Foil Packet Za’atar Cauliflower with Toasted Pine Nuts
Tender cauliflower florets tossed with earthy za’atar, olive oil, and lemon, then roasted in a foil packet over campfire coals until perfectly caramelized. Finished with toasted pine nuts and parsley, this Middle Eastern-inspired side brings color and bold flavor to any camp meal.
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.
Notes
Foil packets are a camp cook’s best friend: minimal cleanup and maximal flavor. Prepare the foil packet at home for grab-and-go use. Roasting over coals ensures even cooking and caramelization. Toast pine nuts separately for crunch and nutty aroma.
Nutrition
Calories: 163kcal | Carbohydrates: 14.4g | Protein: 3g | Fat: 11.1g | Saturated Fat: 2.4g | Sodium: 352mg | Fiber: 1.4g | Sugar: 3.9g