Friday, 17 July 2015

Za'atar Cauliflower, Sweet Potato Wedges with vegan Coriander 'Meatballs'

Za'atar Cauliflower, Sweet Potato Wedges with vegan Coriander 'Meatballs' drizzled with Lemon Tahini sauce and some light greens (not shown).   
This made for an interesting plate of food, although the sweet potatoes were a l little overcooked, as D ended up being on the phone longer than expected.  I served this meal with a light green salad, as you can see the vegetables had a light drizzling of lemon tahini sauce, but I was a little disappointed with it.  The flavours were spot on, it was just a little on the thin side and could have benefited from a little more tahini, but I had none as it was the bottom of the jar.  I will have a go at making it again.

I especially liked how the za'atar oil infused and got in between the cauliflower florets.  

Za'atar Cauliflower and Sweet Potato Wedged with Vegan Coriander Meatballs
Serves 4 with other edible bits on the plate too, like a green salad of sorts
Foir the Za'atar Cauliflower and Sweet Potato
4 tablespoons za'atar
Salt to taste
4 tablespoons olive oil
1 cauliflower, broken into florets
4 - 6 sweet potatoes, peeled and sliced into wedges
Preheat oven to gas mark 4/180oc.
In a bowl, mix together the za'atar, salt and olive oil.  First stir in the cauliflower, stir well to coat in the za'atar oil, then transfer with a slotted spoon to a baking tray.  Then stir in the sweet potato wedges into the same bowl with the za'atar oil and stir well to coat.  Transfer to another baking tray.
Put both trays into the oven and bake for 25 - 35 minutes or until soft and tender.
Serve immediately

For the Vegan Za'atar Kofta Meatball Bites
175g vegetarian Sausage mix
1 red pepper, core removed and sliced into itsy bitsy cubes
1/2 teaspoon red chilli flakes
1 teaspoon za'atar
60g fresh coriander, minced
In a large bowl, stir in Sausage mix, red pepper, spices and minced fresh coriander. Then carefully pour in 300ml cold water, stir well to combine and then let it sit for 30 minutes to thicken.  
After about 30 minutes, the sausage mix should be thick, with you hands scoop out around a large tablespoon and roll into small round balls, keep doing this until you have used up all the mock sausage meat, keeping in mind that this will be divided between 3 - 4 people. When done, heat a couple of tablespoons of olive oil in a large frying pan and pan fry them, ensuring all sides are golden and done.  Drain and set aside, feel free to put in the oven to stay warm if you wish.


  1. That sounds like a very tasty combination, would eat that dish any day.

    1. Thank you Veg Hog, it certainly was different. and I am so pleased you like it.

  2. This is perfect. I like Cauliflower with a little zing :)
    Thank you, Shaheen!
    Have a Beautiful Day!
    Peace :)

  3. They look flavoursome, but not sure what a trucker would say if he was served them at a transport-cafe...

    1. Thank you Al JR, I don't think this kind of dish would ever be served at a transport cafe :)

  4. it looks like an impressive plate of dinner - the sausage mix sounds a bit like a nut roast mix I used to buy from the Health food store in Edinburgh I remember just adding water and waiting for it thicken - so easy but goodness knows what was in it

    1. Thank you Johanna. Yeah, I know what you mean about the mock 'sausagemeat', but its mostly soy mince. D quite likes it, its for him that I make the 'meatballs'. I like the fact its pretty versatile.

  5. PERFECT Shaheen and I have bookmarked this to make for my vegan and veggies friends, and when I am on a meat free day too! LOVE it! Karen

  6. ooo Roasted cauliflower is the best! What an inventive way of using the sausage mix too!

    1. Thanks Amy, it made for a nice change - the sausage mix is very versatile. Making another recipe with it soon!


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