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Roasted Cauliflower Steaks with Bulgur, Tzatziki, and Spiced Oil

Roasted Cauliflower Steaks with Bulgur, Tzatziki, and Spiced Oil

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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, it’s both healthy and filling.

Tags:SpicyVeggie
Allergens:WheatMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Cauliflower

½ cup

Bulgur Wheat

(ContainsWheat)

1 unit

Veggie Stock Concentrate

¼ ounce

Dill

5.3 ounce

Yogurt

(ContainsMilk)

1 ounce

Pepitas

1 teaspoon

Cumin

1 teaspoon

Chili Flakes

1 unit

Lemon

1 unit

Cucumber

Not included in your delivery

7 teaspoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber15 g
Protein21 g
Sodium320 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
Cutting Board
Knife
Lid
Pot
Pan
Peeler
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Prep and roast the cauliflower: Preheat the oven to 400 degrees Cut the cauliflower lengthwise into 1-inch thick steaks. Toss the cauliflower steaks with a drizzle of olive oil on a baking sheet and season with salt and pepper. Place in the oven for 25-30 minutes, until tender and browned.

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.

3

Make the spiced oil: Meanwhile, heat 2 Tablespoons olive oil in a small pan over medium heat. Stir in the chili flakes (to taste, start with ¼ teaspoon, you can always add more if you want it spicier), cumin, and season with salt and pepper. Cook for 30 seconds, until fragrant, then set aside.

4

Make the tzatziki yogurt sauce: Peel and dice the cucumber. Chop the dill and halve lemon. In a small bowl, combine 1/2 cup Greek yogurt, 1/4 cup diced cucumber, half the dill, and a squeeze of lemon. Season with salt and pepper.

5

Plate: Plate the bulgur and top with the roasted cauliflower steaks, tzatziki yogurt sauce, remaining cucumber, pepitas, and a drizzle of spiced oil. Garnish with the remaining dill and enjoy!