Greek Roasted Cauliflower and Bulgur Pilaf
with Tzatziki
Roasting cauliflower transforms it into a hearty main dish! Our Greek cauliflower is served on a bed of whole-grain bulgur, making this dish both healthy and filling. Tzatziki - everyone's favourite Greek condiment - is a tangy, flavour-packed topping to finish it off.
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
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
132 g
Mini Cucumber
7 g
Dill
1 unit
Lemon
6 g
Garlic
113 g
Baby Tomatoes
½ tbsp
Mediterranean Spice Blend
(Contains Sulphites)
¼ cup
Feta Cheese
(Contains Milk)
28 g
Pepitas
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce.
Cut cauliflower into bite-sized pieces. Add cauliflower, 1/2 tbsp Mediterranean Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 20-22 min.
While cauliflower roasts, add 1/2 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. Add bulgur to the boiling broth. Remove pot from heat. Cover and let stand, until bulgur is tender and liquid is absorbed, 15-16 min.
While the bulgur cooks, grate one cucumber (two cucumbers for 4 ppl) directly into a medium bowl. Sprinkle with salt and set aside. Cut remaining cucumber into 1/2-inch pieces. 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.
Drain grated cucumber, then firmly squeeze out excess water. Stir together yogurt, grated cucumber, 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 large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Cook, stirring often, until toasted, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Fluff bulgur with a fork. Stir in lemon zest, toasted pepitas and chopped dill. Divide bulgur between plates. Top with roasted cauliflower, tomatoes and remaining cucumber. Dollop with tzatziki. Sprinkle feta over top. Squeeze over a lemon wedge, if desired.
