---
title: Oven-Roasted Mediterranean Cauliflower
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/oven-roasted-mediterranean-cauliflower-59a83cc50534682bd917b1a2
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
  - Vegetarian
  - Mediterranean
rating: 4.0
rating_count: 1500
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Cauliflower/oven-roasted-mediterranean-cauliflower.avif"
---
@cauliflower florets{1%unit}
@veggie stock concentrate{1%unit}
@bulgur wheat{1%cup}
@chili flakes{1%tsp}
@cumin{1%tsp}
@persian cucumber{1%unit}
@dill{1%unit}
@lemon{1%unit}
@grape tomatoes{1%cup}
@yogurt{½%cup}
@pepitas{1%tbsp}
@olive oil{3%tbsp}
@water{1%cup}
#baking sheet{}
#small pot{}
#small pan{}
#small bowl{}

Preheat oven to 400°F. Toss cauliflower florets with 1 tbsp olive oil. Season with salt and pepper. Spread on a #baking sheet{} and roast until tender and golden ~{25%minutes}.

While cauliflower roasts, bring 1 cup water, veggie stock concentrate, and a pinch of salt to a boil in a #small pot{}. Stir in bulgur wheat, cover, and reduce heat to a simmer. Cook until tender ~{12%minutes}. Remove from heat and keep covered.

Heat remaining 2 tbsp olive oil in a #small pan{} over medium heat. Stir in chili flakes, cumin, and a pinch of salt and pepper. Cook until fragrant ~{30%seconds}. Remove from heat and set aside.

Quarter cucumber lengthwise, then chop into ½-inch pieces. Pick dill fronds from stems and roughly chop. Zest lemon, then cut into halves. Halve tomatoes lengthwise.

In a #small bowl{}, mix together ½ cup yogurt, ¼ cup chopped cucumber, half the dill, and a squeeze of lemon. Season with salt and pepper.

Divide bulgur between plates. Top with tomatoes, remaining cucumber, and roasted cauliflower. Dollop with yogurt sauce. Garnish with pepitas, lemon zest, and remaining dill, then lightly drizzle with the spiced chili oil.