It is a mix of aromatic herbs belonging to the Lamiaceae family such as marjoram, thyme and oregano. To this base, of Middle Eastern origin, other ingredients can be added. In the mixture I used there are sumac and sesame seeds, which  make the compound, already in itself particularly fragrant, more agre and bitter.

Put the sorghum in an already hot saucepan, add a tablespoon of extra virgin olive oil and mix to toast it. After 1 minute, cover with 8 cups of hot water, add a pinch of salt, turmeric powder and cover with a lid. Lower the heat and cook for 20 minutes.

Meanwhile, wash the cauliflower and separate the flowers from the stems. Divide the flowers into equal parts. Heat the oven to 200 ° C. Cover a baking sheet with baking paper, place the cabbage flowers on top, oil and sprinkle with za'atar. Bake for 10 minutes.

Cut the stems of the cauliflower with brunoise cut. Heat a pot, add a couple of tablespoons of olive oil and when it is hot, pour the stems. Brown them well. When they are lightly toasted, create a hole in the center and pour in the Tamari sauce. Stir well, let the liquid evaporate and turn off. Divide the vegetables into two parts and blend half with the help of a minipimer.

Combine the sorghum, the smoothed cauliflower and the cauliflower brunoise, adding the white miso and the yeast to a low flame. Mix well to blend the three ingredients. Remove the cabbage flowers from the oven and serve with the 'sorgotto' seal.