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Turkish Inspired Baked Cauliflower

Turkish Inspired Baked Cauliflower

with Aubergine and Harissa Bulgur

Sam Richards
Sam RichardsPublished on December 16, 2022
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Allergens:
Cereals containing gluten
•Wheat
•Milk

The quantities provided above are averages only.

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 war 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.

Total25 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine**

(May contain traces of: Celery)

300 grams

Cauliflower Florets**

3 unit(s)

Garlic Clove**

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

10 grams

Vegetable Stock Paste

1 unit(s)

Medium Tomato

75 grams

Greek Style Natural Yoghurt**

(Contains: Milk)

50 grams

Harissa Paste

50 grams

Greek Style Salad Cheese**

(Contains: Milk)

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

20 grams

Butter

1 tbsp

Honey

Nutritional information

Energy (kJ)2499 kJ
Energy (kcal)597 kcal
Fat26.6 g
of which saturates12.1 g
Carbohydrate75.4 g
of which sugars21.5 g
Dietary Fibre12.3 g
Protein18.8 g
Salt2.2 g
Potassium614.3 mg
Calcium36.8 mg
Iron1.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Halve any large cauliflower florets. Trim the aubergine, then cut into roughly 2cm pieces.

Pop the cauliflower and aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

2

Meanwhile, pour the water for the bulgur wheat (see pantry for amount) into a large saucepan, stir in the stock paste and butter (see pantry for amount). Bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

3

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel on a baking tray until soft, 10-12 mins.

Meanwhile, cut the tomato into 1cm chunks.

4

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Scoop the garlic into a small bowl. Stir in the yogurt and season with a pinch of salt and pepper. Set aside. 

5

When the cauliflower and aubergine have 5 mins of cooking time remaining, drizzle over the honey and half the harissa. Toss the coat the veg, then return to the oven until cooked. 

When the bulgur wheat is ready, stir through the chopped tomato and remaining harissa. Taste the bulgur and season with salt and pepper if needed. 

6

When everything is ready, divide the bulgur wheat between bowls. Top with the roast cauliflower and aubergine.

Spoon over the roasted garlic yoghurt, and crumble on the Greek style cheese to finish.

Enjoy! 

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