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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
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.
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: 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.
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.
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!