Ingredients per serving


Prepare the Spicy Lemon Za’atar Dressing

Prepare the Cauliflower

Prepare the Chick Peas

  • Chickpeas, canned, washed and drained 2.0 cans (15 oz. ea.)
  • Baharat seasoning 1.0 tsp
  • Salt, to taste

Prepare the Salad

  • Chiffonade purple kale 10.0 cups
  • Shaved red onion 0.5 cup
  • Cherry tomato, yellow, halved 5.0 cups
  • Gouda cheese, smoked, shredded 2.5 cups

BBQ roasted cauliflower, fried chick peas, purple kale and smoked Gouda tossed in a zesty fusion of Caribbean and Middle eastern Lemon Za’tar Dressing with pickled jalapeno.



  1. Prepare the Spicy Lemon Za’atar Dressing

    • Combine the Hellmann’s Lemon Za’atar Dressing with pickled jalapeno, whisk well, set aside.
  2. Prepare the Cauliflower

    • Roast the cauliflower florets on a parchment lined sheet pan at 400°F until golden brown. Toss with Knorr Jamaican Jerk Sauce. Set aside.
  3. Prepare the Chick Peas

    • Fry chick peas until crisp. Toss with Baharat seasoning. Season with salt.
  4. Prepare the Salad

    • For each portion, combine 1 cup roasted jerk cauliflower, 1 cup purple kale, 1 Tbsp. red onion, ½ cup yellow cherry tomatoes, ¼ cup fried chick peas, and ¼ cup Gouda cheese with 2 oz. Spicy Lemon Za’atar Dressing. Toss well. Arrange in a bowl and serve.