Za'atar Cauliflower Recipe

Prep and roast whole cauliflower

Preheat oven to 425°F (220°C). Remove outer leaves from the cauliflower and trim the stem so it sits flat but keep the head whole. Pat dry. In a small bowl combine 2 tbs olive oil, 1.5 tsp za'atar, 1 tsp kosher salt and 1/2 tsp black pepper. Brush or rub the mixture over the entire cauliflower, getting into crevices. Place the cauliflower on a rimmed baking sheet lined with parchment or in a small roasting pan. Roast on the middle rack for 35–45 minutes, turning the pan once after 20 minutes, until the exterior is deep golden brown in spots and a skewer inserted into the base meets little resistance (fork should slide in easily). If the top browns too quickly, tent with foil. Remove from oven and let rest 5 minutes. Squeeze the reserved lemon half over the cauliflower just before serving.

Sauté aromatics

While the cauliflower roasts, heat 1.5 tbs extra virgin olive oil in a large skillet over medium heat. Add the diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and spices

Add the minced garlic, 1/2 tsp smoked paprika and 1/4 tsp ground cumin to the pan. Cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Add beans and tomatoes

Add the drained and rinsed white beans and the halved cherry tomatoes. Pour in 1/4 cup stock (or water) and 1/2 tsp red wine vinegar. Stir to combine and reduce heat to medium-low.

Simmer and season

Let the mixture simmer, stirring occasionally, until tomatoes soften and some liquid reduces, about 4–6 minutes. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper, taste and adjust seasoning. Stir in 2 tbs chopped parsley just before removing from heat. Keep warm until ready to plate.

Combine 1/2 cup finely chopped flat-leaf parsley, 1/4 cup chopped cilantro (if using), 1 tbs chopped oregano, 1 minced garlic clove, 1 tsp red wine vinegar, 3 tbs extra virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp lemon zest in a small bowl. Stir thoroughly to combine. Taste and adjust acidity or salt if needed. Let sit at room temperature for at least 10 minutes to allow flavors to marry. (Can be made up to 4 hours ahead and stored covered in the refrigerator; bring to room temperature before serving.)

Plate the dish: Spoon a generous bed of the warm white bean & vegetable hash in the center of each plate. Place the roasted whole cauliflower on top or slightly off-center. Spoon 2–3 tbs chimichurri over and around the cauliflower (reserve some for the table). Drizzle 1 tsp olive oil over the cauliflower and scatter toasted pine nuts or almonds and microgreens or chopped parsley for brightness. Serve immediately, passing extra chimichurri and lemon wedges at the table.