09/23/2026
Sure, this recipe packs plenty of fiber and protein. But guess what else it brings? Flavor.
Because we don’t believe you have to sacrifice flavor for health. One sheet pan. One bowl. Top with whatever you have on hand. Zero sacrifices.
Cauliflower ingredients:
1 head of cauliflower, cut into florets
1 15 oz can of butter beans
½ red onion, cut into thick slices
1 tbsp New York Shuk ras el hanout (or more, measure with your heart!)
½ tsp garlic powder
½ tsp dried parsley
Olive oil
Salt and pepper to taste
Harissa yogurt ingredients:
½ cup Greek yogurt
2 tbsp New York Shuk harissa
2 tbsp tahini
½ lemon, juiced
1 tbsp olive oil
¼ tsp garlic powder
Salt and pepper to taste
Preheat the oven to 425 degrees F. On a large sheet pan, combine cauliflower, beans, and onion. Sprinkle with ras el hanout, garlic powder, parsley, olive oil, salt, and pepper and toss to combine. Bake for 25-30 minutes or until cauliflower is tender and golden and beans are crispy.
In a medium bowl, combine all harissa yogurt ingredients. Stir until combined and smooth.
To serve, add a generous scoop of the yogurt mixture to the bottom of your serving bowl. Top with the cauliflower, beans, and onion. Sprinkle on your favorite toppings (I like pomegranate seeds, fresh parsley, mint, and sesame seeds). Drizzle with a little bit of olive oil and enjoy.
