Middle Eastern Cauliflower Bowls

with Za’atar Beef & Zucchini

30 MIN

2 Servings

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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

470 Cals (est.)

View Full Nutrition

fresh

ingredients

8 oz Thinly Sliced Beef
2 cloves Garlic
1 Red Onion
1 Zucchini
4 oz Grape Tomatoes
1 head Cauliflower
2 Tbsps Rice Vinegar
2 Tbsps Tahini
2 Tbsps Sliced Roasted Almonds
1 Tbsp Honey
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!