Roasted Cauliflower

Name: Roasted Cauliflower with Bulgur, Tzatziki, and Chili Cumin Oil
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Cauliflower Florets; ½ cup Bulgur Wheat; 1 unit Veggie Stock Concentrate; ¼ ounce Dill; 1 unit Yogurt; 1 ounce Pepitas; 1 teaspoon Cumin; 1 teaspoon Chili Flakes; 1 unit Lemon; 1 unit Persian Cucumber; 4 ounce Grape Tomatoes; unit Salt; unit Pepper; 7 teaspoon Olive Oil

with Bulgur, Tzatziki, and Chili Cumin Oil

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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.

Tags:

Veggie

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 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

Persian Cucumber

4 ounce

Grape Tomatoes

Not included in your delivery

unit

Salt

unit

Pepper

7 teaspoon

Olive Oil

Nutrition Values

/ per serving

Energy (kJ)0 kJ

Calories463 kcal

Fat25 g

Saturated Fat4 g

Carbohydrate52 g

Sugar10 g

Dietary Fiber15 g

Protein19 g

Cholesterol2 mg

Sodium274 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

•Small pot

•Pan

•Zester

•Small Bowl

Instructions

PDF

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.