- 18 ounces short cut pasta, cooked to package directions and drained
- 4 cups cauliflower florets
- 3 tablespoons olive oil
- 2 tablespoons zaatar spice blend, divided
- 2 tablespoons butter, divided
- 2 cloves garlic, minced
- 1/2 cup prepared hummus
- 1/4 cup tahini sauce
- 2 cups half and half
- 4 ounces fontina cheese, grated
- 4 ounces gruyere cheese, grated
- 1/2 cup panko bread crumbs
- fresh mint, optional, for serving
- Preheat the oven to 450F. Arrange the cauliflower on a baking sheet in one layer. Sprinkle with 1 tablespoon of the zaatar and drizzle with the olive oil. Roast the cauliflower for 15 minutes until tender and browned at the edges. Remove from the oven and set aside.
- In the same pot you used to boil the pasta, add 1 tablespoon of the butter and the minced garlic over medium-high heat. Let the butter melt and the garlic soften for 2 minutes, then add the hummus, tahini, half and half, and cheeses. Stir to melt and combine and taste; add salt and pepper to your preference. Toss the pasta with the sauce and taste again. Add more half and half if needed for the mixture to be slightly soupy.
- In a small dish, combine the last tablespoon of butter and zaatar with the panko. Use a fork to make a crumbly mixture.
- Pour the pasta mixture into a large baking dish. Top with all the cauliflower and the panko mixture. Bake the mac at 375F until hot and bubbly (20 minutes or so, longer if you made this in advance and are heating it up from the fridge) and browned on top. Serve hot, and enjoy!
- Note: My zaatar has salt in it. If yours doesn't, add salt to the cauliflower before roasting.
- Prep Time: 20
- Cook Time: 30
- Serving Size: 8