Roasted Za’atar Veggies with Tahini Chili Oil Dressing
3 Tbsp of olive oil, divided
1 head of cauliflower about (4-5 cups), chopped
2-3 small sweet potatoes (about 2 cups), cubed
1 can of chickpeas, rinsed
2 1/2 tsp za’atar
1/4 tsp cumin
1/2 tsp of chili powder
1/4 tsp of paprika
1/2 tsp of garlic powder
1/2 tsp of onion powder
1 1/2 tsp of salt, divided
Pepper to taste
1/2 cup of crumbled feta
Optional: top with cilantro or freshly chopped parsley
1/3 cup Soom Premium or Organic Tahini
1 1/2 Tbsp of lemon juice
1 tsp chili oil *
1/2 tsp salt
3 cloves of roasted garlic
pepper to taste
4 Tbsp water or more to thin
For the Roasted Veggies
For The Tahini Chili Oil Dressing
Preheat oven to 400. On a baking tray add sweet potatoes, cauliflower, and two peeled cloves of garlic (for the dressing) and drizzle with 2 tablespoons of olive oil.
In a small bowl, mix spices together and use half of the mixture to evenly coat the sweet potatoes and cauliflower.
Roast the garlic for about 20 minutes, turning halfway through to ensure even browning, then remove from the tray to cool. Cook the sweet potatoes and cauliflower for an additional 25 minutes, occasionally flipping the until they’re tender and evenly roasted.
While the sweet potatoes and cauliflower are roasting add the chickpeas to a separate baking tray and drizzle with olive oil and remaining spices.
Roast chickpeas for 25 minutes, tossing occasionally.
While the veggies are roasting, prepare the dressing. Add the cooled roasted garlic and remaining dressing ingredients to a blender or food processor and blend until well combined.
Once the veggies are done roasting, add them to a large bowl or plate and top with Tahini Chili Oil Dressing, feta, and cilantro or parsley.
* You can find chili oil at your local Asian grocery store, or in the international section in most grocery stores. You can also skim the oil off the top of your favorite jar of chili crisp!
Recipe + Photography: Tara Snyder