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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
Spring onions
Cucumber
Yogurt
Lemon
Mint
Cauliflower
Merguez spice (North African spice blend)
Cooked white beans
Flatbread
What You’ll Need
Salt
Olive oil
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Step 1
Preheat the oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 4
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.
Step 5
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.