Ingredients per serving


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

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.



  1. 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.
  2. 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.
  3. 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.
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