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Za’atar Cauliflower Bowls

Za’atar Cauliflower Bowls with Quinoa, Crispy Chickpeas, and Citrus-Tahini Dressing

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We’re obsessed with tangy, nutty za’atar, a Middle Eastern spice blend made with sesame seeds, sumac berries, and dried herbs. It adds complexity to the roasted cauliflower in these quinoa bowls. Tahini, another favorite Middle Eastern ingredient, binds the citrus and herb dressing that’s drizzled over top. No grain-veggie bowl would be complete without a little crunch, so we’re adding crispy chickpeas and a sprinkle of sunflower seeds. Light yet substantial, and packed with bold flavor, this is a dinner you won’t want to miss.  

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

  • Calories 880
  • Protein 28g
  • Total Carb 99g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cauliflower florets
    • 12 ounces
    • cauliflower florets
  • lemon
    • 1
    • lemon
  • navel orange
    • 1
    • navel orange
  • mint
    • 1/8 ounce
    • mint
  • parsley
    • 1/8 ounce
    • parsley
  • 15-ounce can chickpeas
    • 1
    • 15-ounce can chickpeas
  • za'atar spice blend
    • 1 tablespoon
    • za'atar spice blend
  • red quinoa
    • 2/3 cup
    • red quinoa
  • tahini
    • 1/4 cup
    • tahini
  • honey
    • 1 packet
    • honey
  • spring mix lettuce
    • 3 ounces
    • spring mix lettuce
  • avocado
    • 1
    • avocado
  • sunflower seeds
    • 1 1/2 tablespoon
    • sunflower seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 6" small pot with lid
  • blender (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Cut cauliflower into ½-inch florets, if needed. Halve lemon and orange. Pick mint and parsley leaves, discarding stems. Drain and rinse chickpeas, then pat dry with paper towel.

  2. Roast cauliflower and chickpeas

    Roast cauliflower and chickpeas

    On 1 half of baking sheet, toss cauliflower with za’atar, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, then arrange in a single layer. On other half, toss 1 cup chickpeas with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast until cauliflower is tender and chickpeas are crisp, 18-20 minutes.

  3. Cook quinoa

    Cook quinoa

    While cauliflower and chickpeas roast, in a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until ready to serve.

  4. Make dressing

    Make dressing

    While quinoa cooks, in a blender, combine tahini, ½ packet honey, juice of ½ lemon, juice of ½ orange, and half of herbs (save remaining honey and lemon for a cup of tea). Pulse until fully combined. Add ¼–⅓ cup warm water until dressing is smooth and pourable. Season with ¼ teaspoon salt and pepper as desired, then set aside until ready to serve.

  5. Season spring mix

    Season spring mix

    In a large bowl, whisk together juice of remaining orange and 1 tablespoon olive oil. Pat spring mix dry with paper towel, add to bowl with orange juice mixture, and toss to coat. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin, and thinly slice. 

  6. Plate cauliflower bowls

    Plate cauliflower bowls

    Divide quinoa between serving bowls. Top with spring mix, za'atar cauliflower, crispy chickpeas, and avocado. Drizzle over citrus-tahini dressing, and garnish with sunflower seeds and remaining herbs. Dig in!


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