Za’atar Roasted Cauliflower
Adapted, liberally, from Cook This Now, by Melissa Clark

I hear a lot from people how they don’t like cauliflower. Then I ask them how they prepare it and they tell me they either boil or steam it. No wonder – I wouldn’t like cauliflower either if I had to eat it like that. Something amazing happens to cauliflower when it’s being roasted, and if you are a cauli skeptic, just try roasting it this way once – if you still hate it, I totally understand. But something tells me, you just might love it.

1 head (1 1/2 to 2 pounds) cauliflower
2 tablespoons za’atar
1/4 cup extra virgin olive oil
Kosher salt
1/4 cup whole or reduced fat Greek yogurt
2 tablespoons mango chutney, lime pickle or a mix of the two (available at your Indian grocer)
2 tablespoons chopped fresh cilantro
Pomegranate arils, optional

1. Preheat the oven to 426 degrees F; position the rack in the middle. Cut the cauliflower into bite sized florets. Free free to cut up the stems as well. In a large bowl, toss together the cauliflower, za’atar, olive oil, and salt. Transfer to a half-sheet baking pan (13×18-inches) and roast for 30 minutes, or until the cauliflower is browned and is fork-tender. Stir the cauliflower midway through the roasting process.
2. In a small bowl stir together the yogurt, chutney and/or pickle, and cilantro. Sprinkle with the pomegranate arils, if using. Serve with the roasted cauliflower, on the side.

Serves 2.