Wash and dry all produce. Preheat oven to 400 degrees. Toss
cauliflower florets
on a
baking sheet
with a drizzle of
olive oil
. Season with
salt
and
pepper
. Roast in oven until tender and golden,
ā±ļø 25 minutes
to
ā±ļø 30 minutes
. Bring
water
,
veggie stock concentrate
, and a pinch of salt to a boil in a
small pot
. Stir in
bulgur wheat
and cover. Lower heat and reduce to a simmer. Cook until tender,
ā±ļø 12 minutes
to
ā±ļø 15 minutes
. Remove from heat and keep covered until meal is ready. Meanwhile, heat 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, about
ā±ļø 30 seconds
. Remove from heat and set aside. Quarter
persian cucumber
lengthwise, then chop into Ā½-inch pieces. Pick
dill
fronds from stems and roughly chop. Zest
lemon
, then cut into halves. Halve
grape tomatoes
lengthwise. In a
small bowl
, mix together Ā½ cup of the
yogurt
, Ā¼ cup cucumber, half the dill, and a squeeze of lemon juice. Season with salt and pepper. Divide bulgur between plates. Top with tomatoes, remaining cucumber, and cauliflower. Dollop with the crema. Garnish with
pepitas
, lemon zest, and remaining dill (to taste), then lightly drizzle with spiced oil.
cauliflower florets: 20 oz,
olive oil: 4.667 tbsp,
salt,
pepper,
water: 1 c,
veggie stock concentrate: 2 unit,
bulgur wheat: 1 c,
chili flakes: 1 tsp (to tasteāstart with a pinch and add more if you like it spicy),
cumin: 2 tsp,
persian cucumber: 2 unit,
dill: Ā¼ oz,
lemon: 1 unit,
grape tomatoes: 8 oz,
yogurt: 1 c (we sent more),
pepitas: 2 oz
1Wash and dry all produce. Preheat oven to 400 degrees. Toss cauliflower florets on a baking sheet with a drizzle of olive oil . Season with salt and pepper . Roast in oven until tender and golden, ā±ļø 25 minutes to ā±ļø 30 minutes . Bring water , veggie stock concentrate , and a pinch of salt to a boil in a small pot . Stir in bulgur wheat and cover. Lower heat and reduce to a simmer. Cook until tender, ā±ļø 12 minutes to ā±ļø 15 minutes . Remove from heat and keep covered until meal is ready. Meanwhile, heat 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, about ā±ļø 30 seconds . Remove from heat and set aside. Quarter persian cucumber lengthwise, then chop into Ā½-inch pieces. Pick dill fronds from stems and roughly chop. Zest lemon , then cut into halves. Halve grape tomatoes lengthwise. In a small bowl , mix together Ā½ cup of the yogurt , Ā¼ cup cucumber, half the dill, and a squeeze of lemon juice. Season with salt and pepper. Divide bulgur between plates. Top with tomatoes, remaining cucumber, and cauliflower. Dollop with the crema. Garnish with pepitas , lemon zest, and remaining dill (to taste), then lightly drizzle with spiced oil.cauliflower florets: 20 oz, olive oil: 4.667 tbsp, salt, pepper, water: 1 c, veggie stock concentrate: 2 unit, bulgur wheat: 1 c, chili flakes: 1 tsp (to tasteāstart with a pinch and add more if you like it spicy), cumin: 2 tsp, persian cucumber: 2 unit, dill: Ā¼ oz, lemon: 1 unit, grape tomatoes: 8 oz, yogurt: 1 c (we sent more), pepitas: 2 oz