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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
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.
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.
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.
Peel and dice the cucumber. Chop the dill. Zest and halve the lemon. Halve the tomatoes.
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.
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!