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.
Vegetable Broth Concentrate
Roasted Cumin, ground
Salt and Pepper*
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!
Wash and dry all produce.* In a medium pot, add 3/4 cup water, then broth concentrates and 1/2 tsp salt (dbl all for 4 ppl). Cover, and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. On a baking sheet, toss cauliflower with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 28-30 min.
While cauliflower roasts, to the boiling water, add bulgur. Remove the pot from heat. Cover and let stand, until bulgur is tender and liquid is absorbed, 15-16 min.
Meanwhile, grate one cucumber (2 cucumbers for 4 ppl). 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. In a small bowl, stir together yogurt, grated cucumber, lemon juice, half the dill and 1/4 tsp garlic (dbl for 4 ppl). 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. To the same pan, add 2 tbsp oil (dbl for 4 ppl) and remaining garlic. Cook, stirring often, until fragrant, 1 min. Stir in cumin, sumac and 1/8 tsp cayenne (NOTE: Reference Heat Guide in Start Strong.) Remove the pan from heat. Set aside.
Fluff bulgur with a fork and stir in lemon zest, toasted pepitas, remaining dill and half the spiced oil. On the baking sheet, add cauliflower and remaining spiced oil. Toss together.
Divide bulgur between plates. Top with roasted cauliflower, tomatoes and remaining cucumber. Dollop over tzatziki. Squeeze a lemon wedge over, if desired.