Easy Lebanese Roasted Cauliflower & Potato Bake

This Lebanese-style roasting pan dinner stars roasted cauliflower and potato seasoned with zaatar and lemon and topped with a creamy tahini dressing.

Easy Lebanese Roasted Cauliflower & Potato Bake

I'm channelling Yotam Ottolenghi with this heavenly roasting pan dinner.

Cauliflower and potatoes are teamed with falafel and chickpeas and flavoured with a lemony zaatar marinade with a bit of warmth from spices.

Serve this easy Lebanese-style sheet pan dinner on a bed of creamy hummus topped with a delicious tahini dressing and fresh herbs.

It's one of those dishes, when you take a bite you moan like Meg Ryan in When Harry Met Sally. 

Haven't heard of that scene? Google it!

You'll know exactly what I mean.

If you're a cauliflower lover, you'll adore this Middle Eastern dish and if you're not sure about cauliflower, this recipe could win you over.

It really is one of the tastiest plant-based meals I've made lately.

I'll be adding it to my next few meal plans. 

Roasted Veggies

We all love roast potatoes and we know when you roast vegetables in a hot oven they take on the most wonderful intense flavour.

However, roasting cauliflower florets really takes it to a whole new level of deliciousness.

If you haven't roasted cauliflower, you really need to try it. 

The roasting process gives it such a wonderful flavour.

It's just gorgeous.

After you have tried this crispy cauliflower bake, try my air fryer cheesy cauliflower 'steaks' or creamy roast cauliflower and chickpea pasta, both delicious but easy vegan recipes.

Love Ottolenghi? Try this Ottolenghi Mushroom 'Steaks' with Butterbean Mash.

Roast Potatoes

The other star of this sheet pan dinner is roasted potatoes.

Now you could pre-boil some potatoes before adding them to this savoury bake, but I decided to use frozen potato wedges.

They cook at the same time as the veg, falafel and chickpeas, so they are a good choice for this cauliflower potato recipe.

Crispy on the outside and fluffy inside.

Mmmm!

Why You Will Love This Oven-Baked Cauliflower & Potato Bake

This is one of the tastiest dishes you will try and so easy to make. Good food doesn't have to be difficult to make.

Here are some reasons why you will love it.

• Easy to make - everything is cooked in one dish
• Healthy dinner - it's full of veg and pulses
• Tastes amazing - you are going to love this so much
• Hearty - it's filling too
• Comforting - total comfort food
• High in protein - thanks to the chickpeas, falafel and hummus
• Something a bit different - layers of flavour from the bed of creamy hummus, the next layer of roasted veg and pulses and finished with a creamy tahini dressing and fresh herbs

I love easy sheet pan meals like this. If you do too, I really hope you try this luxurious Middle Eastern dish.

Also, try this Middle Eastern Harissa Roasted Carrot & Falafel Bake.

What You Need To Make Lebanese Roast Cauliflower & Potatoes

Here are the simple ingredients you need to make this healthy Middle Eastern vegetable bake.

Ingredients

1. Cauliflower - a large head of cauliflower
2. Potato wedges - frozen potato wedges work well in this dish
3. Falafel - ready-made falafel or shop-bought falafel, if you want to make your own try this air fryer falafel or white bean falafel
4. Chickpeas - tinned chickpeas are fine (drained well and patted dry)
5. Cherry tomatoes - for a pop of sweet flavour and colour
6. Zataar - a traditional Middle Eastern herb mix
7. Cumin - for warmth
8. Chilli flakes - or red pepper flakes, just enough for warmth, but feel free to add more
9. Lemon zest - for a zing of flavour
10. Olive oil
11. Salt & black pepper

To serve

1. Hummus -  Shop-bought or try my easy homemade hummus recipe
2. Tahini dressing - the most delicious creamy tahini drizzle
3. Fresh herbs - fresh parsley or coriander to add when serving

For the full recipe, method and nutritional information, scroll down to the bottom of this page.

What Is Zaatar?

Zaatar (za'atar or za'atar akdar) is both a herb and a traditional Middle Eastern Spice blend.

The blend is probably better known and more used than the herb.

  

It's a mixture of thyme, sesame seeds, sumac and salt. 

Sometimes it also contains oregano and lemon zest.

It's used in cooking, but as a condiment too and is often sprinkled over breakfasts in the Middle East, but also sprinkled on flatbreads, over salads, in salad dressing and even over pizza.

Variations

Here are a few tweaks you can make to this cauliflower bake.

• Red pepper - would be a good addition to this bake
• Beetroot - beets would work well too
• Chilli powder - for more heat
• Pomegranate seeds - scattered across it to serve
• Lemon wedges - to serve

Tips for the best roast cauliflower

Here are a few tips for the best roasted cauliflower.

1. Make sure your oven is preheated and use one of the top shelves.
2. Cut the cauliflower into the same size small florets (bite-size pieces), a similar size if you can. Smaller pieces will be crisper.
3. After you have washed them, dry them well with a clean tea towel.
4. Toss well in oil and herbs or spices. You can do this in a large mixing bowl and pour them into an oven tray or mix it with clean hands in the tray.
5. Line your roasting pan, sheet pan or any large baking dish with baking paper for easy clean up.
6. Make sure you spread the cauliflower in a single layer if there isn't space around it or it is heaped up it will steam rather than roast.
7. Keep an eye on it, so it doesn't burn. You do want it charred at the edges but not burnt.

