Israeli Roasted Cauliflower

Israeli Roasted Cauliflower


Makes 12 servings PREP 15 minutes COOK 1 hour TOTAL 1 hour, 15 minutes


  • 2 heads cauliflower

  • 1 tablespoon Grape seed oil (preferably spray)

  • 1 jumbo can of chickpeas

  • 4 onions, sliced into rounds

  • 3 tablespoons zaatar spice

  • 1 1/2 teaspoons garlic powder

  • 1 teaspoon coriander seed spice

  • 2 tablespoons tahini goddess spicy tahini

  • A handful of fresh parsley, to garnish.


  1. Pre-heat the oven to 375 degrees.

  2. Clean and cut the cauliflower into little florets.

  3. Layer two baking trays with parchment paper and place the sliced onions on top.

  4. Place the cauliflower and chickpeas on top and spray with grape seed oil. Season with zaatar, garlic powder, and coriander seed spice. Mix to evenly coat each tray.

  5. Roast in the oven for about 1 hour, or until desired crispness.

  6. Plate the cauliflower, drizzle with tahini, and garnish with fresh parsley and serve.

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