Sometimes associated with sausage, this merguez spice blend borrows the same flavors, bringing deep color to this veggie meal. Dig in with pillowy bread and a minty fresh dip.
What You Get
Merguez spice (North African spice blend)
Cooked white beans
What You’ll Need
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Preheat the oven to 400°F.
Trim the spring onions, cut them in half lengthwise, and then crosswise into 4- to 5-inch pieces. To make the tzatziki sauce, shred or thinly slice the cucumber into a bowl. Add the yogurt, the juice of ½ lemon, and a pinch of salt. Pick and chop the mint leaves and fold them in last. Season to taste with salt or additional lemon juice.
Core and cut the cauliflower into florets. Place the cauliflower in a bowl, drizzle with 2 tablespoons olive oil, sprinkle with the merguez spice and ½ teaspoon salt, and toss to coat.
In a large cast-iron skillet or sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the spiced cauliflower and spring onions and cook until the cauliflower is dark golden on the first side, 3 to 5 minutes. Flip and continue to cook until the cauliflower is tender and the onions are soft and browned, 3 to 5 minutes longer.
In a saucepan over medium heat, reheat the beans with 1 tablespoon olive oil, 3 minutes. Season with salt to taste. Just before serving, remove the flatbread from the packaging, sprinkle lightly with water, and slide directly onto an oven rack to warm, 4 to 5 minutes. Drizzle with olive oil and season with a pinch of salt. Cut into triangles or strips and keep warm.
Transfer the cauliflower and spring onions to plates, with the beans and tzatziki sauce on the side. Serve warm, with the flatbread for dipping.
Contains: milk, wheat, soy.