Za’atar-Spiced Cauliflower Pasta

Developed by Kristen Race, M.S., R.D., L.D.


  • 1 small head cauliflower
  • Olive oil
  • 2 teaspoons za’atar seasoning (found at most supermarkets or specialty stores)
  • 1/2 teaspoon sea salt
  • 16 ounces rotini pasta
  • 1 cup arugula
  • 1 garlic clove
  • 1/4 cup fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 2 tablespoons plain tahini
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1/2 cup small, pitted black olives (similar to kalamata, not canned)


Preheat oven to 400º F. Chop cauliflower and place on a parchment paper-lined baking sheet. Drizzle the cauliflower with olive oil and sprinkle za’atar seasoning and sea salt. Toss to coat. Bake for approximately 20 to 25 minutes until tender and golden.

While the cauliflower is baking, cook pasta according to package instructions. It should be almost al dente. Drain the pasta and place into a large bowl. Toss the arugula with the warm pasta to wilt it slightly.

For the lemon-tahini sauce, pulse the garlic clove in a food processor until finely chopped. Add in the lemon juice, nutritional yeast, sea salt, tahini, olive oil and water to the food processor. Process until smooth.

Pour the tahini sauce mixture over the pasta and arugula.

Once the cauliflower is cooled, add it to the pasta, arugula, and tahini sauce mixture.

Toss in the olives and mix everything together. Serve immediately. This mixture is best served slightly warm or at room temperature to maintain the creaminess of the tahini sauce. Enjoy!

Yield: 6 servings

Nutrition information

Calories: 390
Fat: 11 g
Total carbohydrate: 61 g
Fiber: 4 g
Sodium: 450 mg
Protein: 12 g
Vitamin C: 50%
Iron: 20%