Oven-Roasted Mediterranean Cauliflower

Name: Oven-Roasted Mediterranean Cauliflower with Bulgur, Tzatziki, and Chili Cumin Oil
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Cauliflower Florets; 1 unit Veggie Stock Concentrate; ½ cup Bulgur 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; 1 ounce Pepitas; 7 teaspoon Olive Oil; Salt; Pepper

with Bulgur, Tzatziki, and Chili Cumin Oil

Recipe Development TeamPublished on August 31, 2017

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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

The quantities provided above are averages only.

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

Veggie Stock Concentrate

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

Nutrition Values

/ per serving

Energy (kJ)1925 kJ

Calories460 kcal

Fat25 g

Saturated Fat4 g

Carbohydrate54 g

Sugar10 g

Dietary Fiber15 g

Protein17 g

Sodium260 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

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.

Bring 1 cup water, stock concentrate, and a pinch of salt to a 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.

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.

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

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

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.