Foil packets earn their place at camp because they’re light to pack, forgiving over coals, and easy to clean up when you’d rather be watching the fire than scrubbing a pot. This za’atar cauliflower is built for that kind of cooking—toss the florets with olive oil and seasoning ahead of time, seal them up, and stash the packet in the cooler until you’re ready to cook.
Once it hits the heat, the spices wake up fast and the lemon keeps the flavors sharp instead of heavy. The cauliflower steams and roasts at the same time, turning tender while picking up browned spots where it presses against the foil, so you get that campfire char without the hassle of balancing vegetables on a grate.
Finish it off with pine nuts and parsley right before serving for crunch and a fresh bite. Crack the packet open carefully, let the steam roll out, then toss everything right in the foil and slide it onto a plate—quick, practical, and no extra dishes to haul back to the wash station.
Foil Packet Za’atar Cauliflower with Toasted Pine Nuts
Equipment
- Heavy-duty foil
- Mixing bowl
- camp tongs
- Knife
Ingredients
- 1 medium head cauliflower cut into bite-size florets
- 2 tbsp olive oil
- 2 tbsp za’atar spice blend
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 lemon zested and juiced
- 2 tbsp pine nuts optional, for garnish
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- In a bowl, toss cauliflower florets with olive oil, za’atar, salt, pepper, lemon zest, and lemon juice until evenly coated.
- Lay out a large sheet of heavy-duty foil and pile seasoned cauliflower in the center. Fold up the sides and seal tightly to form a packet.
- Place the foil packet over medium campfire coals (not direct flame) and roast for 22–25 minutes, turning once halfway, until cauliflower is tender and golden at the edges.
- While cauliflower cooks, toast pine nuts in a dry skillet or pan over the fire for 2–3 minutes, shaking often, until golden and fragrant.
- Carefully open the packet, transfer cauliflower to a serving dish, and top with toasted pine nuts and fresh parsley.