Zaatar Roasted Cauliflower and Chickpeas

with Hummus and Pitta
We love this Levant-inspired supper for its rich mixture of fresh, creamy and nutty textures.
Cals 1035 · Prot 36 · Carbs 142 · Fat 38
Vegan
Try Hello Chef Now
30 min
photo
We love this Levant-inspired supper for its rich mixture of fresh, creamy and nutty textures.
Cals 1035 · Prot 36 · Carbs 142 · Fat 38
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Cauliflower
Cauliflower
400 Grams
Chickpeas
260 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

Tips for fussy eaters

Go easy on the fresh herbs!

Pro tip

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

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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 crudites. 
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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Spicy Chicken 65
with Stir-Fried Vegetables
Spicy Mongolian Beef
Stir Fry
Creamy Tomato Soup
with Tapenade Crostini
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy