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Za’atar-Roasted Cauliflower & Tzatziki
over Fregola Sarda Pasta
35 MIN
2
Servings
From the Test Kitchen
To serve atop tender pearls of fregola sarda in this Mediterranean-style dish, we’re roasting cauliflower steaks in a coating of vibrant seasonings like thyme and oregano for warming flavor in every bite. A dollop of cooling tzatziki—a classic Greek cucumber and yogurt sauce—adds just a bit of welcome creaminess.
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NutritionPER SERVING
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Calories440 Cals (est.)
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fresh
ingredients
Title
- ⅔ cup Fregola Sarda Pasta
- 1 head Cauliflower Or Green Romanesco Cauliflower
- 4 oz Grape Or Cherry Tomatoes
- 1 oz Pitted Niçoise Olives
- 1 Shallot
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
- 1 Tbsp Rice Vinegar
-
0.7 oz Grana Padano Cheese
- 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the cauliflower or romanesco:
Place 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. Line a sheet pan with foil. Remove the leaves of the cauliflower or romanesco; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on the foil. 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.
2
Prepare the remaining ingredients:
While the cauliflower or romanesco 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. Combine in a bowl. Add the vinegar and a drizzle of olive oil to the tomato mixture. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the pasta:
While the cauliflower or romanesco 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.
4
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the marinated tomato 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 or romanesco and tzatziki. Enjoy!
1
Prepare & roast the cauliflower or romanesco:
Place 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. Line a sheet pan with foil. Remove the leaves of the cauliflower or romanesco; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on the foil. 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.
2
Prepare the remaining ingredients:
While the cauliflower or romanesco 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. Combine in a bowl. Add the vinegar and a drizzle of olive oil to the tomato mixture. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the pasta:
While the cauliflower or romanesco 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.
4
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the marinated tomato 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 or romanesco and tzatziki. Enjoy!
Tips from Home Chefs
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