If you want to try another tasty cauliflower recipe, try my cauliflower soup with white beans. It's a really hearty and warming soup.

How to serve Lebanese Cauliflower and Potatoes

I serve this delicious roast veg bake while it's warm as a main dish, on a bed of creamy, garlicky hummus and topped with a drizzle of the most fabulous creamy tahini dressing (that I add to salads and wraps too).

It's one of the most delicious recipes.

The final dish would be good with some toasted pitta or other flatbread on the side if you wanted to bulk the meal up a bit.

My quick air fryer garlic bread would be rather nice served with this too.

Here are a few more serving ideas.

• Rice - with rice and mango chutney (I know double carbs, but life is too short to worry about things like that, just enjoy your food)
• Couscous - a more traditional way to serve this roast veg dish
• Quinoa  - for a nuttier finish than couscous
• Tacos - serve in tacos with salsa and vegan sour cream

I'm sure you will have some ideas too.

How long will it keep?

Once cool, store this roast veg bake in an airtight container in the fridge for 3-4 days.

Use the leftovers cold or reheat in the oven or in an air fryer.

Can you freeze cauliflower potato bake?

Roast veg doesn't really freeze well, as the veg goes a bit stodgy when defrosted and reheated.

It's definitely not crisp and gorgeous like it is when it's first roasted.

I really wouldn't recommend freezing it.

Leftover cauliflower and potato bake

If you have leftover cauliflower, potato & falafel bake, it's great for lunches.

You can serve leftovers hot or cold.

• In a wrap with hummus, salad leaves and finished with mango chutney, it's a great way to serve it
• For something extra special top a pizza with it
• On couscous, served warm or cold
• Hot with cold whipped feta cheese (vegan of course)

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How to make Easy Lebanese Roasted Cauliflower & Potato Bake

A step-by-step photo guide followed by a full printable recipe. 

Step 1

• Preheat your oven.
• Then add the washed and dried cauliflower florets to a large roasting pan or sheet pan (you may need more than one.
• Next, add the drained chickpeas and potato wedges.

Step 2

• Break your falafel in half and add them to the pan too.
• Then add the cherry tomatoes, before adding the spices, seasonings and lemon zest.
• Add the oil and mix well until everything is well-coated.
• Spread out in an even layer.

Step 3

• Bake until everything is well-cooked, golden and charred at the edges.
• Finish with fresh herbs.
• Serve on hummus and topped with a drizzle of creamy tahini dressing.
• Enjoy!

roast cauliflower, Middle Eastern recipe, Lebanese cauliflower, Ottolenghi, cauliflower recipe, cauliflower potato bake

dinner

Lebanese

Yield: 4

Author: Jacqueline Meldrum

Easy Lebanese Roasted Cauliflower & Potato Bake

This Lebanese-style roasting pan dinner stars roasted cauliflower and potato seasoned with zaatar and lemon and topped with a creamy tahini dressing.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 1 head of cauliflower (large)
• 750g (just over 1 ½ lbs) frozen potato wedges
• 200g (7 oz) falafel
• 240g (8 ½ oz) tinned chickpeas, (400g/14 oz tin drained), rinsed and dried
• 12 cherry tomatoes (or other small tomatoes)
• 1 tablespoon zaatar
• 1 teaspoon cumin
• 1 teaspoon chilli flakes (more if you like)
• zest of half a lemon
• 1 pinch salt and pepper
• 2 tablespoons olive oil

To serve

• 400g (14 oz) hummus, more if you like
• 3-4 tablespoons tahini dressing
• 1 handful fresh coriander (cilantro) or parsley

Instructions

1. Preheat your oven to 200c / 180c fan / 400f / gas mark 6.
2. Then add the washed and dried cauliflower florets to a large roasting pan or sheet pan (you may need more than one).
3. Next, add the drained chickpeas and potato wedges.
4. Break your falafel in half and add them to the pan too.
5. Then add the cherry tomatoes, before adding the spices, seasonings and lemon zest.
6. Add the oil, season with salt and pepper and mix well until everything is well-coated.
7. Spread out in an even layer.
8. Bake for 45-50 minutes until everything is well-cooked, golden and charred at the edges. Take the tray out and gently toss everything a couple of times during the cook time to make sure everything is well-roasted.
9. Once it's out the oven, top with fresh herbs.
10. Serve on a bed of hummus and finish it with a drizzle of creamy tahini dressing.
11. Enjoy!

Notes

• You can find the recipe for tahini dressing at theveganlunchbox.co.uk (search tahini)
• You can add more chilli flakes or chilli powder for heat.
• For a more substantial meal serve with pitta bread or flatbread.

Nutrition Facts

Calories

576.14

Fat (grams)

23.31 g

Sat. Fat (grams)

3.35 g

Carbs (grams)

81.53 g

Fiber (grams)

25.74 g

Net carbs

55.8 g

Sugar (grams)

13.69 g

Protein (grams)

24.96 g

Sodium (milligrams)

467.08 mg

Cholesterol (grams)

0 mg

https://www.tinnedtomatoes.com/2023/10/easy-lebanese-roasted-cauliflower.html