Curried Cauliflower Chicken Bowls
with Za’atar-Spiced Bulgur, Dried Cranberries & Yogurt
- Milk
- Wheat
- Sesame
Curry, cauliflower, and chicken—the three keys to dinner success! Roasted cauliflower gets its golden hue and savory-sweetness from curry powder, while a za’atar-spiced bulgur base adds herby flavor with a hint of citrus. Dried cranberries sweeten the deal and everything’s topped with juicy chicken and a cool drizzle of yogurt. If you're aiming for a dinner victory, just remember the three C’s!
Ingredients
10 ounce
Chopped Chicken Breast
1 tablespoon
Curry Powder
2 tablespoon
Yogurt
(Contains: Milk)
1 ounce
Dried Cranberries
10 ounce
Cauliflower Florets
2 clove
Garlic
2 unit
Scallions
½ cup
Bulgur Wheat
(Contains: Wheat)
tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince garlic.
• In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder, and a couple big pinches of salt until evenly coated. • Spread cauliflower out on a baking sheet. Roast on top rack until browned and tender, 20-25 minutes.
• While cauliflower roasts, heat a drizzle of olive oil in a medium pot over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until softened and fragrant, 1-2 minutes. • Add bulgur, 1 cup water, 1⁄4 of the Za’atar Spice (add more if you like; save a bit for serving!), and 1⁄2 tsp salt. (For 4 servings, use 2 cups water, half the Za’atar Spice, and 3⁄4 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.
• While bulgur cooks, pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken in a single layer; cook until browned and cooked through, 4-6 minutes. • Keep covered off heat until ready to serve.
• Drain any excess water from bulgur; stir in cranberries. Taste and season with salt and pepper.
• Divide bulgur between bowls and top with chicken and cauliflower in separate sections. Drizzle with yogurt and garnish with scallion greens. Sprinkle with a pinch of remaining Za’atar Spice and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of curry, za'atar, and cranberries, though some found it too spicy or bland.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with simple steps and minimal hands-on time.
- Suggestions: Consider adding more yogurt for moisture, seasoning the chicken, and including a flavorful sauce to tie ingredients together.
- Portions: Some wanted more cauliflower or bulgur; others felt the chicken pieces were too small or inconsistent in size.
- Texture: The roasted curried cauliflower was a hit, but a few found the overall dish a bit dry.
Reviews from our home cooks
Delicious!! The curry was nice on the cauliflower. I had never cooked bulgur nor used Za'atar spices. I only used one teaspoon of the Za'atar, but the bulgur was flavorful with the nice combination of scallions, garlic and cranberries.
I loved the subtle blend of sweet and spicy with the curry cauliflower and dried cranberries in the wheat. Everything mixed into one bowl was delicious.
This was the first time i have ever eaten bulgur. It was wonderful. I normally hate thyme, but i found that because the zatar was chunky and not finely ground, i didn't mind it all! The air fryer turned out perfect cauliflower so i didnt need to heat up my kitchen with the oven:) great recipe i felt like i was enjoying really good exotic take out!
The curry cauliflower was sooo amazing!!! This was super adaptable since I don't eat meat. I cooked everything and put the chicken for the family. We use Zataar a ton in our house and it was amazing to see it being used. I even added it to the chicken. This was definitely a keeper!!! Cant wait to see next week's meals!
It was a bit bland. The only seasoning beyond the curry (and s&p) was appx. a teaspoon of za'atar to the bulgur. I re-read the recipe 3x near the end because I thought I was missing adding it to the yogurt to have more seasoning there. Otherwise, great texture and loved the cranberries.
Delicious. Amazing. Fantastic. Everything comes together perfectly. The curried cauliflower tastes so good. Definitely a meal I'd never think to even try myself and definitely one I'll be making again in the future.
Nice curry flavor with just the right amount of spice from the za'atar, with the cranberries adding a bit of sweetness. Satisfying and not too filling.
I absolutely loved this recipe! I'm not the biggest fan of curry, but I love cauliflower, and although I've never tried bulgar before, I've been wanting to experiment with other grains. This recipe is definitely a keeper.
This is one of my favorites ive had from hellofresh in awhile. Pretty quick and easy, tastes delicious, love the curry cauliflower! And its a little different than what id normally cook.
The flavor combinations was good, but it could have used more of a sauce. Perhaps if the yogurt was thinned and used differently. With the bulgur, roasted cauliflower and cooked chicken, there was a lot of dryness in the dish.
