Zaatar Roasted Cauliflower and Chickpeas

with Hummus and Pitta

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Instructions

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1 Prep roast

Preheat the oven to 180°C/160°C fan. Chop the cauliflower into small florets. Drain, rinse and dry the chickpeas

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2 Roast

Add the cauliflower and chickpeas to a baking tray with a pinch of salt, the zaatar and a generous drizzle of oil. Toss until coated. Bake for 30 min. 

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3 Prep

Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Roughly chop the dill and parsley. Wash and chop the cucumber into crudités. 

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4 Warm pittas

After 30 min, make room on the baking tray and add the pitta pockets to one side. Sprinkle the pine nuts over the cauliflower and roast for 5 min further. 

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5 Tumble

After 5 min, remove the tray from the oven and the pitta pockets from the tray. Add the dill, parsley and  pomegranate to the tray and toss. 

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6 Serve

Divide the cauliflower, pitta pockets, hummus and cucumber among plates or serve family-style for everyone to help themselves. 

Tips for fussy eaters

Go easy on the fresh herbs!

Pro tip

Roast the cauliflower low and slow to bring out its natural sweetness.

We love this Levant-inspired supper for its rich mixture of fresh, creamy and nutty textures.

Cooking Time: 30 min

Cals 1069 · Prot 31 · Carbs 151 · Fat 40

Dairy-Free

Ingredients

Number of people

Cauliflower

Cauliflower 400 Grams
Chickpeas 240 Grams
Salt 1 Tsp
Zaatar 15 Grams
Vegetable oil 1 Tbsp
Pine nuts 20 Grams

Sides

Cucumber 1 Piece
Pitta bread 2 Pieces
Hummus 200 Grams

Salad

Pomegranate 1 Piece
Fresh dill 15 Grams
Fresh parsley 15 Grams

We love this Levant-inspired supper for its rich mixture of fresh, creamy and nutty textures.

Cooking Time: 30 min

Cals 1069 · Prot 31 · Carbs 151 · Fat 40

Dairy-Free

Instructions

photo

1 Prep roast

Preheat the oven to 180°C/160°C fan. Chop the cauliflower into small florets. Drain, rinse and dry the chickpeas

photo

2 Roast

Add the cauliflower and chickpeas to a baking tray with a pinch of salt, the zaatar and a generous drizzle of oil. Toss until coated. Bake for 30 min. 

photo

3 Prep

Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Roughly chop the dill and parsley. Wash and chop the cucumber into crudités. 

photo

4 Warm pittas

After 30 min, make room on the baking tray and add the pitta pockets to one side. Sprinkle the pine nuts over the cauliflower and roast for 5 min further. 

photo

5 Tumble

After 5 min, remove the tray from the oven and the pitta pockets from the tray. Add the dill, parsley and  pomegranate to the tray and toss. 

photo

6 Serve

Divide the cauliflower, pitta pockets, hummus and cucumber among plates or serve family-style for everyone to help themselves. 

Tips for fussy eaters

Go easy on the fresh herbs!

Pro tip

Roast the cauliflower low and slow to bring out its natural sweetness.

Ingredients

Number of people

Cauliflower

Cauliflower 400 Grams
Chickpeas 240 Grams
Salt 1 Tsp
Zaatar 15 Grams
Vegetable oil 1 Tbsp
Pine nuts 20 Grams

Sides

Cucumber 1 Piece
Pitta bread 2 Pieces
Hummus 200 Grams

Salad

Pomegranate 1 Piece
Fresh dill 15 Grams
Fresh parsley 15 Grams
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