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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.

Roasted Cauliflower – recipe

Ingredients

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Prepare the Cauliflower and Figs

  • Cauliflower 1 head
  • Salt 2 tsp
  • Olive oil 0.25 cup
  • Figs, fresh, halved 10 each

Prepare the Dressing

Preparation

  1. 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.

  2. 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.

  3. 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.