Roasted Cauliflower Steaks with Moroccan-Style Chickpeas & Couscous

Roasted Cauliflower Steaks

with Moroccan-Style Chickpeas & Couscous

35 MIN
10 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To elevate a classic bed of fluffy couscous, we’re topping it with harissa-glazed chickpeas and carrots and hearty cauliflower steaks—roasted in a coating of vibrant seasonings like sumac, oregano, and thyme for bold, warming flavor. It’s all finished with a refreshing dollop of creamy Greek yogurt.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

See Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and all but a pinch of the za’atar. Carefully turn to coat and arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower roasts, peel the carrots; halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. In a bowl, combine the yogurt and 2 tablespoons of water. Season with salt and pepper. 

Cook the couscous:
3 Cook the couscous:

While the cauliflower continues to roast, in a medium pot, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add 1 teaspoon of olive oil and season with salt and pepper; stir to combine. Cover to keep warm.

Cook the chickpeas & carrots:
4 Cook the chickpeas & carrots:

While the couscous cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chickpeas and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

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

Add 1 cup of water to the pan (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and smashing the chickpeas with the back of a spoon, 4 to 5 minutes, or until thickened. Turn off the heat. Stir in the chopped olives and lemon purée. Taste, then season with salt and pepper if desired. Serve the cooked couscous topped with the finished chickpeas and carrots and roasted cauliflower. Garnish with the seasoned yogurt and remaining za’atar. Enjoy!

Tips from Home Chefs

Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and all but a pinch of the za’atar. Carefully turn to coat and arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the cauliflower roasts, peel the carrots; halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. In a bowl, combine the yogurt and 2 tablespoons of water. Season with salt and pepper. 

Prepare the remaining ingredients:
Cook the couscous:
3 Cook the couscous:

While the cauliflower continues to roast, in a medium pot, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add 1 teaspoon of olive oil and season with salt and pepper; stir to combine. Cover to keep warm.

4 Cook the chickpeas & carrots:

While the couscous cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chickpeas and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

Cook the chickpeas & carrots:
Finish & serve your dish:
5 Finish & serve your dish:

Add 1 cup of water to the pan (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and smashing the chickpeas with the back of a spoon, 4 to 5 minutes, or until thickened. Turn off the heat. Stir in the chopped olives and lemon purée. Taste, then season with salt and pepper if desired. Serve the cooked couscous topped with the finished chickpeas and carrots and roasted cauliflower. Garnish with the seasoned yogurt and remaining za’atar. Enjoy!

Browse Steps
1 of 5