Cauliflower with Ellie's Organic Za'atar
.Set oven to 425
.Wash and rinse Cauliflower
.Cut greens off of cauliflower
.place in a round cake pan
.drizzle extra virgin olive oil and rub
.sprinkle himalayan salt and pepper
.roast for 20 min floret side down
.flip for another 20 min
.remove and sprinkle Ellie's za'atar
.delicious alone or dipped in moussa's hummus, recipe below
Ellie's 100% Organic Za'atar Paste:
ingredients: Za'atar, Olive Oil
Za'atar: Olive Oil Ratio
1 heaping Tablespoon Za'atar to 1 level Tablespoon Organic Olive Oil.
Mix and drizzle, dip and/or bake on bread.
El’s Roasted Za'atar Potatoes
Ellias had been making these potatoes for years! They are so delicious for breakfast the following day!
4 medium/large russet potatoes
1/4 cup organic extra virgin olive oil
2-4 tbsp Ellie’s Organic Za’atar (depending on how strong a Za’atar taste you want. I want more!)
1/2 tsp salt
1/4 tsp black pepper
3-6 cloves garlic, finely minced
1/4 cup fresh chopped parsley
1/4 cup freshly chopped rosemary or 2 t. dried rosemary.
If you are a saucy person, try this Lebné dipping sauce. (Be curious about Lebné! It is a staple in the Lebanese diet and is a probiotic similar to yoghurt.)
Lebné Dipping Sauce
4 oz. Lebné or Plain Greek yoghurt
3 tbsp organic extra virgin olive oil
Salt and pepper
Mint leaves on the side
1. Preheat oven to 425 F. Cut potatoes into 1 inch cubes.
Add to a large bowl, and toss with olive oil, za’atar, salt, and pepper.
Spread potatoes evenly onto a nonstick baking sheet or line with parchment paper.
Place potatoes in a single layer so they bake evenly and get crisp.
Bake for 30 minutes, then flip them over with a spatula.
Cook another 15 minutes until potatoes are golden and crispy.
Serve with protein of your choice.