Middle Eastern-Spiced Cauliflower Bowl
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Middle Eastern-Spiced Cauliflower Bowl

Middle Eastern-Spiced Cauliflower Bowl

with Rice, Peas & Cilantro-Cumin Yogurt Sauce

Bold, earthy spices flavor tender cauliflower and green peas in this quick, filling vegetarian bowl. Fluffy jasmine rice soaks up the savory spices while a tangy yogurt sauce, flavored with smoky cumin and fresh cilantro, is drizzled over the top for cool, creamy contrast. Crunchy almonds finish off this hearty, flavorful meal.

Calorie Smart
Easy Prep
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

½ cup

Jasmine Rice

2 unit

Veggie Stock Concentrate

10 ounce

Cauliflower Florets

1 tablespoon

Shawarma Spice Blend

4 ounce


¼ ounce


3 tablespoon

Sour Cream

(Contains Milk)

4 tablespoon


(Contains Milk)

1 teaspoon

Garlic Powder

1 teaspoon


½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories470 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate64 g
Sugar13 g
Dietary Fiber7 g
Protein13 g
Cholesterol30 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan
Small Bowl


Cook Rice

• In a small pot, combine rice, half the stock concentrates (you’ll use the rest later), 3⁄4 cup water (1 1⁄4 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Start Prep & Cook Cauliflower

• While rice cooks, wash and dry produce. Roughly chop cauliflower into bite-size pieces. • Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes. • Add peas, half the Shawarma Spice Blend, remaining stock concentrate, 2 TBSP water, and 1 TBSP butter (for 4 servings, use all the Shawarma Spice Blend, 4 TBSP water, and 2 TBSP butter). Cook, stirring occasionally, until cauliflower is browned and tender, 3-5 minutes. Taste and season with salt and pepper if desired.

Finish Prep & Make Sauce

• While cauliflower cooks, roughly chop cilantro. • In a small bowl, combine cilantro, sour cream, yogurt, 1⁄4 tsp garlic powder, and 1⁄4 tsp cumin (1⁄2 tsp garlic powder and 1⁄2 tsp cumin for 4 servings). (Reserve remaining garlic powder and cumin for another use.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & Serve

• Fluff rice with a fork. Taste and season with salt and pepper if desired. • Divide rice between plates and top with spiced cauliflower. Drizzle with yogurt sauce. Garnish with almonds. Serve.

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