Yemenite Roasted Cauliflower and Chickpea-Pepper Stew
This veggie-forward bowl layers a rich chickpea and pepper stew with roasted spiced-cauliflower, served alongside fluffy dill couscous. The cauliflower is seasoned with turmeric, cumin, cardamom, ginger, and black lime for a warm, citrusy depth. A side of spicy schug labneh adds tang, creaminess, and jalapeño heat. Balanced and deeply satisfying, it’s full of spice, herbs, and savory-silky contrast.
Nutritional facts
Protein
15g
Carbs
74g
Calories
500kcal
Fat
17g
Ingredients
Cauliflower, Canned Tomato, Couscous, Canned Chickpeas, Onion, Labneh, Canned Piquillo Peppers, Extra Virgin Olive Oil, Dill, Garlic, Lemon Juice, Cilantro, Kosher Salt, Jalapeno Peppers, Turmeric, Canola Oil, Cumin, Aleppo Pepper, Black Pepper, Sundried Persian Lime, Italian Parsley, Cardamom, Ginger Powder, Caraway Seed
Contains milk, wheat.
Reviews
4.3
Based on 15 reviews
I was excited to try this dish, but after heating it, it had an ammonia-like smell. I tried it and it didn’t taste like it smelled but was inedible. I literally had a gag reflex.
Minda · 07/20/26
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About Michael Solomonov
Michael Solomonov is the five-time James Beard Award-winning chef of the seminal Israeli restaurant Zahav, co-owner of CookNSolo Restaurants, and co-author of four cookbooks. Chef Mike is celebrated for bringing the vibrant and diverse culinary traditions of Israel to the forefront of American dining for more than two decades. Together with his business partner Steve Cook, he co-owns nine acclaimed concepts across Philadelphia, plus New York and Miami—including Zahav, Laser Wolf, Federal Donuts & Chicken, Dizengoff, Goldie, K'Far, Lilah, Jaffa Bar, and AVIV at 1 Hotel South Beach. He is widely regarded as one of the most influential culinary voices of his generation—and beyond the kitchen, a humanitarian whose commitment to community is as defining as his cooking. Outside of the restaurants, you can often find Chef Mike with Steve at Pho 75 in South Philly, working out the kinks of their Israeli village.
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