Roasted Cauliflower
with Bulgur, Tzatziki, and Chili Cumin Oil
Roasted Cauliflower
Roasted cauliflower meets nutty bulgur, cool tzatziki, and a warm chili cumin oil for a hearty vegetarian bowl with bold Mediterranean-inspired flavor.
Ingredients
For 2 servings
- ½ cup Bulgur Wheat
- 10 ounce Cauliflower Florets
- 1 teaspoon Chili Flakes
- 1 teaspoon Cumin
- ¼ ounce Dill
- 4 ounce Grape Tomatoes
- 1 unit Lemon
- 1 ounce Pepitas
- 1 unit Persian Cucumber
- 1 unit Veggie Stock Concentrate
- 1 unit Yogurt
Additional Ingredients
- 7 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories463
Protein19g
Carbs52g
Fat25g
Tags:
VeggieCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the yogurt-based sauce for a plain plant-based yogurt with a squeeze of lemon and dill. To avoid wheat, replace the bulgur with quinoa or rice; for a nut-free crunch, keep the pepitas or use toasted sunflower seeds.
What to serve with it
Serve with a simple leafy salad or extra roasted vegetables to keep the meal light and balanced. Warm flatbread or pita works well for scooping up the creamy sauce and catching the spiced oil.
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