Za’atar Cauliflower & Fregola Sarda Fill 1 Created with Sketch.

with Hard-Boiled Eggs & Mint

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories Group 22 Created with Sketch.
    Nutrition Label
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In this vibrant vegetarian dish, warm fregola sarda—a round, toasted variety of pasta originally from Sardinia—is tossed together with sweet, plump raisins, nutty Grana Padano cheese, and herby za’atar-roasted vegetables. Toppings of crunchy roasted almonds, fresh mint, and hard-boiled eggs round it out with even more varied flavors and hearty textures.

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fresh
ingredients
Za’atar Cauliflower & Fregola Sarda with Hard-Boiled Eggs & Mint
Title
  • 2 Pasture-Raised Eggs
  • ⅔ cup Fregola Sarda Pasta
  • 1 head Cauliflower Or Green Romanesco Cauliflower
  • 1 Red Onion
  • 1 bunch Mint
  • 2 Tbsps Sliced Roasted Almonds
  • 1½ Tbsps Golden Raisins
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)
tried-and-true
kitchen tools
step-by-step
instructions
Make the hard-boiled eggs:
1 Make the hard-boiled eggs:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds. Season with salt and pepper. 

Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Cut out and discard the core of the cauliflower or romanesco; cut into small florets. Halve and peel the onion; cut into 1/2-inch-thick pieces, separating the layers. Place the raisins in a bowl; add 1/2 cup of hot water. Set aside to rehydrate. Grate the cheese on the small side of a box grater. Pick the mint leaves off the stems; discard the stems. 

Roast the vegetables:
3 Roast the vegetables:

Place the cauliflower or romanesco florets and onion pieces on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper and all but a pinch of the za’atar; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pasta:
4 Cook the pasta:

While the vegetables roast, add the pasta to the same pot of boiling water. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the roasted vegetables, rehydrated raisins (discarding any liquid), fromage blanc, vinegar, half the grated cheese, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned eggs. Garnish with the almonds, mint leaves (tearing just before adding), remaining za’atar, and remaining grated cheese. Enjoy!

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Make the hard-boiled eggs:
1 Make the hard-boiled eggs:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds. Season with salt and pepper. 

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Cut out and discard the core of the cauliflower or romanesco; cut into small florets. Halve and peel the onion; cut into 1/2-inch-thick pieces, separating the layers. Place the raisins in a bowl; add 1/2 cup of hot water. Set aside to rehydrate. Grate the cheese on the small side of a box grater. Pick the mint leaves off the stems; discard the stems. 

Prepare the ingredients:
Roast the vegetables:
3 Roast the vegetables:

Place the cauliflower or romanesco florets and onion pieces on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper and all but a pinch of the za’atar; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the pasta:

While the vegetables roast, add the pasta to the same pot of boiling water. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the pasta:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the roasted vegetables, rehydrated raisins (discarding any liquid), fromage blanc, vinegar, half the grated cheese, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned eggs. Garnish with the almonds, mint leaves (tearing just before adding), remaining za’atar, and remaining grated cheese. Enjoy!