Za'atar Mushroom and Cauliflower Stir-Fry

Name: Za'atar Mushroom and Cauliflower Stir-Fry
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 medium head (about 1½ lb) (680 g) cauliflower, cut into small ¾-inch (2 cm) florets, stems trimmed and thinly sliced; 12 oz (340 g) cremini mushrooms, wiped clean and sliced ¼ inch (6 mm) thick; 3 tablespoons (45 ml) olive oil, divided; 1 medium (150 g) red onion, halved and cut into ½-inch (1 cm) wedges; 4 cloves (12 g) garlic, thinly sliced; 3 tablespoons (20 g) za'atar; ¼ cup (60 ml) water; ¾ teaspoon (4 g) kosher salt, plus more to taste; 1 large lemon, zested (about 1 tablespoon), then juiced (about 3 tablespoons); black pepper, freshly ground, to taste; 1 tablespoon (9 g) toasted sesame seeds; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped

From the MyKitchenBank Kitchen

Golden-seared cauliflower and meaty cremini mushrooms are tossed with garlic, tangy za'atar and fresh lemon in a fast, fully vegan skillet dinner with a nutty sesame finish.

Prep: 15 min
Cook: 16 min
Total: 31 min
Makes: About 6 cups (4 servings)

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Ingredients

4 servings

1 medium head (about 1½ lb) (680 g) cauliflower, cut into small ¾-inch (2 cm) florets, stems trimmed and thinly sliced
12 oz (340 g) cremini mushrooms, wiped clean and sliced ¼ inch (6 mm) thick
3 tablespoons (45 ml) olive oil, divided
1 medium (150 g) red onion, halved and cut into ½-inch (1 cm) wedges
4 cloves (12 g) garlic, thinly sliced
3 tablespoons (20 g) za'atar
¼ cup (60 ml) water
¾ teaspoon (4 g) kosher salt, plus more to taste
1 large lemon, zested (about 1 tablespoon), then juiced (about 3 tablespoons)
black pepper, freshly ground, to taste
1 tablespoon (9 g) toasted sesame seeds
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped

Equipment (5)

12-inch (30 cm) large skillet or wok
Wooden spoon or spatula
Chef's knife and cutting board
Microplane or fine grater for the lemon zest
Small bowl for the za'atar mixture

Steps

Before you start

Cut all vegetables before turning on the heat; the stir-fry moves fast.
Dry the mushrooms and cauliflower well after washing so they sear instead of steam.
Check your za'atar: blends vary in saltiness, so taste before adding extra salt at the end.
Use a 12-inch (30 cm) skillet or wok so the vegetables sit in a single layer.

1
Prep the vegetables
- Cut the cauliflower into small ¾-inch (2 cm) florets and thinly slice the stems.
- Wipe the mushrooms clean with a damp towel and slice ¼ inch (6 mm) thick.
- Cut the onion into wedges, slice the garlic, and zest then juice the lemon.
- Pat everything dry.
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Ready when: Florets are uniformly small so they cook at the same rate.
Tip: Don't soak the mushrooms in water; they absorb it and turn soggy.
2
Mix the seasoning
- In a small bowl, stir together the za'atar, lemon zest and salt.
- Set it next to the stove along with the lemon juice and water.
3
Sear the cauliflower
- Heat 1½ tablespoons olive oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the cauliflower in one layer.
- Cook, stirring only every 1 to 2 minutes, for 6 minutes.
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Ready when: Edges are deeply golden brown with some browned spots on most florets.
Tip: If the pan is crowded, sear in two batches for better browning.
4
Steam-soften the cauliflower
- Add the water and cover the pan right away.
- Cook 2 minutes, then uncover and let any remaining liquid evaporate, about 30 seconds.
- Move the cauliflower to a plate.
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Ready when: A floret tip pierces easily with a fork but still has a slight bite.
Tip: Stand back when adding the water, as it will spit.
5
Brown the mushrooms
- Add the remaining 1½ tablespoons oil to the empty pan.
- Add the mushrooms in one layer and leave untouched for 2 minutes, then stir and cook 3 to 4 minutes more.
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Ready when: Mushrooms have released their liquid, the pan is dry again, and the slices are golden brown.
Tip: Don't salt the mushrooms yet; salt draws out water and slows browning.
6
Soften the onion
- Add the onion wedges to the mushrooms and stir-fry for 2 minutes.
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Ready when: Onion edges are translucent and just starting to brown, still slightly crisp.
7
Add garlic and za'atar
- Reduce the heat to medium.
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Sprinkle in the za'atar mixture and stir for 30 seconds.
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Ready when: Garlic smells fragrant and is pale gold, not dark brown.
Tip: Burnt garlic turns bitter, so lower the heat if it colors quickly.
8
Combine and finish
- Return the cauliflower to the pan.
- Pour in the lemon juice and toss for 1 minute to coat and heat through.
- Taste and add salt and pepper as needed.
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Ready when: The pan is nearly dry and the vegetables look glossy and evenly coated with za'atar.
Tip: Za'atar blends differ in saltiness, so taste before adding more salt.
9
Garnish and serve
- Transfer to a platter.
- Top with the sesame seeds and parsley and serve hot.
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Tip: Serve with rice, quinoa, warm pita or hummus.

Good to know

Tips

Do not stir the cauliflower constantly; letting it sit on the hot pan is what creates the browned, nutty flavor.
Cook the cauliflower and mushrooms separately so each browns properly instead of steaming.
Add the lemon juice at the end; long cooking dulls its brightness.
For extra richness, drizzle with tahini thinned with a little water.

Make ahead

You can cut the cauliflower, mushrooms, onion and garlic up to 1 day ahead and refrigerate them in separate airtight containers. Mix the za'atar, zest and salt ahead too.

Storage & reheating

Room temperature: up to 2 hours. Fridge: up to 4 days in an airtight container. Freezer: not recommended, as the vegetables turn soft. Reheat in a skillet over medium heat for 3 to 4 minutes, adding a splash of water, or microwave in 30-second bursts.

Substitutions

cremini → white button or oyster mushrooms. Oyster mushrooms cook faster, so reduce the browning time by about 1 minute.
cauliflower → broccoli florets. Cook the same way; steam for just 1½ minutes.
za'atar → 2 tablespoons dried thyme, 1 tablespoon sesame seeds and 1 teaspoon ground sumac. Use as a homemade blend and keep the salt as listed.
lemon → 1 tablespoon sumac plus 1 tablespoon white wine vinegar. Gives a similar tang, though without the fresh zest aroma.