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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

  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 around the 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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