home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Roasted Cauliflower

Roasted Cauliflower

with Bulgur, Tzatziki, and Chili Cumin Oil

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.3 / 4out of 566 ratings
Read more

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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Cauliflower Florets

½ cup

Cracked Bulgur

(ContainsWheat)

1 unit

Vegetable 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

Salt

unit

Pepper

7 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
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
download icondownload icon
Preheat oven and roast cauliflower
Preheat oven and roast cauliflower
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

Cook bulgur
Cook bulgur
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.

Make spiced oil
Make spiced oil
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.

Prep veggies
Prep veggies
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.

Make tzatziki sauce
Make tzatziki sauce
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.

Finish and plate
Finish and plate
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.