Description
This Pasta Salad with Roasted Za’atar Cauliflower is great for a BBQ with friends and family – and thanks to an Air Fryer quick to prepare.
Ingredients
For the roasted cauliflower:
1/2 head of cauliflower (about 10 oz./300g), separated into florets
1 red onion, coarsely diced
2 tbsp. olive oil
1 tbsp. Za’atar*
1/2 tsp. chilli flakes*
salt, pepper
For the salad:
14 oz. (400g) colorful spiral pasta* (or similar), cooked
3.5 oz. (100g) green olives, pitted & halved
1/2 cucumber, diced
3.5 oz. (100g) shepherd’s cheese, crumbled
For the dressing:
4 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp. honey
1/2 tsp. chilli flakes*
1/2 tsp. onion powder*
1/2 tsp. garlic powder*
salt, pepper
Instructions
1. Clean the cauliflower and cut it into small florets. Peel the onion and chop it coarsely. Place both in a bowl, drizzle everything with olive oil, and season with Za’atar, chili flakes, some salt, and pepper. Place the veggies in the AirFryer basket and roast them at a temperature of 200°C (390°F) for about 14–15 minutes. Shake the veggies occasionally so everything cooks evenly.
2. While the veggies are roasting in the AirFryer, cook the pasta in plenty of salted water according to the package instructions until »al dente«. Halve the olives, dice the cucumber, and crumble the shepherd’s cheese. Set everything aside.
3. For the dressing, mix the olive oil, lemon juice, honey, chili flakes, onion powder, and garlic powder. Season to taste with salt and pepper.
4. Combine the roasted (and still warm) veggies, the pasta (also still warm), and the remaining ingredients in a salad bowl. Add the dressing and toss everything well. Let the salad sit for about 30 minutes before serving.
Notes
Alternatively, you can roast the cauliflower in the oven at 220°C (430°F) for about 20–22 minutes.
