Using Cauliflower and Beets

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If you’re looking for a little inspiration for your cold weather veggies, this dish is a perfect way to use fresh garden goodies.

Za’atar is a Middle Eastern blend of dried herbs (such as thyme, oregano, marjaram and sumac), sesame seeds and salt. It is commonly eaten along with breads dipped in olive oil in Arab and Israeli cuisine; I really like it with roasted meats and vegetables.

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In this simple recipe, cauliflower and beets are drizzled with olive oil, then sprinkled with za’atar. When finished with a squeeze of lemon, this is a delicious and healthy side dish.

Recipe for Roasted Cauliflower and Beets with Za’atar


  • 1 bunch of organic caulifower, trimmed and cut into florets
  • 3-4 large beets, peeled and cut into uniform-sized chunks
  • 2-3 Tbsp. olive oil
  • 2-3 Tbsp. za’atar
  • fresh lemon- for garnish


  1. Arrange cauliflower florets and beet chunks in a rimmed baking sheet and drizzle with olive oil. Sprinkle on the za’atar.
  2. Roast in a preheated 400 degree F. oven for 30-40 minutes, until the edges of the cauliflower are starting to brown and the beets are very tender. Squeeze lemon juice over the roasted vegetables and add a little more za’atar before serving, if desired.
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–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.

Photo Credits: Winnie Abramson

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