This vegetable bowl is a nourishing feast of coloration and texture, with tender, caramelized roasted cauliflower, crisp romaine lettuce, contemporary tomatoes, chickpeas and mozzarella all tossed in za’atar-spiked, lemon-olive oil dressing. It’s value cooking the cauliflower to make this dish, nevertheless it’s additionally an effective way to make use of roasted cauliflower (or any roasted vegetable) leftover from a earlier meal. Omit the cheese to make the dish vegan.
Za’atar blends range broadly in sodium content material and the quantity shouldn’t be at all times clearly listed. Attempt to discover a model with no added salt, or with a low-sodium content material the place salt is likely one of the final components on the ingredient listing.
Lively time: 20 minutes; Whole time: 50 minutes
Storage Notes: The roasted cauliflower will be refrigerated for as much as 4 days
The place to Purchase: Za’atar will be discovered at Center Jap markets, spice outlets or on-line.
Servings:
4
Examined dimension: 4 servings; makes about 10 cups whole
Elements
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5 cups (about 1 pound) 1-inch broad cauliflower florets
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4 tablespoons olive oil, divided
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1/4 teaspoon desk or high quality sea salt, plus extra to style
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1/4 teaspoon freshly floor black pepper, plus extra to style
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1 tablespoon plus 1 teaspoon za’atar (see headnote), or 1 teaspoon every dried oregano, dried thyme, toasted sesame seeds and finely grated lemon zest
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1 tablespoon contemporary lemon juice
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4 cups shredded romaine lettuce
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One (15-ounce) can chickpeas, drained and rinsed
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4 ounces contemporary mozzarella, small pearl-size or a bigger ball reduce into 3/4-inch items
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1 cup grape tomatoes, halved
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1/2 cup calmly packed contemporary parsley leaves
Instructions
Place a rack in the midst of the oven and preheat to 400 levels.
Place the cauliflower on a big, rimmed baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon every salt and pepper, then toss to coat it evenly. Roast for about half-hour, or till the cauliflower is tender and browned in spots, tossing it a couple of times because it cooks. Let cool barely or switch to a lidded container and refrigerate till wanted (let sit at room temperature for 20 minutes earlier than utilizing).
In a small bowl, whisk collectively the remaining 3 tablespoons of oil, the za’atar and lemon juice. Season to style with salt and pepper.
In a big bowl, toss the cauliflower with the lettuce, chickpeas, mozzarella, tomatoes, parsley and the dressing. Divide amongst 4 bowls and serve.
Recipe Supply
From cookbook writer and registered nutritionist Ellie Krieger.
Examined by Olga Massov.
Electronic mail inquiries to the Meals Part at meals@washpost.com.
