10/04/2026
For this week’s Sunday Table, the oven comes back on. A whole head of cauliflower roasted with za’atar until deeply browned, set over a spicy cilantro yogurt.
Whole Roasted Za’atar Cauliflower
For the Spicy Yogurt:
1 cup unsweetened non-dairy yogurt of choice
1 cup fresh cilantro
2 serrano chiles, seeds removed
1 garlic clove
Pinch of salt
For the Cilantro Oil:
½ cup fresh cilantro, stems included
½ cup neutral, high-heat oil
For the Roasted Cauliflower:
1 whole head cauliflower, leaves trimmed
4 tablespoons neutral, high-heat oil
1 tablespoon za’atar
Pinch of salt
Freshly ground black pepper
1. Make the cilantro oil: bring a small pot of water to a boil. Add ½ cup of cilantro, stems and all, and blanch for a few minutes, until softened. Transfer the cilantro to a bowl of ice water and let sit for 5 minutes to shock. Remove and squeeze out any excess water.
2. Add the cilantro and oil to a blender and blend until smooth. Strain through cheesecloth into a jar, pressing gently to extract as much oil as possible. Refrigerate until ready to use.
3. Preheat the oven to 475°F.
4. Bring a large pot of water to a boil. Add the whole cauliflower and boil for 5 minutes on each side, until slightly tender. Remove and drain well.
5. Transfer the cauliflower to a baking sheet and rub all over with the oil. Season generously with za’atar, salt, and freshly ground black pepper.
6. Roast for 25 minutes, or until deeply browned on top. Let cool slightly while you prepare the yogurt.
7. Make the spicy yogurt: add the yogurt, cilantro, serrano chiles, garlic, and a pinch of salt to a blender. Blend until completely smooth.
8. Spread the spicy yogurt onto a serving platter and place the roasted cauliflower on top. Finish with an extra sprinkle of za’atar and freshly ground black pepper, if desired.
Recipe by Madison Skye
