HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Roasted Cauliflower
Dukkah-Roasted Cauliflower

Dukkah-Roasted Cauliflower

with Lemon Yogurt

Read more

Sweet and savoury collide in this delicious hearty dish. Roasted cauliflower is a dreamy match for herby, nutty dukkah and the addition of bulgur adds a satisfying chew that is sure to fill you up!

Allergens:Sulphites/SulfiteWheat/BléTree Nut/NoixSesame/SésameMilk/Lait

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

285 g

Cauliflower, florets

340 g

Sweet Potato, cubes


56 g

Red Onion, wedges

½ cup

Bulgur Wheat


10 g


2 tbsp

Dukkah Spice

(ContainsTree Nut/Noix, Sesame/Sésame)

1 unit

Vegetable Broth Concentrate

56 g

Dried Apricots


1 unit


100 g

Greek Yogurt


Not included in your delivery

Salt and Pepper*


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories526 kcal
Fat8.0 g
Saturated Fat1.0 g
Carbohydrate103 g
Sugar28.0 g
Dietary Fiber20 g
Protein19 g
Cholesterol5 mg
Sodium744.0 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Measuring Cups
Parchment Paper
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 450°F (to roast the veggies). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a small pot, bring the broth concentrate and 3/4 cup salted water to a boil. Roughly chop the parsley. Zest the lemon, then cut the lemon into wedges. Thinly slice the apricots. Cut any large cauliflower florets into smaller pieces.


On a parchment-lined baking sheet, toss the sweet potatoes, cauliflower and onions with a drizzle of oil. Season with salt. Roast in the centre of the oven until the veggies start to soften, 10 min. (It’s okay if they are not cooked all the way through at this step!)


Meanwhile, add the bulgur to the boiling water. Remove the pot from the heat, cover and let stand until the bulgur is tender and the water has been absorbed, 15-16 min. Meanwhile, in a small bowl, combine the apricots with enough hot tap water to cover. Set aside until tender and rehydrated, 5-6 min.


When the veggies have roasted for 10 min, remove the baking sheet from the oven and sprinkle over the dukkah spice. Toss together. Continue roasting, in the centre of the oven, until the veggies are golden-brown and tender, 14-16 min. Meanwhile, when the apricots are tender, drain and set aside.


When the bulgur is tender, fluff with a fork and stir in the apricots, half the lemon zest and half the parsley. Season with salt and pepper. Set aside. In another small bowl, stir together the yogurt and remaining lemon zest. Season with salt and pepper.


Divide the bulgur between plates. Top with the veggies. Sprinkle over the remaining parsley and any dukkah spice left on the baking sheet. Dollop with yogurt and squeeze over a lemon wedge, if desired.