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Roasted Cauliflower and Bulgur Pilaf
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Roasted Cauliflower and Bulgur Pilaf

Roasted Cauliflower and Bulgur Pilaf

with Garlic Yogurt and Spiced Oil

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:
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
DifficultyEasy

Ingredients

serving amount

285 g

Cauliflower, florets

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Vegetable Broth Concentrate

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

Baby Tomatoes

160 g

Sweet Bell Pepper

Not included in your delivery

½ tsp

Salt*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2427 kJ
Calories580 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate64 g
Sugar13 g
Dietary Fiber9 g
Protein18 g
Cholesterol10 mg
Sodium1150 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
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Medium Bowl
Small Bowl
Medium Non-Stick Pan

Instructions

Roast veggies
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.

Cook Bulgur
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.

Finish Prep
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.

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. 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.

Finish veggies and bulgur
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.

FINISH AND SERVE
6

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

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