ZA’ATAR ROASTED CAULIFLOWER BOWL
Nutrition Facts
Serving Size
1 EACH (1 3/4 CUPS)
Amount Per Serving
Calories 421
% Daily Value
Total Fat 13.7g
21%
Saturated Fat 4.4g
22%
Cholesterol 15mg
5%
Sodium 783mg
33%
Total Carbohydrate 63.9g
21%
Dietary Fiber 7.5g
30%
Protein 10g
20%
Vitamin A 40%
Vitamin C 49%
Calcium 9%
Iron 12%

za’atar roasted cauliflower bowl

This better-for-you and vegetarian bowl recipe features trendy ingredients like roasted cauliflower and Za'atar spice, combined with chickpeas, kale, and Campbell's® Culinary Reserve Harvest Butternut Soup. Serve over a bed of brown rice and top with toasted pumpkin seeds. 

  • Total time: 35 minutes
  • Servings: 12
Ingredient Weight Measure
olive oil 4 tbsp.
cauliflower florets 48.000 oz. 6 cup
Za'atar seasoning 2.000 oz. 6 tbsp.
garlic , minced 1 tbsp.
chickpeas (garbanzo beans) , canned, rinsed, drained 13.000 oz. 3 cup
butternut squash , peeled, seeded, cut into cubes 15.000 oz. 3 cup
Campbell's® Culinary Reserve Harvest Butternut Soup , 4 lb pouch 1
kale , chopped 3.000 oz. 3 cup
cooked brown rice 72.000 oz. 9 cup
pumpkin seeds , toasted 2.000 oz. 1 cup
1.  Preheat oven to 400°F.  In a mixing bowl toss cauliflower florets, 1 tablespoon olive oil and 4 tablespoons Za'atar seasoning.  Roast in oven for 7-8 minutes, or until cauliflower begins to get brown.  Remove and reserve. 

 
2.  Using a large sauce pot, heat remaining oil over high heat. Add garlic, chickpeas, butternut squash & remaining Za'atar spice.  Cook for 2-3 minutes, keep stirring.

3.  Add Campbell's® Culinary Reserve Harvest Butternut Soup. Simmer on low-medium heat for 15 minutes.

4.  Add kale.  Simmer for another 2-3 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


5.  To serve, portion ingredients into a bowl in the following order and serve immediately.
  • 1/2 cup (#8 scoop) brown rice (center)
  • 3/4 cup (6 fl. oz. ladle) soup (around rice)
  • 1/4 cup (#16 scoop) sautéed kale (next to rice)
  • 1/2 cup (#8 scoop) cauliflower and chickpeas (center) 
  • garnish with pumpkin seeds 

This better-for-you and vegetarian bowl recipe features trendy ingredients like roasted cauliflower and Za'atar spice, combined with chickpeas, kale, and Campbell's® Culinary Reserve Harvest Butternut Soup. Serve over a bed of brown rice and top with toasted pumpkin seeds. 

  • Total time: 35 minutes
  • Servings: 12
Ingredient Weight Measure
olive oil 4 tbsp.
cauliflower florets 48.000 oz. 6 cup
Za'atar seasoning 2.000 oz. 6 tbsp.
garlic , minced 1 tbsp.
chickpeas (garbanzo beans) , canned, rinsed, drained 13.000 oz. 3 cup
butternut squash , peeled, seeded, cut into cubes 15.000 oz. 3 cup
Campbell's® Culinary Reserve Harvest Butternut Soup , 4 lb pouch 1
kale , chopped 3.000 oz. 3 cup
cooked brown rice 72.000 oz. 9 cup
pumpkin seeds , toasted 2.000 oz. 1 cup
1.  Preheat oven to 400°F.  In a mixing bowl toss cauliflower florets, 1 tablespoon olive oil and 4 tablespoons Za'atar seasoning.  Roast in oven for 7-8 minutes, or until cauliflower begins to get brown.  Remove and reserve. 

 
2.  Using a large sauce pot, heat remaining oil over high heat. Add garlic, chickpeas, butternut squash & remaining Za'atar spice.  Cook for 2-3 minutes, keep stirring.

3.  Add Campbell's® Culinary Reserve Harvest Butternut Soup. Simmer on low-medium heat for 15 minutes.

4.  Add kale.  Simmer for another 2-3 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


5.  To serve, portion ingredients into a bowl in the following order and serve immediately.
  • 1/2 cup (#8 scoop) brown rice (center)
  • 3/4 cup (6 fl. oz. ladle) soup (around rice)
  • 1/4 cup (#16 scoop) sautéed kale (next to rice)
  • 1/2 cup (#8 scoop) cauliflower and chickpeas (center) 
  • garnish with pumpkin seeds 

Made with:

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