sprinkle with olives, pomegranates, parsley, and pistachios. Drizzle with creamy techina dressing. If serving as a salad, simply toss it all together in a bowl. Enjoy.
Recipe by Between Carpools at