Ingredients
5 Tomatoes
Olive oil
1 1/3 cup watery tehina (diluted with water and lemon juice)
1 large cauliflower
1/2 cup olive oil
Zaatar from 3 stems - chopped
1/3 hot chile - chopped (to taste)
salt
pepper
Preparation
Slice tomatoes 4 cm thick - lay on parchment and season with salt and pepper. Drizzle with olive oil and bake in preheated oven - 180 degrees - for 25 min’s or till they slightly brown. Put aside. Separate cauliflower flowerets - mix in bowl with oil, zaatar, chile, S&P Lay on parchment on flat baking tray and bake in 200 degree oven for 15-20 minutes Spread roasted tomato slices in a single layer in a baking dish. Top with roasted cauliflower in a single layer. Spoon tehina on top and bake at 180 degrees for 10 min’s or till brown at edges.
