Roasted Cauliflower
with Bulgur, Tzatziki, and Chili Cumin 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 drizzle of yogurt and cucumber tzatziki and a bed of hearty bulgur.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
10 ounce
Cauliflower Florets
½ cup
Bulgur Wheat
(ContainsWheat)1 unit
Veggie Stock Concentrate
¼ ounce
Dill
1 unit
Yogurt
(ContainsMilk)1 ounce
Pepitas
1 teaspoon
Cumin
1 teaspoon
Chili Flakes
1 unit
Lemon
1 unit
Persian Cucumber
4 ounce
Grape Tomatoes
Not included in your delivery
unit
Kosher Salt
unit
Pepper
7 teaspoon
Olive Oil
Wash and dry all produce. Preheat oven to 400 degrees. Toss cauliflower on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until tender and golden, 25-30 minutes
Bring 1 cup water, stock concentrate, and a pinch of salt to boil in a small pot. Stir in bulgur and cover. Lower heat and reduce to a simmer. Cook until tender, 12-15 minutes. Remove from heat and keep covered.
While bulgur and cauliflower cook, heat 2 TBSP olive oil in a small pan over medium heat. Stir in chili flakes (to taste—start with a pinch and add more if you like it spicy), cumin, and a pinch of salt and pepper. Cook until fragrant, about 30 seconds. Remove from heat and set aside.
Quarter cucumber lengthwise, then chop into ½-inch-thick pieces. Pick dill fronds from stems and roughly chop. Zest and halve lemon. Halve tomatoes lengthwise.
Mix together ½ cup yogurt (we sent more), ¼ cup diced cucumber, half the dill, and a squeeze of lemon in a small bowl. Season with salt and pepper.
Divide bulgur between plates. Top with tomatoes, remaining cucumber, and cauliflower. Dollop with tzatziki sauce. Garnish with pepitas, lemon zest, and remaining dill, then lightly drizzle with spiced oil.