Skip to content

Vegetarian, Busy evenings

Whole Roasted Cauliflower with Herbed Bulgur

Whole roasted cauliflower with herbed bulgur is a vegetarian dish for 4 people, ready in 1 hour, easy to make, for €1.80 per serving. The cauliflower is parboiled, then roasted whole with spices until golden outside and tender inside. It's served in thick wedges with herbed bulgur and a lemony yogurt sauce.

A whole cauliflower roasted with spices, golden outside and tender inside, served with a yogurt sauce and herbed bulgur.

Whole Roasted Cauliflower with Herbed Bulgur
Total time
1 h
Difficulty
Easy
Cost per person
€1.80
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

A whole cauliflower coming out of the oven golden and fragrant with spices is the kind of dish that shakes up a routine without adding any real work. Cumin and paprika color the skin while the inside stays tender thanks to a quick boil before roasting. Herbed bulgur brings some bite and freshness, and the lemony yogurt sauce ties everything together with a welcome touch of acidity.

This dish works just as well for a weeknight dinner as for a shared Sunday meal, where everyone helps themselves from the cauliflower sliced into wedges like a cake. Fresh parsley, mint, and lemon keep the whole plate feeling light. Count on about an hour from prep to table, a fair trade for a dish that looks like it took a lot more effort than it actually did.

The ingredients

4 people

Fruits and vegetables

  • Cauliflower 1
  • Lemon 1
  • Garlic 1 cloves
  • Parsley 1 sprigs
  • Fresh mint 1 sprigs

Pantry

  • Bulguroften in the pantry 250 g
  • Olive oiloften in the pantry 5 tbsp
  • Cuminoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Greek yogurt 2

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 220 °C. Remove the cauliflower leaves and boil it in salted water for five minutes. 5 min

    Drain it upside down so it dries out.

  2. Coat it with oil, cumin, paprika, salt, and pepper.

    Rub it in well so the spices really sink in.

  3. Roast the whole cauliflower until golden brown. 35 min

    Baste it with its own juices halfway through cooking.

  4. Pour boiling salted water over the bulgur, cover, then fluff it with the herbs and a drizzle of oil. 10 min

    Use an equal volume of water to bulgur.

  5. Mix the yogurt with grated garlic and lemon juice, season with salt and pepper, and serve with the cauliflower cut into wedges.

    Cut it into thick slices, like a cake.

Our tips to get it right

  • Pick a cauliflower that's firm and compact, with no brown spots, it will hold together better in the oven and slice cleanly into wedges.
  • If the spices start browning before the cauliflower turns golden, lower the oven heat slightly and let it roast a bit longer.
  • Grate the garlic very finely into the yogurt to avoid harsh bites, the sauce should stay smooth and mellow.

The variations

  • Swap the cumin and paprika for turmeric and ground coriander for a more fragrant, colorful version.
  • Add chickpeas to roast alongside the cauliflower on the same tray for a more filling, protein-rich plate.
  • For kids, skip the spicier seasonings on the cauliflower and use parsley alone instead of mint for a milder flavor.

What to serve it with

  • A lemony green salad
  • Warm pita bread
  • Sparkling water with lemon

Storage

Roasted cauliflower and bulgur keep for 2 to 3 days in the fridge in a sealed container, stored separately from the yogurt sauce. Reheat the cauliflower in the oven so it crisps back up, and make the sauce fresh if you can. Freezing isn't recommended, the cauliflower would release too much water once thawed.

Questions about this dish

Can you skip parboiling the cauliflower?

You can, but the center may stay tough while the outside is already browned. The five minute parboil gives you even cooking and a more tender interior.

Can you make this dish ahead of time?

You can prep the bulgur and yogurt sauce a day ahead and keep them in the fridge. It's best to roast the cauliflower right before serving so it stays golden and crisp.

What other grain can replace bulgur?

Quinoa or semi pearled rice both work well in place of bulgur, using the same method with herbs and olive oil. Just adjust the cooking time based on the grain you choose.

How do you know when the cauliflower is cooked through?

Pierce the center with the tip of a knife, it should slide in easily with no resistance. The outside should be deeply golden, almost caramelized in spots.

How long does it take to make a whole roasted cauliflower with herbed bulgur?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a whole roasted cauliflower with herbed bulgur?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a whole roasted cauliflower with herbed bulgur cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Busy evenings and family life

See all

Cauliflower recipes

See all