"We use za'atar at the restaurant occasionally, and in a dish with cauliflower and smoked egg yolk it's particularly good," says Greeno. "This is a more home-friendly version - make sure you get some crusty bread to mop up the oil-spice mix."
- 70 ml olive oil
- 150 gm Israeli couscous
- 1 small cauliflower, cut into 4 pieces through the stem
- 40 gm butter, coarsely chopped
- 2 tbsp za’atar
- 100 gm raw almonds
- 1Heat 1 tbsp oil in a saucepan over medium-high heat, add couscous and stir to toast and coat (1-2 minutes). Add 500ml water and a pinch of salt, bring to the boil, reduce heat to medium, cover and simmer until tender (8-10 minutes). Drain off any excess liquid and set aside.
- 2Meanwhile, heat remaining oil in a large frying pan over medium-high heat, add cauliflower and cook, turning occasionally, until golden brown (8-10 minutes). Add butter and za'atar, and cook, basting cauliflower with butter, until just tender (1-2 minutes). Add almonds and couscous, toss to combine, season to taste and serve.