Spiced Roasted Cauliflower with Bulgur and Tzatziki

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 tzatziki sauce and a bed of hearty bulgur.

And don’t forget that the brassica is packed with calcium, magnesium, and vitamin C, making it as nutritious as it is delicious. A drizzle of spicy chili cumin oil ties everything together for a bowl that’s both comforting and exciting.

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Ingredients

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Organic Veggie StockView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup YogurtView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Toss cauliflower florets on a baking sheet with a drizzle of olive oil, salt, and pepper. 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. Meanwhile, heat 2 tablespoons olive oil in a small pan over medium heat. Add chili flakes (to taste), cumin, 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 and roughly chop. Zest the lemon, then cut it in half. Halve the grape tomatoes.
5. In a small bowl, mix together ½ cup yogurt, ¼ cup diced cucumber, half the dill, and a squeeze of lemon juice. Season with salt and pepper to make tzatziki.
6. Divide bulgur between plates. Top with tomatoes, remaining cucumber, and roasted cauliflower. Dollop with tzatziki sauce. Garnish with pepitas, lemon zest, and remaining dill. 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, couscous, or farro. Adjust cooking time according to package instructions.

How do I make this recipe dairy-free?

Replace the yogurt with a plant-based alternative, such as coconut or soy yogurt, to keep the tzatziki creamy and dairy-free.

Can I prepare any components ahead of time?

Absolutely! Roast the cauliflower and cook the bulgur up to 2 days in advance. Store separately in the fridge and assemble just before serving.