Let's do a recipe today! Something familiar with a bit of a twist: Sweet and salty roasted cauliflower.
1 medium head cauliflower, cut into bite-sized florets (Tip: I used a purple cauliflower for kicks. Mulitcoloured heads are now becoming the norm at supermarkets. Fun for the whole family.)
1 Tbsp olive oil
salt and pepper to taste
about 1 tsp za'atar (optional, but it kind of makes it. Available in the spice aisle or at Middle Eastern groceries)
about 1 tsp runny honey
2 Tbsp pinenuts, toasted
Preheat oven to 400 degrees F.
Toss prepped cauliflower in olive oil, season with salt and pepper and za’atar, and lay out evenly on a foil-lined cookie sheet. Roast in preheated oven until slightly browned; about 25 minutes.
When cauliflower is done, drizzle with honey and sprinkle with toasted pinenuts.
Hummus is a no-brainer.
Some homemade labna would be good too.
And if it were summer I’d definitely make this. Soon, but not quite yet.