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Za’atar-Roasted Cauliflower & Tzatziki Fill 1 Created with Sketch.

over Fregola Sarda Pasta

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 440 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this Mediterranean-style dish, cauliflower steaks—roasted in a coating of vibrant seasonings like thyme and oregano—top tender pearls of fregola sarda for warming flavor in every bite.

Get Cooking
fresh
ingredients
Za’atar-Roasted Cauliflower  & Tzatziki over Fregola Sarda Pasta
Title
  • ⅔ cup Fregola Sarda Pasta
  • 1 head Cauliflower Or Green Romanesco Cauliflower
  • 4 oz Grape Or Cherry Tomatoes
  • 1 oz Pitted Niçoise Olives
  • 1 Shallot
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Rice Vinegar
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
tried-and-true
kitchen tools
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. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place the cauliflower steaks on a sheet pan. 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 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. Place in a bowl. Add the vinegar and a drizzle of olive oil to the bowl of prepared vegetables; 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 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-olive 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 and tzatziki. Enjoy! 

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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!

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

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. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place the cauliflower steaks on a sheet pan. 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 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. Place in a bowl. Add the vinegar and a drizzle of olive oil to the bowl of prepared vegetables; 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 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-olive 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 and tzatziki. Enjoy! 

Finish the pasta & serve your dish: