This za’atar roast cauliflower dish is bursting with bold flavours and textures, and the lemony herby yogurt provides a cool and creamy balance to the dish. Enjoy!

Aisling Signature

Za’atar Roast Cauliflower with a Tahini Dressing, Pomegranate & Slow Cooked Onions with a Herby Lemon Yogurt Dressing

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Servings: 4 people


For the roasted cauliflower

  • 1 head cauliflower cut into small florets
  • 45 ml olive oil
  • 15 g za'atar
  • Salt and freshly ground black pepper

For the tahini and almond butter dressing

  • 60 g tahini
  • 60 g almond butter
  • 30 ml lemon juice
  • 30 ml water
  • Salt and freshly ground black pepper

For the slow cooked onions

  • 2 medium onions thinly sliced
  • 30 ml olive oil
  • Salt and freshly ground black pepper
  • For the lemony herby yogurt
  • 250 ml Greek yogurt
  • 15 g fresh mint leaves finely chopped
  • 15 g fresh parsley leaves finely chopped
  • 15 ml lemon juice
  • Salt and freshly ground black pepper

For serving

  • 60 g pomegranate seeds
  • Fresh mint and parsley leaves for garnish


  • Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking sheet with parchment paper.
  • In a bowl, toss the cauliflower florets with the olive oil, za'atar, and some salt and pepper. Spread them out in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until golden brown and tender.
  • While the cauliflower is roasting, prepare the dressing. In a small bowl, whisk together the tahini, almond butter, lemon juice, water, salt, and pepper until smooth.
  • To make the slow cooked onions, heat the olive oil in a large skillet over medium heat. Add the sliced onions and season with salt and pepper. Cook, stirring occasionally, for about 20-25 minutes, or until the onions are caramelized and soft.
  • To make the lemony herby yogurt, combine the Greek yogurt, mint, parsley, lemon juice, salt, and pepper in a bowl and stir to combine.
  • To assemble, spread the lemony herby yogurt on a large platter. Arrange the roasted cauliflower on top of the yogurt. Drizzle the tahini and almond butter dressing over the cauliflower. Scatter the slow cooked onions and pomegranate seeds over the top. Garnish with fresh mint and parsley leaves.