Roasted Cauliflower

Name: Roasted Cauliflower
Yield: 4
Ingredients: 1.0head Cauliflower; 12.0g Salt; 65.0ml Olive oil; 10.0each Figs, fresh, halves; 125.0ml Yogurt, plain; 170.0ml Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L; 20.0g Arugula

This dish captures everything Israeli cuisine is about freshness, vegetables and bright flavors. Featuring roasted cauliflower, grilled figs and Hellmann’s Lemon Za’atar Vinaigrette Dressing.

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Prepare the Cauliflower and Figs

Cauliflower 1.0 head
Salt 12.0 g
Olive oil 65.0 ml
Figs, fresh, halves 10.0 each

Prepare the Dressing

Yogurt, plain 125.0 ml
Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L 170.0 ml
Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L
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Stewart Foodservice

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Flanagan

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Arugula 20.0 g

Side

Senior Living

Spring

Winter

Fall

Vegetarian

Full Service Restaurants

Summer

Commissary

Gluten free

Hellmann's®

Limited Service Restaurants

Delivery / Takeaway

Plant Forward

Vegetables

This dish captures everything Israeli cuisine is about freshness, vegetables and bright flavors. Featuring roasted cauliflower, grilled figs and Hellmann’s Lemon Za’atar Vinaigrette Dressing.

...

Preparation

Prepare the Cauliflower and Figs
- Preheat the oven to 200ºC. Dress the cauliflower with olive oil and salt, and roast for about 1 hour, or until the core is tender.
- Coat the figs with salt and olive oil and place on a hot grill. Grill for 30 seconds or until nice grill marks have formed.
Prepare the Dressing
- Whisk together yogurt and a 125 ml of Hellmann’s Lemon Za'atar.
- Remove the roasted cauliflower from the oven and toss with 30 ml of Hellmann’s Lemon Za'atar.
- Toss arugula with 15 ml of Hellmann’s Lemon Za'atar Dressing.
To Serve
- Break up the cauliflower into chunks. Drag the finished dressing in a circle aroundthe plate, place arugula on top of the dressing, and evenly divide the grilled figs on top of the cauliflower. Sprinkle Zaatar for garnish.