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Vegetable Bowls With Roasted Cauliflower, Chickpeas and Za’atar

Vegetable Bowls With Roasted Cauliflower, Chickpeas and Za’atar 4.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Oct 28, 2021

This vegetable bowl is a nourishing feast of color and texture, with tender, caramelized roasted cauliflower, crisp romaine lettuce, fresh tomatoes, chickpeas and mozzarella all tossed in za’atar-spiked, lemon-olive oil dressing. It’s worth cooking the cauliflower to make this dish, but it’s also a great way to use roasted cauliflower (or any roasted vegetable) leftover from a previous meal. Omit the cheese to make the dish vegan.

Za’atar blends vary widely in sodium content and the amount is not always clearly listed. Try to find a brand with no added salt, or with a low-sodium content where salt is one of the last ingredients on the ingredient list.

Active time: 20 mins; Total time: 50 mins

Storage Notes: The roasted cauliflower can be refrigerated for up to 4 days

Where to Buy: Za'atar can be found at Middle Eastern markets, spice shops or online.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 10 cups total

Ingredients
  • 5 cups (about 1 pound) 1-inch wide cauliflower florets
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon table or fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon plus 1 teaspoon za’atar (see headnote), or 1 teaspoon each dried oregano, dried thyme, toasted sesame seeds and finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 4 cups shredded romaine lettuce
  • One (15-ounce) can chickpeas, drained and rinsed
  • 4 ounces fresh mozzarella, small pearl-size or a larger ball cut into 3/4-inch pieces
  • 1 cup grape tomatoes, halved
  • 1/2 cup lightly packed fresh parsley leaves

Directions

Position a rack in the middle of the oven and preheat to 400 degrees.

Place the cauliflower on a large, rimmed baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each salt and pepper, then toss to coat it evenly. Roast for about 30 minutes, or until the cauliflower is tender and browned in spots, tossing it once or twice as it cooks. Let cool slightly or transfer to a lidded container and refrigerate until needed (let sit at room temperature for 20 minutes before using).

In a small bowl, whisk together the remaining 3 tablespoons of oil, the za’atar and lemon juice. Season to taste with salt and pepper.

In a large bowl, toss the cauliflower with the lettuce, chickpeas, mozzarella, tomatoes, parsley and the dressing. Divide among 4 bowls and serve.

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Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving (2 1/2 cups): 326


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 5g 25%

Cholesterol: 18mg 6%

Sodium: 473mg 20%

Total Carbohydrates: 25g 8%

Dietary Fiber: 8g 32%

Sugar: 7g

Protein: 15g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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