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.

The combination of textures and flavors-crispy roasted cauliflower, cool cucumber-yogurt sauce, chewy bulgur and a warm spiced oil-makes for a satisfying and healthy dinner that comes together in about 30 minutes.

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Ingredients

12 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit YogurtView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Toss cauliflower florets with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and golden brown.
2. In a small pot, bring 1 cup water, the veggie stock concentrate and a pinch of salt to a boil. Stir in bulgur, cover and reduce heat to low. Simmer for 12-15 minutes, until tender. Remove from heat and fluff with a fork.
3. While bulgur and cauliflower cook, heat 2 tablespoons olive oil in a small pan over medium heat. Add cumin and chili flakes (adjust to taste), season with salt and pepper and cook for 30 seconds until fragrant. Set aside.
4. Peel and dice the cucumber. Chop the dill. Zest the lemon, then cut it in half. Halve the grape tomatoes.
5. In a small bowl, combine yogurt, ¼ cup diced cucumber, half the dill and a squeeze of lemon juice. Season with salt and pepper. Mix well to make tzatziki.
6. To serve, spread bulgur on plates. Top with tomatoes, remaining cucumber and roasted cauliflower. Dollop with tzatziki, sprinkle with pepitas, lemon zest, spiced oil and remaining dill. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, farro or couscous. Adjust cooking time and liquid according to the grain’s package instructions.

Is this recipe vegan?

This recipe contains yogurt and is not vegan. To make it vegan, use a plant-based yogurt and omit the dairy. The rest of the ingredients are plant-based.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat cauliflower and bulgur and add fresh tzatziki and toppings before serving.