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Fusion Recipes
Roasted Cauliflower

Roasted Cauliflower

with Bulgur, Tzatziki, and Spiced Oil

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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 protein-packed tzatziki and a bed of hearty and nutritious bulgur.

Tags:VeggieVeggie
Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Cauliflower Florets

½ cup

Bulgur Wheat

(ContainsWheat)

1 unit

Vegetable Stock Concentrate

¼ ounce

Dill

1 unit

Yogurt

(ContainsMilk)

1 ounce

Pepitas

1 teaspoon

Ground Cumin

1 teaspoon

Chili Flakes

1 unit

Lemon

1 unit

Cucumber

4 ounce

Grape Tomatoes

Not included in your delivery

5 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1974.8480000000002 kJ
Calories472 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate55 g
Sugar11 g
Dietary Fiber15 g
Protein19 g
Cholesterol3 mg
Sodium298 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Pot
Pan
Peeler
Zester
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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

2

Cook the bulgur: Bring 1 cup water, the stock concentrate, and a pinch of salt to a boil in a small pot. Add the bulgur. Cover and reduce to a simmer for 12-15 minutes, until tender.

Make the spiced oil
Make the spiced oil
3

While the bulgur and cauliflower cook, heat 2 Tablespoons olive oil in a small pan over medium heat. Stir in the cumin and chili flakes (to taste). Season with salt and pepper. Cook 30 seconds, until fragrant. Set aside.

Prep the remaining ingredients
Prep the remaining ingredients
4

Peel and dice the cucumber. Chop the dill. Zest and halve the lemon. Halve the tomatoes.

Make the tzatziki sauce
Make the tzatziki sauce
5

In a small bowl, combine ½ cup yogurt, ¼ cup diced cucumber, half the dill, and a squeeze of lemon. Season with salt and pepper.

6

Finish and plate: Plate the bulgur. Top with the tomatoes, remaining cucumber, and roasted cauliflower. Add a dollop of tzatziki sauce. Sprinkle with pepitas, lemon zest, spiced oil, and the remaining dill. Enjoy!