Za’atar roasted cauliflower & rice salad with chick peas & fennel

INGREDIENTS

1 head cauliflower, broken into small florets

1 tbsp zataar or other middle-eastern style spice blend 

1-2 tbsp EVOO

1 cup cooked & cooled brown basmati rice

1 fennel, finely chopped and fronds 

1 red onion, finely diced

1 tin chick peas (preferably organic), rinsed & drained

100g greek feta, crumbled

1 cup each of mint and dill, picked and chopped

3-4 pickled green chillis or guindilla peppers, finely sliced (optional but encouraged) 

1 cup tamari almonds, chopped 

Vinaigrette dressing:

1/3 cup EVOO 

1/3 cup white wine vinegar

Juice of one lemon

1 tsp honey

1 tsp dijon mustard

Pinch ground cumin

S&P

METHOD

Preheat oven to 190 degrees. Spread cauliflower out across a large baking sheet and drizzle over EVOO and Z’aatar/spices. Give it all a good massage with your hands so everything is evenly coated. Cook for about 30 minutes or until nicely browned and little bits are starting to char. Might need to give the tray a little shake for the florets to cook evenly.

While this is happening add all the other ingredients to a large salad bowl (always larger than what you think) and once the cauliflower is cooked and cooled a bit, add this in and toss well to combine.

Pop all the dressing ingredients in a jar and shake to emulsify. Taste and adjust seasoning as necessary. Apply dressing and enjoy as a side or on its own as a full, balanced vegetarian meal.

Buon appetito 🍋