Shawarma Cauliflower Grain Bowls with Cucumber-Tomato Salad & Fried Eggs

Shawarma Cauliflower Grain Bowls

with Cucumber-Tomato Salad & Fried Eggs

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

To make these flavorful bowls, you’ll roast cauliflower florets in a blend of bold shawarma spices, then serve them over lemony freekeh alongside rich fried eggs. It's all finished with a drizzle of creamy labneh and a garnish of roasted pistachios for delightful crunch.
14 green SmartPoints® per serving
12 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Cooking

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Shawarma Cauliflower Grain Bowls with Cucumber-Tomato Salad & Fried Eggs
Title
  • 2 Pasture-Raised Eggs
  • 1 head White, Multicolored, Or Romanesco Cauliflower
  • ½ cup Cracked Freekeh
  • 1 Persian Cucumber
  • 1 Lemon
  • 4 oz Grape Tomatoes
  • 2 Tbsps Dried Currants
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Roasted Pistachios
  • ¼ cup Labneh Cheese
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
Prepare & roast the cauliflower
1 Prepare & roast the cauliflower

Place an oven rack in the center of the oven; preheat to 450°F. 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. Line a sheet pan with foil. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork.

Cook the freekeh
2 Cook the freekeh

Meanwhile, add the freekeh to the pot of boiling water and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, medium dice the cucumber. Halve the tomatoes. Quarter and deseed the lemon. Roughly chop the onions. In a medium bowl, combine the diced cucumber, halved tomatoes, chopped onions, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Roughly chop the pistachios.

Fry the eggs
4 Fry the eggs

In a medium pan (nonstick if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Finish the freekeh & serve your dish
5 Finish the freekeh & serve your dish

Meanwhile, in a bowl, combine the labneh and 1 tablespoon of water; season with salt and pepper. To the pot of cooked freekeh, add the currants, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper. Stir to combine.Serve the finished freekeh topped with the roasted cauliflower, cucumber-tomato salad, and fried eggs. Drizzle with the seasoned labneh and garnish with the chopped pistachios. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the cauliflower
1 Prepare & roast the cauliflower

Place an oven rack in the center of the oven; preheat to 450°F. 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. Line a sheet pan with foil. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork.

2 Cook the freekeh

Meanwhile, add the freekeh to the pot of boiling water and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the freekeh
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, medium dice the cucumber. Halve the tomatoes. Quarter and deseed the lemon. Roughly chop the onions. In a medium bowl, combine the diced cucumber, halved tomatoes, chopped onions, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Roughly chop the pistachios.

4 Fry the eggs

In a medium pan (nonstick if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Fry the eggs
Finish the freekeh & serve your dish
5 Finish the freekeh & serve your dish

Meanwhile, in a bowl, combine the labneh and 1 tablespoon of water; season with salt and pepper. To the pot of cooked freekeh, add the currants, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper. Stir to combine.Serve the finished freekeh topped with the roasted cauliflower, cucumber-tomato salad, and fried eggs. Drizzle with the seasoned labneh and garnish with the chopped pistachios. Enjoy!

Browse Steps
1 of 5