A show stopping vegetarian friendly holiday centerpiece.

Most holidays around the world culminate in an elaborate shared meal with friends and family. This has been the case since prehistoric times when getting food with a successful hunt was not a given. The mere having of food meant there was something to celebrate.

At the heart of the meals is usually a centerpiece dish. Maybe it's a recipe handed down for generations or maybe it's just something that looks pretty. Either way, centerpieces all share the wow factor. If you're a vegan, that gravitas can be hard to emulate.

The humble cauliflower is the no brainer way to go. Roasted whole and presented on a platter of hummus, rice, and topped with za'atar pesto and pomegranate seeds--this cruciferous vegetable undergoes a Cinderella like transformation. And much of it can be semi-homemade for ease.

In a bowl, whisk together 6-8 oz of pesto sauce with a 1/4 C of olive oil and a tablespoon of za'atar spice. Za'atar is a signature middle eastern spice blend of sumac, herbs, and sesame seeds. It has an earthy and nutty flavor.

Clean a whole cauliflower (the bigger the better) by cutting off the bottom stem and leaves. Then pour the za'atar pesto on so it's liberally coated. First do the underside of the cauliflower maneuvering the pesto into the crevices along the stem; then over the top.

Place the cauliflower in a dutch oven or cover with foil and roast at 400 for 35 minutes. Remove the foil or lid and return it to the oven for an additional 15-20 minutes or until it is easily pierced with a fork and golden but without burning. Every oven is different.

On a platter, use a spoon to spread out hummus. Plain works well, but you can also use garlic or lemon flavored hummus for added punch. Top with a few heaping spoons of either brown or wild rice made according to package instructions.

Place the cauliflower in the center of the platter. Sprinkle the entire presentation with pomegranate seeds.

Shopping List:

Large cauliflower

1 jar pesto

Za'atar spice

Olive Oil

Hummus

Brown or wild rice

Pomegranate seeds