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Warm za’atar-spiced cauliflower, red onion and rice salad

Published: 31 May 19
Updated: 18 Mar 24

Discover the power of za’atar in this spiced vegetarian salad, made with cauliflower, red onions and rice. It makes an easy midweek meal that’s bursting with goodness too.

See more of our vibrant healthy salad recipes here.

Easy
April 2019

Test kitchen approved

Serves 4
Hands-on time 10 min, oven time 35 min

Discover the power of za’atar in this spiced vegetarian salad, made with cauliflower, red onions and rice. It makes an easy midweek meal that’s bursting with goodness too.

See more of our vibrant healthy salad recipes here.

Vegetarian recipes

Nutrition: per serving

Calories: 333kcals
Fat: 7.1g (1.1g saturated)
Protein: 10g
Carbohydrates: 51.8g (21.5g sugars)
Fibre: 11g
Salt: 0.2g

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Ingredients

400g carrots, cut into chunks (or 400g prepared butternut squash)
1 large red onion, cut into wedges
1½ tbsp olive oil
2 tbsp za’atar spice mix (from most supermarkets and Ocado) – or use 1 tbsp Moroccan spice blend
1 cauliflower, separated into florets, small leaves reserved
2 x 250g packs microwaveable rice
1½ tbsp extra-virgin olive oil
2 tbsp pomegranate molasses
Large handful soft green herbs, chopped (we used parsley, mint and dill)
125g pomegranate seeds
Finely grated zest and juice 1 lemon
Natural yogurt to serve (optional)

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Method

Heat the oven to 200°C/180°C/gas 6. Put the carrots or squash and red onion in a roomy roasting tin and toss with the olive oil, salt and pepper and 1 tbsp of the za’atar. Roast for 10 minutes, then toss with the cauliflower florets and any small leaves and roast for a further 25 minutes until tender.
Heat the rice according to the pack instructions, then toss with the vegetables in the roasting tin. Season with salt and a grind of black pepper, then drizzle over the extra-virgin olive oil and pomegranate molasses. Scatter over the remaining 1 tbsp za’atar, chopped herbs, pomegranate seeds and lemon zest. Squeeze over the lemon juice and serve warm with yogurt on the side.