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

Shawarma Cauliflower Grain Bowls

with Cucumber-Tomato Salad & Fried Eggs

35 MIN
2 Servings
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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.
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Dietary Information

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Vegetarian 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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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

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!

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