Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 4/6/15

Za'atar Shrimp and Cauliflower
with tabouli, spiced yogurt and pita

Active: 20 min Total: 35 min
Original GF Paleo Vegetarian
Za'atar Shrimp and Cauliflower
Roasting cauliflower and shrimp on one pan with staggered cooking times minimizes dishes and insures both are cooked to perfection. Za'atar spice and a fresh tabouli salad lend herby citrus flavors while a spiced yogurt sauce brings it all together!
Tags
One Pot, Freezer Friendly
Proteins
Shellfish
Cuisines
Middle Eastern / North African
Save recipe
98

Ingredients

Metric
Servings:
4
Tabouli:
  • Cherry tomatoes - 1/2 pint , chopped
  • Shallots - 1/2 , minced
  • Feta - 4 oz , crumbled
  • Parsley - 1 large bunch (~3 cups)
  • Lemon juice - 1 Tbsp
  • Olive oil - 1 1/2 Tbsp
Za'atar Shrimp and Cauliflower:
  • Shrimp, shelled and de-veined - 1 lb
  • Cauliflower - 1 head , chopped
  • Pita bread - 4
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Za'atar - 2 tsp + 2 tsp
  • Lemon - 1/2 , wedges
Spiced Yogurt:
  • Greek yogurt, plain - 1 cup
  • Cumin - 1 tsp
  • Chili powder - 1 tsp

Prep

  1. Shrimp - Defrost, rinse, and dry.
  2. Cauliflower - Prep as directed. (Can be done up to 3 days ahead)
  3. Make spiced yogurt - If prepping right before cooking, get cauliflower in the oven before returning to this step. Whisk together yogurt, cumin and chili powder. Reserve half the spiced yogurt for Wednesday. (Can be done up to 3 days ahead)
  4. Make tabouli - Prep tomatoes, shallots and feta as directed. Chop parsley. Toss tomatoes, shallots, feta, parsley, lemon juice and olive oil. Season with some salt. (Can be done up to 1 day ahead)
  5. Pita - Slice into triangles.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Preheat oven to 425F / 218C degrees.
  2. In a large bowl, toss cauliflower with first part of cooking oil and za'atar. Season with some salt and pepper. Spread on a sheet pan and bake until edges begin to turn brown, ~15 minutes.
  3. While cauliflower roasts, toss shrimp in the remaining cooking oil and za'atar. Season with some salt and pepper. Add shrimp to cauliflower and return pan to oven. Continue baking until shrimp are cooked through, another ~10 minutes. Squeeze lemon juice over top.
  4. Serve with spiced yogurt (remember to save half for Wed) drizzled over the top. Add tabouli, pita and a few extra lemon wedges on the side. Enjoy!

Reviews

Ratings

0 reviews