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Zaatar Roasted Cauliflower and Chickpeas

Name: Zaatar Roasted Cauliflower and Chickpeas with Hummus and Pitta
Cook time: 30 min
Ingredients: 400.00 Grams of Cauliflower; 260.00 Grams of Chickpeas; 1.00 Tsp of Salt; 15.00 Grams of Zaatar; 1.00 Tbsp of Vegetable oil; 20.00 Grams of Pine nuts; 1.00 Pieces of Cucumber; 2.00 Pieces of Pitta bread; 200.00 Grams of Hummus; 1.00 Pieces of Pomegranate; 15.00 Grams of Fresh dill; 15.00 Grams of Fresh parsley

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

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

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Ingredients

Number of People:

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

1 Prep roast

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

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.

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.

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.

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.

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.