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Roasted Cauliflower

Roasted Cauliflower

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:WheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Small pot
Pan
Zester
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.

4

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.

5

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.

6

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.