Dukkah-Roasted Cauliflower
with Lemon Yogurt
Sweet and savoury collide in this delicious hearty dish. Roasted cauliflower is a dreamy match for herby, nutty dukkah and the addition of bulgur adds a satisfying chew that is sure to fill you up!
The quantities provided above are averages only.
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
340 g
Sweet Potato, cubes
(Contains Sulphites)
56 g
Red Onion, wedges
½ cup
Bulgur Wheat
(Contains Wheat)
10 g
Parsley
2 tbsp
Dukkah Spice
(Contains Tree nuts, Sesame)
1 unit
Vegetable Broth Concentrate
56 g
Dried Apricots
(Contains Sulphites)
1 unit
Lemon
100 g
Greek Yogurt
(Contains Milk)
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to roast the veggies). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a small pot, bring the broth concentrate and 3/4 cup salted water to a boil. Roughly chop the parsley. Zest the lemon, then cut the lemon into wedges. Thinly slice the apricots. Cut any large cauliflower florets into smaller pieces.
On a parchment-lined baking sheet, toss the sweet potatoes, cauliflower and onions with a drizzle of oil. Season with salt. Roast in the centre of the oven until the veggies start to soften, 10 min. (It’s okay if they are not cooked all the way through at this step!)
Meanwhile, add the bulgur to the boiling water. Remove the pot from the heat, cover and let stand until the bulgur is tender and the water has been absorbed, 15-16 min. Meanwhile, in a small bowl, combine the apricots with enough hot tap water to cover. Set aside until tender and rehydrated, 5-6 min.
When the veggies have roasted for 10 min, remove the baking sheet from the oven and sprinkle over the dukkah spice. Toss together. Continue roasting, in the centre of the oven, until the veggies are golden-brown and tender, 14-16 min. Meanwhile, when the apricots are tender, drain and set aside.
When the bulgur is tender, fluff with a fork and stir in the apricots, half the lemon zest and half the parsley. Season with salt and pepper. Set aside. In another small bowl, stir together the yogurt and remaining lemon zest. Season with salt and pepper.
Divide the bulgur between plates. Top with the veggies. Sprinkle over the remaining parsley and any dukkah spice left on the baking sheet. Dollop with yogurt and squeeze over a lemon wedge, if desired.
