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In this Mediterranean-style dish, cauliflower steaks—roasted in a coating of vibrant seasonings like thyme and oregano—top tender pearls of fregola sarda for warming flavor in every bite.
Get CookingPlace an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Carefully turn to coat and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the cauliflower roasts, crumble the cheese. Roughly chop the olives. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Halve the tomatoes. Place in a bowl. Add the vinegar and a drizzle of olive oil to the bowl of prepared vegetables; season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
While the cauliflower continues to roast, add the pasta to the pot of boiling water. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil.
To the pot of cooked pasta, add the marinated tomato-olive mixture (including any liquid), and crumbled cheese. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the roasted cauliflower and tzatziki. Enjoy!
Tips from Home Chefs
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