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

Active: 20 min Total: 35 min

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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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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.

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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (71)
Gluten-free (4)
Paleo (7)
Vegetarian (16)

32 reviews

I didn't find za'atar in my grocery store, so I mixed together some herbs based on online substitution suggestions. Really enjoyed the cauliflower!

By: Amy
Posted: Nov 23, 2016
Diet: Original
0 Helpful

I did a cucumber tomato salad instead of the tabouleh and put everything into the pita and ate like a sandwich. Highly recommend that!

By: Rebecca
Posted: Aug 13, 2015
Diet: Original
0 Helpful

Too much parsley in the salad - and it ended up making my mouth itchy?? Next time might cut back on parsley and add in quinoa. Everything else turned out ok.

By: Michele
Posted: May 13, 2015
Diet: Original
0 Helpful

The tabouli was great, loved the feta cheese in it, and will make it again. However the rest was just okay, the Zatar seasoning just wasn't very impressive.

By: Jacob
Posted: Apr 26, 2015
Diet: Original
0 Helpful

Great flavors. Next time would try subbing chicken or lamb for shrimp and normal salad for parsley.

By: Marabeth
Posted: Apr 15, 2015
Diet: Original
0 Helpful

This was so good! I loved the roasted chick peas. I was confused at first because I thought tabuleh included bulger. But I loved it once I fugured it out. Kids were not fans.

By: Megan
Posted: Apr 15, 2015
Diet: Vegetarian
0 Helpful