Roasted Cauliflower Steaks with Bulgur, Tzatziki and Spiced Oil

Transform a humble head of cauliflower into the star of your dinner table! By slicing it into thick steaks and roasting until caramelized, you get a satisfying main dish that’s both hearty and elegant. Paired with fluffy bulgur wheat and a cool, tangy tzatziki, every bite is a balance of textures and flavors.

This recipe draws inspiration from Greek and Middle Eastern cuisines, combining warm spices like cumin and chili with fresh dill and cucumber. The spiced oil adds a fragrant finishing touch that ties everything together. Whether you’re a vegetarian or just looking for a meatless Monday option, these cauliflower steaks are sure to impress.

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Ingredients

1 unit CauliflowerView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 cup YogurtView ingredient guideLike ingredientDislike ingredient

1 bunch DillView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Cut the cauliflower lengthwise into 1-inch thick steaks. Any florets that fall off can be roasted alongside the steaks. Place the cauliflower on a lightly oiled baking sheet, drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 25-30 minutes, until tender and golden brown.
2. In a small pot, bring 1½ cups of water to a boil along with the veggie stock concentrate and a pinch of salt. Stir in the bulgur, reduce the heat to a simmer and cook for about 8 minutes, until the bulgur is tender. Remove from heat and set aside.
3. While the bulgur cooks, heat 2 tablespoons of olive oil in a small pan over medium heat. Add the cumin, chili flakes (use as much or as little as you like; we recommend ¼ teaspoon for mild heat) and a pinch of salt and pepper. Cook for about 30 seconds until fragrant, then remove from heat and set the spiced oil aside.
4. Peel and dice the cucumber. Finely chop the dill. Zest the lemon, then cut it in half. In a small bowl, combine the Greek yogurt, half of the chopped dill, ¼ cup of the diced cucumber and a squeeze of lemon juice to taste. Season with salt and pepper. This is your tzatziki.
5. Fluff the cooked bulgur with a fork and stir in a pinch of lemon zest. Divide the bulgur among plates. Top with the roasted cauliflower steaks, remaining cucumber, a generous dollop of tzatziki, a sprinkle of pepitas and a drizzle of the spiced oil. Garnish with the remaining dill and serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes! Quinoa, farro or couscous would work well in place of bulgur. Adjust cooking times according to 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 in the oven or microwave and serve with fresh tzatziki.

Can I make this recipe vegan?

Absolutely! Use a plant-based yogurt (such as coconut or soy yogurt) for the tzatziki and ensure the veggie stock concentrate is vegan-friendly.