Roasted Cauliflower
This dish captures everything Israeli cuisine is about freshness, vegetables and bright flavors. Featuring roasted cauliflower, grilled figs and Hellmann’s Lemon Za’atar Vinaigrette Dressing.
Gluten-free
Ingredients per serving
Prepare the Cauliflower and Figs
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Cauliflower 1.0 head
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Salt 2.0 tsp
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Olive oil 0.25 cup
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Figs, fresh, halved 10.0 each
Prepare the Dressing
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Yogurt, plain 0.5 cup
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Arugula 1.0 cup
Preparation
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Prepare the Cauliflower and Figs
- Preheat the oven to 400ºF. Dress the cauliflower with olive oil and salt, and roast for about 1 hour, or until the core is tender.
- Coat the figs with salt and olive oil and place on a hot grill. Grill for 30 seconds or until nice grill marks have formed.
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Prepare the Dressing
- Whisk together yogurt and a ½ cup of Hellmann’s Lemon Za'atar.
- Remove the roasted cauliflower from the oven and toss with 2 tablespoons of Hellmann’s Lemon Za'atar.
- Toss arugula with 1 tablespoon of Hellmann’s Lemon Za'atar Dressing.
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To Serve
- Break up the cauliflower into chunks. Drag the finished dressing in a circle around the plate, place arugula on top of the dressing, and evenly divide the grilled figs on top of the cauliflower. Sprinkle Zaatar for garnish.
