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Lunch recipe · from the recipe book

Roasted Cauliflower Bulgur Bowls with Garlic Yogurt

Nutty bulgur under smoky, crisp-edged cauliflower and chickpeas, finished with a cool, thick garlic-lemon yogurt and crunchy herbed cucumber.

Roasted Cauliflower Bulgur Bowls with Garlic Yogurt

Ingredients

  • 4 containers (6 oz)600 gPlain Greek yogurt, nonfat
  • 1½ cups200 gBulgur, dry
  • 1⅔ cups400 gWaterboiling
  • 1 medium head600 gCauliflowercut into bite-size florets
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium110 gRed onioncut into thin wedges
  • 3 tbsp40 gOlive oil
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 cloves6 gGarlicfinely grated
  • 2 tbsp30 gLemon juice
  • 2 cups sliced200 gCucumberdiced
  • 2 tbsp chopped10 gFresh mintchopped
  • 1 cup sprigs8 gFresh dillchopped
  • ½ tsp1 gCrushed red pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the cauliflower, chickpeas and red onion with three-quarters of the olive oil, the cumin, the paprika, the black pepper and 2 g of the salt (two-fifths of the total). Spread in one layer.
  3. Roast for 25 to 30 minutes, stirring halfway, until the cauliflower is browned at the edges and the chickpeas are crisp.
  4. While it roasts, put the bulgur and 1 g of the salt (one-fifth of the total) in a heatproof bowl, pour over the boiling water, cover and let stand 15 to 20 minutes until tender; fluff with a fork.
  5. Make the garlic yogurt: stir the Greek yogurt with the garlic, half of the lemon juice and the remaining 2 g of salt.
  6. Make the cucumber topping: toss the cucumber with the mint, the dill and the remaining half of the lemon juice.
  7. Spread a thick layer of the garlic yogurt in each of 4 bowls, spoon the bulgur alongside, and top with the roasted cauliflower, chickpeas and onion.
  8. Add the cucumber topping, drizzle with the remaining quarter of the olive oil and sprinkle with the red pepper flakes.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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