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Greek Recipes
Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

with Bulgur, Tzatziki & Spiced Oil

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Rated 3.3 / 4out of 458 ratings
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Roasting cauliflower in thick slices transforms it into a hearty main dish! Tzatziki - everyone's favorite Greek condiment - is a tangy, protein-packed topping for these steaks. Serves on a bed of whole grain bulgur, you might forget this dish is vegetarian!

Allergens:WheatMilk

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Cauliflower

½ cup

Cracked Bulgur

(ContainsWheat)

1 unit

Lemon

1 ounce

Pepitas

1 unit

Vegetable Stock Concentrate

1 teaspoon

Chili Flakes

1 teaspoon

Cumin

1 unit

Cucumber

½ cup

Yogurt

(ContainsMilk)

1 bunch

Dill

Not included in your delivery

3 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2213.3360000000002 kJ
Calories529 kcal
Fat29 g
Carbohydrate57 g
Dietary Fiber16 g
Protein23 g
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
Fork
Instructionsarrow up iconarrow up icon
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Oil the cauliflower steaks
Oil the cauliflower steaks
1

Preheat oven to 400 degrees. Cut the cauliflower lengthwise into 1-inch steaks. HINT: if any floret fall off, don't worry, just roast them alongside with the steaks! Place the cauliflower on a lightly oiled baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper, then place in the oven for 25-30 minutes, until tender and browned.

Cook the bulgur until tender
Cook the bulgur until tender
2

In a small pot, bring 1 1/2 cup water to boil with the stock concentrate and a pinch of salt. Add the bulgur, reduce to a simmer, and cook for about 8 minutes, until tender.

Stir the cumin and chili flakes in olive oil
Stir the cumin and chili flakes in olive oil
3

Meanwhile, heat 2 tablespoons olive oil a a small pan over medium heat. Stir the cumin, as many chili flakes as you dare (we used 1/4 teaspoon), and a pinch of salt and pepper. Infuse for 30 seconds, until fragrant, then set aside.

Add lemon to taste
Add lemon to taste
4

Peel and and dice the cucumber. Chop the dill. Zest and halve the lemon. To make the tzatziki sauce, mix 1/2 cup Greek yogurt with half the dill, 1/4 cup cucumber, and the lemon juice to taste. Season with salt and pepper.

5

Fluff the bulgur with a fork and stir a pinch of lemon zest. Serve the bulgur and top with roasted cauliflower steaks, remaining cucumber, tzatziki, pepitas, and a drizzle of spiced oil. Sprinkle with remaining dill and enjoy!