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Greek Roasted Cauliflower and Bulgur Pilaf
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Greek Roasted Cauliflower and Bulgur Pilaf

Greek Roasted Cauliflower and Bulgur Pilaf

with Tzatziki

Roasting cauliflower transforms it into a hearty main dish! Our Greek cauliflower is served on a bed of whole-grain bulgur, making this dish both healthy and filling. Tzatziki - everyone's favourite Greek condiment - is a tangy, flavour-packed topping to finish it off.

Tags:
Veggie
Quick
Allergens:
Wheat
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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

6 g

Garlic

113 g

Baby Tomatoes

½ tbsp

Mediterranean Spice Blend

(Contains Sulphites)

¼ cup

Feta Cheese

(Contains Milk)

28 g

Pepitas

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories430 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate56 g
Sugar7 g
Dietary Fiber15 g
Protein17 g
Cholesterol0 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Medium Pot
Measuring Cups
Box Grater
Medium Bowl
Zester
Strainer
Small Bowl
Large Non-Stick Pan

Instructions

Roast cauliflower
1

Preheat the oven to 450°F. Wash and dry all produce.

Cut cauliflower into bite-sized pieces. Add cauliflower, 1/2 tbsp Mediterranean Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 20-22 min.

Cook bulgur
2

While cauliflower roasts, add 1/2 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. Add bulgur to the boiling broth. Remove pot from heat. Cover and let stand, until bulgur is tender and liquid is absorbed, 15-16 min.

Prep
3

While the bulgur cooks, grate one cucumber (two 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 (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.

Make tzatziki
4

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.

Toast Pepitas
5

Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Cook, stirring often, until toasted, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Finish and serve
6

Fluff bulgur with a fork. Stir in lemon zest, toasted pepitas and chopped dill. Divide bulgur between plates. Top with roasted cauliflower, tomatoes and remaining cucumber. Dollop with tzatziki. Sprinkle feta over top. Squeeze over a lemon wedge, if desired.