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.

This dish brings together warm spices, cool yogurt and tender grains for a balanced, flavorful dinner. The chili cumin oil adds a fragrant kick, while pepitas and fresh dill provide crunch and brightness. Perfect for a weeknight or a casual dinner party.

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Ingredients

10 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 Persian CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView 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 until tender and golden, 25-30 minutes.
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, reduce heat to low and simmer until tender, 12-15 minutes. Remove from heat and keep covered.
3. While bulgur and cauliflower cook, heat 2 tablespoons olive oil in a small pan over medium heat. Add chili flakes (start with a pinch, add more to taste), cumin and a pinch of salt and pepper. Cook until fragrant, about 30 seconds. Remove from heat and set aside.
4. Quarter the cucumber lengthwise, then chop into ½-inch pieces. Pick dill fronds from stems and roughly chop. Zest the lemon, then halve it. Halve the grape tomatoes lengthwise.
5. In a small bowl, mix together ½ cup yogurt, ¼ cup diced cucumber, half the dill and a squeeze of lemon. Season with salt and pepper to make tzatziki.
6. Divide bulgur between plates. Top with tomatoes, remaining cucumber and roasted cauliflower. Dollop with tzatziki. Garnish with pepitas, lemon zest and remaining dill. Lightly drizzle with the spiced chili cumin oil.

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.

How do I store leftovers?

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

Is this recipe gluten-free?

No, bulgur contains wheat. To make it gluten-free, use a gluten-free grain like quinoa or rice and ensure your stock concentrate is gluten-free.