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Greek Recipes
Roasted Cauliflower and Bulgur Pilaf

Roasted Cauliflower and Bulgur Pilaf

with Tzatziki and Spiced Oil

Veggie
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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.

Allergens:Wheat/BléMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Cauliflower, florets

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

1 tsp

Roasted Cumin, ground

1 tsp

Cayenne Pepper

132 g

Mini Cucumber

7 g

Dill

1 unit

Lemon

6 g

Garlic

100 g

Greek Yogurt

(ContainsMilk/Lait)

28 g

Pepitas

1 tsp

Sumac

113 g

Grape Tomatoes

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

½ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2259 kJ
Calories540 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate55 g
Sugar8 g
Dietary Fiber6 g
Protein19 g
Cholesterol5 mg
Sodium1170 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Cups
Measuring Spoons
Medium Pot
Garlic Press
Grater
Small Bowl
Zester
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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ROAST CAULIFLOWER
ROAST CAULIFLOWER
1

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.

COOK BULGUR
COOK BULGUR
2

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.

MAKE TZATZIKI
MAKE TZATZIKI
3

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.

MAKE SPICED OIL
MAKE SPICED OIL
4

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.

FINISH VEGGIES & BULGUR
FINISH VEGGIES & BULGUR
5

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.

FINISH AND SERVE
FINISH AND SERVE
6

Divide bulgur between plates. Top with roasted cauliflower, tomatoes and remaining cucumber. Dollop over tzatziki. Squeeze a lemon wedge over, if desired.