Vegetable Bowls With Roasted Cauliflower, Chickpeas and Za’atar

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This rootlike vessel is simply a nourishing feast of colour and texture, with tender, caramelized roasted cauliflower, crisp romaine lettuce, caller tomatoes, chickpeas and mozzarella each tossed successful za’atar-spiked, lemon-olive lipid dressing. It’s worthy cooking the cauliflower to marque this dish, but it’s besides a large mode to usage roasted cauliflower (or immoderate roasted vegetable) leftover from a erstwhile meal. Omit the food to marque the crockery vegan.

Za’atar blends alteration wide successful sodium contented and the magnitude is not ever intelligibly listed. Try to find a marque with nary added salt, oregon with a low-sodium contented wherever brackish is 1 of the past ingredients connected the constituent list.

The roasted cauliflower tin beryllium refrigerated for up to 4 days

Za'atar tin beryllium recovered astatine Middle Eastern markets, spice shops oregon online.

From cookbook writer and registered nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes astir 10 cups total)

5 cups (about 1 pound) 1-inch wide cauliflower florets
4 tablespoons olive oil, divided
1/4 spoon array oregon good oversea salt, positive much to taste
1/4 spoon freshly crushed achromatic pepper, positive much to taste
1 tablespoonful positive 1 spoon za’atar (see headnote), oregon 1 spoon each dried oregano, dried thyme, toasted sesame seeds and finely grated citrus zest
1 tablespoonful caller citrus juice
4 cups shredded romaine lettuce
One (15-ounce) tin chickpeas, drained and rinsed
4 ounces caller mozzarella, tiny pearl-size oregon a larger shot chopped into 3/4-inch pieces
1 cupful grape tomatoes, halved
1/2 cupful lightly packed caller parsley leaves

Nutritional Facts

Per serving (2 1/2 cups)

Calories
326
Fat
20 g
Saturated Fat
5 g
Carbohydrates
25 g
Sodium
473 mg
Cholesterol
18 mg
Protein
15 g
Fiber
8 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

Published October 27, 2021

Updated March 17, 2026