Roasted Cauliflower and Bulgur Pilaf
with Tzatziki and Spiced Oil
Roasting cauliflower transforms it into a hearty main dish! Tzatziki - everyone's favourite Greek condiment - is a tangy, flavour-packed topping. The cauliflower is served on a bed of whole grain bulgur, making this dish both healthy and filling.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Cauliflower, florets
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
132 g
Mini Cucumber
7 g
Dill
1 unit
Lemon
1 tbsp
Paprika-Cumin-Garlic Blend
(Contains Sulphites)
6 g
Garlic
100 g
Greek Yogurt
(Contains Milk)
28 g
Pepitas
113 g
Grape Tomatoes
Not included in your delivery
½ tsp
Salt*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 400°F (to roast cauliflower). Start prepping when your oven comes up to temperature! In Step 4, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add 3/4 cup water, 1/2 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover, and bring to a boil over high heat. While waiting for the water to boil, cut the cauliflower into bite-sized pieces. Toss the cauliflower with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.
While cauliflower roasts, add bulgur to the boiling water. Remove the pot from heat. Cover and let stand, until bulgur is tender and liquid is absorbed, 15-16 min.
While the bulgur cooks, grate one cucumber(2 cucumbers for 4 ppl) directly into a medium bowl. Sprinkle with salt and set aside. Cut remaining cucumber into 1/2-inch pieces. Halve tomatoes. Roughly chop dill. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Drain grated cucumber, then firmly squeeze out excess water. Stir together yogurt, grated cucumber, lemon juice, half the dill and 1/4 tsp garlic (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.
Heat a medium non-stick pan over medium heat. When hot, add pepitas to the dry pan. Cook, stirring often, until toasted, 4-5 min. Transfer to a plate. Add 2 tbsp oil (dbl for 4 ppl) and remaining garlic to the same pan. Cook, stirring often over medium until fragrant, 1 min. Stir in the half the paprika-cumin-garlic blend (use all for 4 ppl). Remove the pan from heat. Set aside.
Fluff bulgur with a fork. Stir in the lemon zest, toasted pepitas, remaining dill and half the spiced oil. Drizzle the remaining spiced oil over the cauliflower. Toss together.
Divide bulgur between plates. Top with roasted cauliflower, tomatoes and remaining cucumber. Dollop over tzatziki. Squeeze a lemon wedge over, if desired.
