Middle Eastern Cauliflower Bowls with Za’atar Beef & Zucchini

Middle Eastern Cauliflower Bowls

with Za’atar Beef & Zucchini

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

At the base of these colorful bowls is a rich, hearty bed of cauliflower—boiled and mashed with creamy tahini until delightfully soft, then topped with herby za’atar-spiced beef and zucchini and quick-pickled onions mixed with juicy fresh tomatoes.
9 green SmartPoints®
9 blue SmartPoints®
9 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com

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Dietary Information

WW Recommended Carb Conscious Plant-Forward 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel and roughly chop 2 cloves of garlic. Halve, peel, and small dice the onion. Medium dice the zucchini. Halve the tomatoes

Cook & mash the cauliflower:
2 Cook & mash the cauliflower:

Add the cauliflower florets and half the chopped garlic to the pot of boiling water. Cook, uncovered, 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the tahini; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Pickle the onion:
3 Pickle the onion:

Meanwhile, in a medium pan (nonstick, if you have one), combine the vinegar, honey (kneading the packet before opening), a big pinch of salt, and 2 tablespoons of water. Heat to boiling on high. Once boiling, carefully transfer to a medium heatproof bowl. Add half the diced onion and a pinch of the za’atar; stir to combine. Set aside to cool, stirring occasionally, at least 10 minutes. Rinse and wipe out the pan. 

Cook the beef & zucchini:
4 Cook the beef & zucchini:

Meanwhile, separate the beef; pat dry with paper towels. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and diced zucchini in an even layer. Season with salt, pepper, and the remaining za’atar. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic and remaining diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the zucchini is softened and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
5 Finish & serve your dish:

Add the halved tomatoes to the bowl of pickled onion; stir to combine. Taste, then season with salt and pepper if desired. Serve the mashed cauliflower topped with the cooked beef and zucchini and finished onion and tomatoes (including any liquid). Garnish with the almonds. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel and roughly chop 2 cloves of garlic. Halve, peel, and small dice the onion. Medium dice the zucchini. Halve the tomatoes

2 Cook & mash the cauliflower:

Add the cauliflower florets and half the chopped garlic to the pot of boiling water. Cook, uncovered, 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the tahini; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook & mash the cauliflower:
Pickle the onion:
3 Pickle the onion:

Meanwhile, in a medium pan (nonstick, if you have one), combine the vinegar, honey (kneading the packet before opening), a big pinch of salt, and 2 tablespoons of water. Heat to boiling on high. Once boiling, carefully transfer to a medium heatproof bowl. Add half the diced onion and a pinch of the za’atar; stir to combine. Set aside to cool, stirring occasionally, at least 10 minutes. Rinse and wipe out the pan. 

4 Cook the beef & zucchini:

Meanwhile, separate the beef; pat dry with paper towels. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and diced zucchini in an even layer. Season with salt, pepper, and the remaining za’atar. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic and remaining diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the zucchini is softened and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the beef & zucchini:
Finish & serve your dish:
5 Finish & serve your dish:

Add the halved tomatoes to the bowl of pickled onion; stir to combine. Taste, then season with salt and pepper if desired. Serve the mashed cauliflower topped with the cooked beef and zucchini and finished onion and tomatoes (including any liquid). Garnish with the almonds. Enjoy! 

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