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Israeli Cauliflower


Although it’s riced counterpart has taken the spotlight lately, we can’t forget about the intact whole head of cauliflower. With this flavor combination, it will be the star of your next meal! Cauliflower may be less colorful than other veggies, but it’s still a great source of Vitamin C (meets 77% of your daily needs), fiber, and Vitamin K. It’s also a good source of folate and B6. It’s great for digestion, brain, heart, and bone health and can help detox the body. Let me know what you think of this one!

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 head of cauliflower
  • Juice of 1 lemon
  • 1 large garlic clove crushed
  • 1 tablespoon of za’tar
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • Drizzle of tahini

Instructions

  1. Trim the cauliflower of leaves. Boil the whole head of cauliflower in boiling water for ten minutes.
  2. Preheat the oven to 400° F. In a large bowl, mix together salt, pepper, garlic, lemon, olive oil and za’tar.
  3. Rub the cauliflower with the olive oil mixture. Place in oven for for 45-50 minutes until browned.
  4. Sprinkle salt and pepper to taste. I like to squeeze some extra lemon juice on top. Drizzle with tahini and serve!
  • Author: Robin Barrie

Find it online: https://robinbarrie.com/recipes-by-robin/israeli-cauliflower/