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Roasted Cauliflower
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Roasted Cauliflower

Roasted Cauliflower

with Bulgur, Tzatziki, and Spiced Oil

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:
Veggie
Allergens:
Wheat
Milk

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

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Cauliflower Florets

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Veggie Stock Concentrate

¼ ounce

Dill

1 unit

Yogurt

(Contains Milk)

1 ounce

Pepitas

1 teaspoon

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

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Nutrition Values

/ per serving
Calories472 kcal
Energy (kJ)1975 kJ
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

Baking Sheet
Pot
Pan
Peeler
Zester
Small Bowl

Instructions

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
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
4

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

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!

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