Roasted Cauliflower with Afik Yogurt Stone, Za’atar and Olive Oil
Golden roasted cauliflower, olive oil and finely grated Afik. Project Wadi Attir’s yogurt stone adds a salty, tangy finish to the warm vegetables. Serve this simple dish as a side, or with salad and bread.
Serves: 4 as a side dish
Preparation: about 10 minutes
Roasting: 30 to 40 minutes
Diet: vegetarian, contains dairy
Ingredients
- 1 large cauliflower, cut into evenly sized florets
- 3 tablespoons olive oil
- 30 g Project Wadi Attir Afik yogurt stone, finely grated, plus a little extra to taste
- 1 teaspoon Project Wadi Attir za’atar spice blend
- Black pepper, to taste
- 1 tablespoon lemon juice, added to taste
- 2 tablespoons chopped parsley
Method
- Preheat the oven: Heat to 220°C (425°F), conventional setting, and line a baking tray with baking paper.
- Prepare the cauliflower: Wash the florets and dry thoroughly. Toss with the olive oil and black pepper.
- Roast: Spread in a single layer, leaving space between the florets. Roast for 30 to 40 minutes, turning after about 20 minutes, until tender with browned edges. Timing will vary with floret size and your oven.
- Add the Afik: Transfer to a serving plate and finely grate the yogurt stone over the hot cauliflower. Sprinkle with za’atar and parsley.
- Finish and serve: Add the lemon juice gradually and taste. For a stronger flavor, add a little more Afik. Serve immediately.
How to use yogurt stone in this recipe
Grate it directly over the finished dish, just as you would a hard cheese. There is no need to soak or dissolve it first. Afik is salty, and some za’atar blends also contain salt, so taste the finished dish before adding any salt.
You can also use this method with zucchini or pumpkin. Adjust the roasting time to suit the size of the pieces, and add the Afik after taking the vegetables out of the oven.
Shop Project Wadi Attir Afik yogurt stone (Hebrew product page)