After picking up a bottle of za’atar for my Lebanese green split pea soup the other week, I’ve been finding more ways to use it. These za’atar crusted cauliflower bowls represent the favorite of my efforts. Cauliflower is lightly battered, dipped in a mixture of za’atar and hemp or sunflower seeds, and roasted to perfection....
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After picking up a bottle of za’atar for my Lebanese green split pea soup the other week, I’ve been finding more ways to use it. These za’atar crusted cauliflower bowls represent the favorite of my efforts. Cauliflower is lightly battered, dipped in a mixture of za’atar and hemp or sunflower seeds, and roasted to perfection. I’ve then served it in satisfying veggie bowls with red pepper olive relish, baba ghanoush, and saffron rice.
The trick to getting that amazing hemp seed and za’atar crust on the cauliflower is to first dip the cauliflower in a slightly thickened non-dairy milk mixture. I used chickpea flour, but other flours will work. After shaking off the excess, you have just a slightly clingy coating on the florets that will take to the za’atar mixture like peanut butter to jelly.
I would not describe the final texture of the za’atar and seed crusted cauliflower after baking, as “crispy”. Similar to my sticky sesame cauliflower wings, the coating has a b...