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
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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
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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 Wellness

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

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)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

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Shawarma Cauliflower Grain Bowls

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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