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.
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.
