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Cauliflower Za’atar Bowl

Cauliflower Za’atar Bowl

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White rice is all well and nice, but this week we’ve transformed it to include all of the colours of the rainbow! This recipe is chock full of exciting colours, textures and flavours – it’s like a carnival on your plate! Herby, onion-infused lentil and rice salad would be a good accompaniment with anything or even by itself, but when it gets together with caramelised pieces of za’atar coated cauliflower, that’s when you’ve got a real party on your hands.

Tags:Egg FreeGluten freeHigh FiberLow SodiumNut FreeUnder 30 MinutesVeggieVeggie
Allergens:SesameMilk
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 portion

cauliflower

2 tsp

zaatar

(ContainsSesame)

⅔ cup

jasmine rice

½

red onion

1 clove

garlic

1 tin

lentils

1

carrot

2 tbs

currants

½ bunch

mint

½

lemon

½ block

goat cheese

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

1.5 cup

water

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)1860 kJ
Fat14.5 g
of which saturates4.8 g
Carbohydrate51.2 g
of which sugars20.3 g
Protein20.1 g
Sodium223 mg
Utensils
Utensils
Grater
Knife
Peeler
Sieve
Baking Paper
Baking Tray
Saucepan
Large Bowl
Pan
InstructionsPDF
Instructions
1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the cauliflower into florets. Finely slice the red onion and mint. Peel and crush the garlic, and peel and grate the carrot. Drain and rinse the lentils. Juice the lemon and crumble the chevre goat cheese.

2

Toss the cauliflower in the za’atar and half of the olive oil. Season generously with salt and pepper. Place on a lined oven tray in a single layer and cook for 25-30 minutes or until tender.

3

Meanwhile, place the Jasmine rice into a sieve and rinse it with water until the water becomes clear. Place the rice and water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until the rice is soft and water is absorbed.

4

Heat the remaining olive oil in a medium frying pan over a medium heat. Add the red onion and garlic and cook, stirring, for 3 minutes or until softened. Add the lentils and rice and cook, stirring, for about 2 minutes or until they dry out a little. Transfer to a large bowl. Stir through the carrot, currants, mint and lemon juice.

5

To serve, divide the salad between bowls. Top with the za'atar cauliflower and crumbled over the chevre goat cheese.