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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide bulgur between plates. Top with roasted veggies and tomatoes. Dollop garlic yogurt over top. Squeeze a lemon wedge over, if desired.
