Oven-Roasted Mediterranean Cauliflower

🥘 Ingredients

• bulgur wheat
  1 c
• cauliflower florets
  1 unit
• chili flakes
  1 tsp
• cumin
  1 tsp
• dill
  1 unit
• grape tomatoes
  1 c
• lemon
  1 unit
• olive oil
  3 tbsp
• pepitas
  1 tbsp
• persian cucumber
  1 unit
• veggie stock concentrate
  1 unit
• water
  1 c
• yogurt
  ½ cup

🍳 Cookware

• baking sheet
• small pot
• small pan
• small bowl
• baking sheet
• small pot
• small pan
• small bowl

1. 

   1

   cauliflower florets veggie stock concentrate bulgur wheat chili flakes cumin persian cucumber dill lemon grape tomatoes yogurt pepitas olive oil water baking sheet small pot small pan small bowl

   cauliflower florets: 1 unit, veggie stock concentrate: 1 unit, bulgur wheat: 1 c, chili flakes: 1 tsp, cumin: 1 tsp, persian cucumber: 1 unit, dill: 1 unit, lemon: 1 unit, grape tomatoes: 1 c, yogurt: ½ cup, pepitas: 1 tbsp, olive oil: 3 tbsp, water: 1 c
2. 

   2

   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 .
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   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.
6. 6

   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.
7. 7

   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.