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Za'atar Shrimp and Cauliflower
with tabouli

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 we're sure you'll love!


  • Cherry tomatoes - 1/2 pint , chopped
  • Cucumbers - 1 large , chopped
  • Shallots - 1/2 , minced
  • Parsley - 1 large bunch (~3 cups)
  • Pistachios - 1/2 cup , shelled
  • Lemon juice - 1 Tbsp
  • Olive oil - 1 1/2 Tbsp
Za'atar Shrimp and Cauliflower:
  • Shrimp, shelled and de-veined - 1.5 lbs
  • Cauliflower - 1 head , chopped
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Za'atar - 1 Tbsp + 1 Tbsp
  • Lemon - 1/2 , wedges


  1. Shrimp - Defrost, rinse, and dry.
  2. Cauliflower - Prep as directed. (Can be done up to 3 days ahead)
  3. Make tabouli - Prep tomatoes, cucumbers and shallots as directed. Chop parsley. Toss tomatoes, cucumbers, shallots, parsley, pistachios, lemon juice and olive oil together. Season with some salt. (Can be done up to 1 day ahead)

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  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 tabouli and a few extra lemon wedges on the side. Enjoy!



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