Roasted Cauliflower and Za’atar Carrot Salad with Spiced Yoghurt

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I don’t care that the weather is getting colder and that raw and crunchy foods are becoming less desirable. I still want to eat salad. I love salad. I’m on a roll with eating salads, and I want it to continue. It makes me feel so good!

So, cold raw salads need to be turned on their head. They need to become warm salads that offer comfort. It’s time to start cranking the oven. And one of the best vegetables to roast in that oven is cauliflower.

Once you’ve cut your cauliflower into slices, sprinkle it with za’atar, and drizzle it with extra virgin olive oil before it goes in the oven to roast.

The hint of sumac – a sour berry – in the za ‘atar gives a subtle sweet tang, off set by thyme and sesame seeds, which are also essential ingredients to a good za’atar spice mix. It’s so simple I could cry.

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I’ve used one of those Spirelli vegetable cutters, the ones that curl and spiral vegetables into beautiful long strands, but don’t let this stop you if you don’t have one. Just cut the carrots into thin matchsticks instead.

Creamy dressings go well with roasted vegetables and a spiced yoghurt dressing couldn’t be easier. A few coriander seeds, a few cumin seeds roasted then pounded and sprinkled on the yoghurt; it’s top stuff!

This salad is for one. So boost up the amounts if you’re cooking for others. Not that cooking for others is always necessary; cook for your self this one time. Make this salad for one, and love it for all the right reasons.

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Roasted cauliflower and za’atar carrot salad 

Ingredients

2 cups of sliced cauliflower florets

Extra virgin olive oil

1 1/2 tsp za’atar spice mix (look in Middle Eastern stores for an authentic one)

1 medium carrot

1 tsp coriander seeds

1 tsp cumin seeds

3-4 tbsp yoghurt

Handful wild rocket leaves

Sea salt

Pre heat oven to 200C

Slice the cauliflower into 2cm thick slices, drizzle with extra virgin olive oil, za’atar and sea salt, rub lightly and roast for 25 minutes.

Meanwhile, peel the carrot and if using a spirelli cutter spiral the carrot into thick spirals, or use a knife to cut the carrots into thin matchsticks.

After the cauliflower has roasted for 25 minutes, add the carrot and mix lightly. Use a little more oil if the vegetables look dry and continue roasting for another 10 minutes. Set aside to cool slightly before tossing through the salad.

Place coriander seeds and cumin seeds in a small, dry fry pan, toast till seeds start to pop. Ground lightly in a mortar and pestle.

Place the washed rocket in a bowl, scatter with roasted cauliflower and carrot, dollop over the yoghurt and sprinkle it with the coriander seed mix to suit your tastes.

Eat whilst still warm.

10 Comments Add yours

  1. Yum! I have a week off soon to spend by myself at home chilling out. I’ve been thinking ahead about what to eat (priorities, priorities!). This salad sounds perfectly light and nourishing, which is exactly the vibe I’m looking for. Well timed Michelle! 😊

  2. Whisked Away says:

    Delicious, healthy and beautiful! It’s got the triple thread 🙂

  3. chef mimi says:

    I’m with you – I eat salads year round. There are always different seasonal ingredients from which to choose, so they’re neverthe same! Love this one – and I LOVE your photos!

  4. Tracy says:

    That looks wonderful

  5. Beautiful dish! Love all the spices you’ve used! Yum!!

  6. milkandbun says:

    Such a beauty on the plate, and I do love zaatar! 🙂

    1. Isn’t za’atar the best! Thanks Mila.

  7. This is beautiful – so colourful and healthy. I love roasted cauliflower and also love za’atar. I’m thinking a spirelli cutter is on my horizon.

    1. I’m not usually one for gadgets but the spirelli cutter is a fun and handy tool. You should get one. You’ll love it.

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