Za’atar Cauliflower Steaks with Chickpeas, Carrots & Couscous

Za’atar Cauliflower Steaks

with Chickpeas, Carrots & Couscous

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
  • View All
    Nutrition Label
    Download

This dish is bursting with vibrant flavors and textures, including hearty slices of roasted cauliflower and smoky harissa-glazed chickpeas and carrots—all served over a bed of fluffy couscous studded with sweet golden raisins. For cooling contrast, we’re bringing it all together with a dollop of creamy Greek yogurt.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and all but a pinch of the za’atar. Carefully turn to coat and arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower roasts, peel the carrots; halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. In a bowl, combine the yogurt and 2 tablespoons of water. Season with salt and pepper. 

Cook the couscous:
3 Cook the couscous:

While the cauliflower continues to roast, in a medium pot, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add 1 teaspoon of olive oil and season with salt and pepper; stir to combine. Cover to keep warm.

Cook the chickpeas & carrots:
4 Cook the chickpeas & carrots:

While the couscous cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chickpeas and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

Finish & serve your dish:
5 Finish & serve your dish:

Add 1 cup of water to the pan (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and smashing the chickpeas with the back of a spoon, 4 to 5 minutes, or until thickened. Turn off the heat. Stir in the chopped olives and lemon purée. Taste, then season with salt and pepper if desired. Serve the cooked couscous topped with the finished chickpeas and carrots and roasted cauliflower. Garnish with the seasoned yogurt and remaining za’atar. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and all but a pinch of the za’atar. Carefully turn to coat and arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the cauliflower roasts, peel the carrots; halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. In a bowl, combine the yogurt and 2 tablespoons of water. Season with salt and pepper. 

Prepare the remaining ingredients:
Cook the couscous:
3 Cook the couscous:

While the cauliflower continues to roast, in a medium pot, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add 1 teaspoon of olive oil and season with salt and pepper; stir to combine. Cover to keep warm.

4 Cook the chickpeas & carrots:

While the couscous cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chickpeas and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

Cook the chickpeas & carrots:
Finish & serve your dish:
5 Finish & serve your dish:

Add 1 cup of water to the pan (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and smashing the chickpeas with the back of a spoon, 4 to 5 minutes, or until thickened. Turn off the heat. Stir in the chopped olives and lemon purée. Taste, then season with salt and pepper if desired. Serve the cooked couscous topped with the finished chickpeas and carrots and roasted cauliflower. Garnish with the seasoned yogurt and remaining za’atar. Enjoy!