Za'atar Cauliflower and Lentils
• 1 head cauliflower • 1 clove garlic, minced • 1 tbsp olive oil • 2 tbsp Anthony’s Goods Premium Jordanian Za’atar • Salt and pepper, to taste • 1 cup cherry tomatoes, sliced • 2 Persian cucumbers, sliced • 1 cup green lentils • 2 cups water • Greek yogurt, for serving • More za’atar and olive oil, for topping
This appetizer is inspired by Middle Eastern cuisine. Tangy Greek yogurt, lentils, and roasted cauliflower come together to make a healthy vegetarian addition to the table. 1. Preheat the oven to 425F and line a baking sheet with parchment paper. 2. Cut the cauliflower into florets and toss with the olive oil, garlic and za’atar. Season with salt and pepper, to taste. Spread them on the baking sheet and roast for 20-25 minutes, until fork-tender. 3. Meanwhile, add the lentils and water to a pot and bring to a boil. Reduce to a simmer and cook until the water has been absorbed. Season with salt at the end. 4. When the cauliflower and lentil are cooked, spread greek yogurt on a plate and add the sliced cucumbers and tomatoes around the circumference. Add lentils and cauliflowers in the center. Sprinkle with more za’atar and drizzle with olive oil.