One Pot Meal: Roasted Cauliflower Steaks with Taboulleh

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is gluten-free and high in protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 425°F (220°C).

Remove the leaves from the cauliflower and slice it into thick steaks.

Brush both sides of the cauliflower steaks with olive oil and season with salt and black pepper.

Place the cauliflower steaks on a baking sheet lined with parchment paper.

Roast the cauliflower in the preheated oven for 25-30 minutes, flipping halfway, until golden brown and tender.

While the cauliflower roasts, prepare the tabbouleh: Cook bulgur wheat according to package instructions and let it cool.

In a large bowl, combine chopped parsley, diced tomatoes, diced cucumber, and finely chopped red onion.

Add the cooled bulgur wheat to the vegetable mixture.

In a small bowl, whisk together lemon juice, minced garlic, cumin, paprika, salt, and olive oil.

Pour the dressing over the tabbouleh and mix well to combine.

Taste and adjust seasoning if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens