Za’atar-Roasted Cauliflower Vegan Nourish Bowls
with Hummus, Walnuts & Red Kale Tabbouleh
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Take a vega-tion! Give animal products a break and opt instead for bowls of plant-based plenty. Using a Middle Eastern palate, you’ll build layers of flavours thanks to power players like smooth hummus spread, our apple-tahini vinaigrette and a good dose of herbs, spices and aromatics from za’atar. Drop roasted cauliflower into the mix, along with matchstick beets and pan-toasted walnuts, and set them over a tabbouleh-style red kale and bulgur salad.
We will send you:
- 150g Matchstick beets
- 300g Cauliflower florets
- 1 Bunch of red kale
- 60g Hummus
- 60ml Apple-tahini vinaigrette
- 25g Chopped walnuts
- 80g Bulgur
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sesame, Soy, Walnuts, Wheat
You will need:
Small pan
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
3 g
Sodium
860 mg
Total Carb
76 g
Sugars
15 g
Protein
27 g
Fibre
18 g
Preparation
Roast the cauliflower
Preheat the oven to 450°F. On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ⅔ of the za’atar and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Toast the walnuts
Meanwhile, heat a small, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl.
Make the kale tabbouleh
Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, combine the kale, a drizzle of oil, the remaining za’atar and S&P. Massage the kale, 1 to 2 min., until softened. Add the bulgur and ⅔ of the vinaigrette; toss well.
Plate your dish
Divide the kale tabbouleh between your bowls. Top, side by side, with the cauliflower, beets and hummus. Drizzle with the remaining vinaigrette. Garnish with the walnuts. Bon appétit!
