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Cauliflower dish Version 2

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

443 kcal

Protein

:

16.1g protein

Total

:

35 minutes

Difficulty

:

Medium

Allergens:

Cereals containing gluten
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

300 grams

Cauliflower Florets

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

200 grams

Diced Sweet Potato

15 grams

Honey

½ unit(s)

Lemon

22 grams

Tahini

1 sachet(s)

Vegetable Stock Powder

150 grams

Low Fat Natural Yoghurt

(Contains: Milk)

1 bunch(es)

Mint

1 bunch(es)

Coriander

Nutritional information

Energy (kJ)1852 kJ

Energy (kcal)443 kcal

Fat3.8 g

of which saturates1.3 g

Carbohydrate87.3 g

of which sugars24.2 g

Dietary Fibre11.3 g

Protein16.1 g

Salt0.3 g

Potassium378 mg

Calcium25.5 mg

Iron0.6 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan with the vegetable stock powder and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

2

Place the cauliflower florets on a baking tray, drizzle with oil and season with salt and pepper, toss to coat. On a separate baking tray spread the sweet potato in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Place the sweet potato tray on the top shelf with the cauliflower below. Roast in the oven until golden, 25-30 mins turning halfway though.

3

Meanwhile, quarter the baby plum tomatoes. Roughly chop the coriander (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest the lemon and cut into wedges.

4

Once the bulgar is cooked, mix in the coriander, mint, tomatoes and lemon zest. Season with salt and pepper and a drizzle of olive oil.

5

In a small bowl, mix the yogurt, tahini and honey. Mix well with a fork to ensure it is well combined. Season with salt and pepper to taste. Time for a little tidy, while you wait for everything to finish up.

6

Divide the tabbouleh between plates and top with the roasted sweet potato and cauliflower florets. Drizzle on the tahini dressing and serve with the lemon wedges. Enjoy!

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