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🍽️ Oven Cauliflower with Bulgur Salad and Lime Cream

382 kcal · 30 min · 4 servings

Ingredients

• Spring onions 1 bunch
• Cauliflower 2 pcs.
• Olive oil 7 tbsp
• Salt pinch
• Pepper, black ground pinch
• Vegetable broth 750 ml
• bulgur 300 g
• Raisins 50 g
• Organic limes 1 pc.
• Honey 1 tbsp
• Parsley, fresh 40 g
• Mint, fresh 40 g
• Sugar pinch
• Yogurt, plain 150 g
• Butter 1 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Wash the spring onions and pat them dry.
3. 3. Trim the root ends of the spring onions.
4. 4. Slice the green parts of the spring onions into rings about 1 cm thick.
5. 5. Cut the white parts of the spring onions in half lengthwise.
6. 6. Remove the outer leaves and the hard core from the cauliflower.
7. 7. Break the cauliflower into small florets about 2 to 3 cm in size.
8. 8. Rinse the cauliflower florets in a colander.
9. 9. Let the cauliflower florets drain well.
10. 10. Place the cauliflower florets in a large bowl.
11. 11. Add 3 tablespoons of olive oil to the cauliflower florets.
12. 12. Add the halved white parts of the spring onions.
13. 13. Season with salt and pepper.
14. 14. Mix everything well until the cauliflower is evenly coated.
15. 15. Line a baking tray with baking paper.
16. 16. Spread the cauliflower on the tray.
17. 17. Roast the cauliflower in the oven for about 20 minutes.
18. 18. Pour vegetable broth into a pot.
19. 19. Bring the vegetable broth to a boil.
20. 20. Stir the bulgur into the boiling broth.
21. 21. Bring the mixture back to a boil briefly.
22. 22. Remove the pot from the heat.
23. 23. Add the raisins to the bulgur.
24. 24. Add the chopped green parts of the spring onions.
25. 25. Cover the pot.
26. 26. Let the bulgur swell for about 15 minutes.
27. 27. Wash the lime under running water.
28. 28. Grate about 2 teaspoons of lime zest.
29. 29. Cut the lime in half.
30. 30. Squeeze the juice from the lime.
31. 31. Place 4 tablespoons of olive oil in a separate bowl.
32. 32. Add 3 teaspoons of lime juice.
33. 33. Add 1 teaspoon of lime zest.
34. 34. Add honey, salt, and pepper to the oil mixture.
35. 35. Mix the dressing ingredients well.
36. 36. Wash the parsley and the mint.
37. 37. Pat the herbs dry.
38. 38. Pluck the leaves from the stems of the parsley and mint.
39. 39. Chop the herbs roughly.
40. 40. Add the chopped herbs to the dressing bowl.
41. 41. Add 1 teaspoon of lime zest to a bowl with yogurt.
42. 42. Add sugar and salt to the yogurt.
43. 43. Stir the yogurt mixture well.
44. 44. Add the butter to the swollen bulgur.
45. 45. Stir the butter well into the bulgur.
46. 46. Mix the bulgur with the herbs in the dressing.
47. 47. Season the bulgur salad to taste with salt and pepper.
48. 48. Take the roasted cauliflower out of the oven.
49. 49. Serve the bulgur salad on plates.
50. 50. Place the roasted cauliflower on the salad.
51. 51. Serve the dish with the lime yogurt cream.
52. 52. Enjoy your meal!

Nutrition per serving

• kcal: 382
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 52 g