Green Shakshuka with Crispy Cauliflower & Lemon Millet

Green Shakshuka

with Crispy Cauliflower & Lemon Millet

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dinner

Dinner Leafy Greens Hearty Vegetables Middle Eastern Nut-Free Gluten-Free Spring Recipes Fall Recipes Comfort Foods
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
510
FAT
11g
CARBOHYDRATES
93g
PROTEIN
17g

MAIN INGREDIENTS

  1. ¾ cup millet
  2. 6 oz cauliflower florets
  3. 1 yellow onion
  4. 3 cloves garlic
  5. ½ oz fresh dill
  6. 8 oz lacinato kale
  7. 1 lemon
  8. ½ tsp caraway seeds
  9. 1 tsp ground cumin
  10. ¼ cup vegan cream cheese
  11. 1 tsp crushed aleppo pepper
  12. 2 tsp vegetable oil*
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Small saucepan with a lid
  • Baking sheet
  • Medium oven safe skillet
  • Blender

INSTRUCTIONS

1
Cook the millet
Preheat the oven to 425°F. Combine the millet, 1½ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 20 to 23 minutes.
2
Roast the cauliflower
Cut the cauliflower into bite-sized pieces. Add to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until well browned, about 10 to 12 minutes.
3
Prepare the produce
Peel, halve, and thinly slice the onion. Peel and mince the garlic. Pick the dill fronds from their stems and chop the fronds. Destem the kale and and thinly slice the leaves. Halve the lemon.
4
Start the shakshuka
Place a medium oven safe skillet over medium-high heat. Add the caraway seeds and toast, tossing occasionally until fragrant, about 1 to 2 minutes. Add the toasted caraway seeds to a blender. Return the skillet to medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the sliced onion, minced garlic, and sliced kale and cook until softened, about 3 to 4 minutes.
5
Blend the sauce
Add ½ cup of the sautéed vegetables to the blender along with just half of the chopped dill, cumin, 1 cup water, and blend until smooth. Return the sauce to the skillet, season with salt and pepper, and bring to a simmer. Top with roasted cauliflower and dollops of cream cheese.
6
Serve
Set the oven to broil on low. Transfer the green shakshuka to the oven and broil until the cream cheese begins to brown, about 2 to 3 minutes. Remove from the oven and sprinkle with remaining chopped dill and crushed Aleppo pepper. Add the lemon juice to the cooked millet. Divide the lemon millet between bowls and top with green shakshuka. Enjoy!