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