Za’atar Roasted Cauliflower with Dates and Almonds

Roasted cauliflower

This recipe has elements of sweet and savory, zesty and crunchy and goes well with any main dish or atop a bed of quinoa or other grain.

Roasted cauliflower
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Za'atar Roasted Cauliflower with Dates and Almonds

Course Side Dish
Keyword Palestinian Products


  • 1 head cauliflower cut into florets
  • 3 Tbsp. olive oil
  • 1 Tbsp. Za'atar
  • 1 tsp. garlic powder
  • 1/4 cup slivered almonds
  • 5 Equal Exchange Medjool Dates pitted and chopped
  • 2 tsp. fresh thyme
  • 1 Tbsp. parmesan cheese optional
  • Quinoa, freekah, maftoul, or other grain for serving


  1. Preheat the oven to 400 degrees. In a bowl, whisk together the olive oil, garlic powder, and za’atar spice. Place the cauliflower florets on a baking sheet and drizzle with the olive oil mixture. Sprinkle salt and pepper and toss to combine. Bake in the oven for 20–25 minutes or until golden brown, stirring halfway through.
  2. While the cauliflower is baking, heat a small pan on medium heat. Toast the almonds in a dry pan for 2 minutes, then add 1 tsp. olive oil, the chopped dates and thyme. Stir together for an additional minute. Once the cauliflower is done, top with the date mixture. Sprinkle with the parmesan cheese if desired.
  3. Serve warm on a bed of quinoa, freekah, maftoul, or other grain.

Recipe Notes

Recipe & photo courtesy of Blanche,


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