Oven-Roasted Mediterranean Cauliflower
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Oven-Roasted Mediterranean Cauliflower

Oven-Roasted Mediterranean Cauliflower

with Bulgur, Tzatziki, and Chili Cumin Oil

Think cauliflower is forever destined to be a side dish? Think again! Roasting the creamy white vegetable transforms it into the star of the meal. In this recipe, it’s nestled between a creamy drizzle of tzatziki sauce and a bed of hearty bulgur. And don’t forget that the brassica is packed with calcium, magnesium, and vitamin C, making it as nutritious as it is delicious.

Tags:
Spicy
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

10 ounce

Cauliflower Florets

1 unit

Organic Veggie Stock

½ cup

Bulgur Wheat

(Contains Wheat)

1 teaspoon

Chili Flakes

1 teaspoon

Cumin

1 unit

Persian Cucumber

¼ ounce

Dill

1 unit

Lemon

4 ounce

Grape Tomatoes

½ cup

Yogurt

(Contains Milk)

1 ounce

Pepitas

Not included in your delivery

7 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)1883 kJ
Calories450 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber14 g
Protein16 g
Cholesterol0 mg
Sodium250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Small pot
Pan
Zester
Small Bowl

Instructions

Roast Cauliflower
1

Wash and dry all produce. Preheat oven to 400 degrees. Toss cauliflower on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until tender and golden, 25-30 minutes.

Cook Bulgur
2

Bring 1 cup water, stock concentrate, and a pinch of salt to boil in a small pot. Stir in bulgur and cover. Lower heat and reduce to a simmer. Cook until tender, 12-15 minutes. Remove from heat and keep covered until meal is ready.

Make Spiced Oil
3

Meanwhile, heat 2 TBSP olive oil in a small pan over medium heat. Stir in chili flakes (to taste—start with a pinch and add more if you like it spicy), cumin, and a pinch of salt and pepper. Cook until fragrant, about 30 seconds. Remove from heat and set aside.

Prep Veggies
4

Quarter cucumber lengthwise, then chop into ½-inch-thick pieces. Pick dill fronds from stems and roughly chop. Zest lemon, then cut into halves. Halve tomatoes lengthwise.

Make Tzatziki Sauce
5

In a small bowl, mix together ½ cup yogurt (we sent more), ¼ cup diced cucumber, half the dill, and a squeeze of lemon. Season with salt and pepper.

Finish and Plate
6

Divide bulgur between plates. Top with tomatoes, remaining cucumber, and cauliflower. Dollop with tzatziki sauce. Garnish with pepitas, lemon zest, and remaining dill (to taste), then lightly drizzle with spiced oil.