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

Name: Za'atar Shrimp and Cauliflower
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 pint Cherry tomatoes, chopped; 1/2 Shallots, minced; 4 oz Feta , crumbled; 1 large bunch (~3 cups) Parsley; 1 Tbsp Lemon juice; 1 1/2 Tbsp Olive oil; 1 lb Shrimp, shelled and de-veined; 1 head Cauliflower, chopped; 4 Pita bread; 1 Tbsp + 1 Tbsp Cooking oil; 2 tsp + 2 tsp Za'atar; 1/2 Lemon, wedges; 1 cup Greek yogurt, plain; 1 tsp Cumin; 1 tsp Chili powder

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

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

Shrimp - Defrost, rinse, and dry.
Cauliflower - Prep as directed. (Can be done up to 3 days ahead)
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)
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)
Pita - Slice into triangles.

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Make

Preheat oven to 425F / 218C degrees.
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.
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.
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!

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