Za’atar-Roasted Cauliflower  & Tzatziki over Fregola Sarda Pasta

Za’atar-Roasted Cauliflower & Tzatziki

over Fregola Sarda Pasta

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
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.
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.
500 Calories Or Less
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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 440 Cals/serving
  • View All
    Nutrition Label
    Download

To serve atop tender pearls of fregola sarda in this Mediterranean-style dish, we’re roasting cauliflower steaks in a coating of vibrant seasonings like thyme and oregano for warming flavor in every bite. A dollop of cooling tzatziki—a classic Greek cucumber and yogurt sauce—adds just a bit of welcome creaminess.

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

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. Wash and dry the fresh produce. Line a sheet pan with foil. Remove the leaves of the cauliflower or romanesco; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on the foil. Drizzle with olive oil and season with salt, pepper, and the za’atar. Carefully turn to coat and arrange in an even layer. Roast 25 to 27 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 or romanesco roasts, crumble the cheese. Roughly chop the olives. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Halve the tomatoes. Combine in a bowl. Add the vinegar and a drizzle of olive oil to the tomato mixture. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the pasta:
3 Cook the pasta:

While the cauliflower or romanesco continues to roast, add the pasta to the pot of boiling water. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil.

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

To the pot of cooked pasta, add the marinated tomato mixture (including any liquid) and crumbled cheese. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the roasted cauliflower or romanesco and tzatziki. 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 or romanesco:
1 Prepare & roast the cauliflower or romanesco:

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. Wash and dry the fresh produce. Line a sheet pan with foil. Remove the leaves of the cauliflower or romanesco; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on the foil. Drizzle with olive oil and season with salt, pepper, and the za’atar. Carefully turn to coat and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the cauliflower or romanesco roasts, crumble the cheese. Roughly chop the olives. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Halve the tomatoes. Combine in a bowl. Add the vinegar and a drizzle of olive oil to the tomato mixture. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the remaining ingredients:
Cook the pasta:
3 Cook the pasta:

While the cauliflower or romanesco continues to roast, add the pasta to the pot of boiling water. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil.

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the marinated tomato mixture (including any liquid) and crumbled cheese. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the roasted cauliflower or romanesco and tzatziki. Enjoy! 

Finish the pasta & serve your dish: