After picking up a bottle of za’atar for my Lebanese green split pea soup the other week, I’ve been finding more ways to use it. These za’atar crusted cauliflower bowls represent the favorite of my efforts. Cauliflower is lightly battered, dipped in a mixture of za’atar and hemp or sunflower seeds, and roasted to perfection. I’ve then served it in satisfying veggie bowls with red pepper olive relish, baba ghanoush, and saffron rice.
Don’t worry, the saffron is totally optional! I know that stuff is crazy expensive. If you were a reader of my blog about 5 years ago, you may remember my story about my former roommate accidentally dumping saffron into a recipe, thinking it was oregano. I actually STILL have that exact same bottle of saffron, even after SaffronGate. So I used it to make the golden yellow rice for these za’atar cauliflower bowls, but you can also use a pinch of turmeric for color – or just make regular rice however you like it.
And yes, I am sharing ANOTHER recipe served in a bowl. I’m such a broken record right now, but honestly I have no regrets. This is simply the best thing I’ve eaten in weeks and you really needed the recipe.
The trick to getting that amazing hemp seed and za’atar crust on the cauliflower is to first dip the cauliflower in a slightly thickened non-dairy milk mixture. I used chickpea flour, but other flours will work. After shaking off the excess, you have just a slightly clingy coating on the florets that will take to the za’atar mixture like peanut butter to jelly.
I would not describe the final texture of the za’atar and seed crusted cauliflower after baking, as “crispy”. Similar to my sticky sesame cauliflower wings, the coating has a bite to it but is also tender in a way. The really cool thing we realized about this recipe halfway through eating it is that the entire thing is oil-free, although I admittedly wasn’t trying for that specifically. The baba ghanoush (grilled eggplant dip, often served alongside hummus as a mezze) that I usually buy is made with tahini only – no added oil. So you will need to use an oil-free hummus or baba ghanoush if you avoid oils.
Originally I was going to make a cheery pomegranate salsa, but after not finding any fresh pomegranate at the second grocery store I tried, I called an audible and got some juicy kalamata olives. With a jar of roasted red peppers still in my fridge from making roasted pepper chickpea pasta, and some cilantro leftover from another cool recipe I’ll be sharing soon, this relish was meant to be. It’s as simple as chopping a few things and stirring them together, and can easily be done while the cauliflower and rice are cooking.
I hope you enjoy these nourishing vegan za’atar bowls, which are also naturally gluten-free, grain-free without the rice, no sugar added, and soy-free. They can truly be enjoyed by almost everyone! The leftovers are definitely getting us through our involuntary adult snow day and I hope that they make your week better too.
Za'atar Crusted Cauliflower Bowls with Saffron Rice and Roasted Red Pepper Relish
This is the Mediterranean-inspired bowl I wish that restaurants would make, instead of serving a super lame hummus sandwich. Crunchy hemp seed and za'atar crusted roasted cauliflower, smoky baba ghanoush (grilled eggplant dip), red pepper-kalamata relish, and savory saffron rice complete this delectable vegan and gluten-free bowl.
Ingredients
For the Mediterranean saffron rice:
For the hemp za'atar crusted cauliflower:
- 1 head cauliflower cut into bite-sized pieces
- 1/2 cup hemp seeds (or use finely-chopped sunflower seeds)
- 1 tbsp za'atar
- 1 tbsp nutritional yeast (optional)
- pinch salt
- 1/4 cup chickpea flour (or other flour)
- 3/4 cup plain, unsweetened non-dairy milk
For the roasted red pepper and kalamata olive relish:
- 1/4 cup chopped roasted red peppers
- 1/4 cup sliced or chopped kalamata olives
- 1/4 cup fresh cilantro chopped (or use parsley)
Additional ingredient for the za'atar cauliflower bowls:
- 1 cup baba ghanoush (or use hummus)
Instructions
For the Mediterranean saffron rice:
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(Alternately, instead of this step, if you have a rice cooker, add all of the rice ingredients to it, adjusting the quantity of broth if needed according to your rice cooker's specifications, and follow your rice cooker's instructions for cooking).
In a saucepan over medium heat, add the vegetable broth and saffron, and bring to a simmer. Add the basmati rice, olive oil if using, and salt, reduce the heat to medium-low, and bring to a simmer. Cover and cook for 40 minutes, or until the rice is tender. Remove from the heat, fluff the rice with a fork, cover it again, and let the rice stand until you are ready to serve the rest of the meal.
For the za'atar crusted cauliflower:
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Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
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In a small bowl, stir together the hemp or sunflower seeds, za'atar, nutritional yeast, and salt. In a second small bowl, add the chickpea flour and about a quarter of the non-dairy milk. Whisk together until evenly combined. Add half of the remaining milk and stir again until smooth. Stir in the rest of the milk. (This is so that the chickpea flour does not seize into lumps, which happens if you add all of the milk at once).
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One at a time, take a cauliflower floret, dip it into the milk mixture, and shake off the excess. Then, drop it into the second bowl with the za'atar mixture. Using your other hand, sprinkle more of the mixture onto the floret to coat it; and then transfer it to the baking sheet. Repeat with the rest of the cauliflower florets, spacing them an inch apart on the baking sheets.
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Once all of the cauliflower has been battered and coated, bake it for 15 minutes, and then rotate the trays. Continue baking for another 5-10 minutes, or until the cauliflower is tender and the batter and seed coating has firmed up.
For the roasted red pepper and kalamata olive relish:
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Mix together all of the ingredients and season to taste with salt and pepper if desired.
For the za'atar crusted cauliflower bowls:
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This recipe makes about 4 servings. For each bowl, serve a scant cup of rice, about one-quarter of the cauliflower, 1/4 cup of baba ghanoush, and about 2-3 tablespoons of relish, together in the bowl.
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Leftovers keep well for a few days and both the rice and cauliflower reheat well in the microwave.
Recipe Notes
SAFFRON: Saffron can be pricey; I get it. Substitute 1/3 tsp ground turmeric (for color only), or just leave it out for a delicious non-yellow rice.
OLIVES: It has come to my attention that some people do not like olives. If you can get your hands on fresh pomegranate arils, mixing those with cilantro, salt and pepper, and the roasted red peppers would make a great alternative chutney. You can also simply omit the olives and increase the peppers or use another vegetable of your choosing, such as fresh tomato. Just be sure to add some salt that will be lost from removing the olives.
GRAIN-FREE: Serve with quinoa instead of rice if you eat pseudograins; or a veggie-based rice (normally I'd recommend cauliflower rice but that seems a little redundant here) or bed of sauteed greens.
Yellow rice adapted from DedeMed.
Looking for a homemade hummus to serve with these za’atar cauliflower bowls? Here are a few suggestions from the site:
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Kara says
I made this minus the relish. It was really interesting and unique! Great in my lunches this week.