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Roasted Cauliflower and Bulgur Pilaf

Roasted Cauliflower and Bulgur Pilaf

with Garlic Yogurt and Spiced Oil

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Roasting cauliflower transforms this popular veggie into the starring number of tonight's meal! Served on a bed of whole-grain bulgur and topped with a dollop of cooling garlic yogurt, this dish is a healthy plate of comforting goodness.

Tags:VeggieQuick
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Cauliflower, florets

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

7 g

Dill

1 unit

Lemon

1 tbsp

Paprika-Cumin-Garlic Blend

(ContainsSulphites/Sulfite)

6 g

Garlic

100 g

Greek Yogurt

(ContainsMilk/Lait)

28 g

Pepitas

113 g

Baby Tomatoes

160 g

Sweet Bell Pepper

Not included in your delivery

½ tsp

Salt*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Calories580 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate64 g
Sugar13 g
Dietary Fiber9 g
Protein18 g
Cholesterol10 mg
Sodium1150 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Medium Bowl
Small Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. Wash and dry all the produce.

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 water comes to a boil, cut the cauliflower into bite-sized pieces. Core, then cut the pepper into 1-inch pieces. Toss the cauliflower and peppers 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.

2

While veggies roast, 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.

3

While bulgur cooks, 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. Stir together yogurt, 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.

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. Add 2 tbsp oil (dbl for 4 ppl) and remaining garlic to the same pan. Cook, stirring often, 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.

5

Fluff bulgur with a fork. Stir in the lemon zest, pepitas, remaining dill and half the spiced oil. Drizzle the remaining spiced oil over the veggies. Toss together.

6

Divide bulgur between plates. Top with roasted veggies and tomatoes. Dollop garlic yogurt over top. Squeeze a lemon wedge over, if desired.