- 1 cauliflower
- 1 lime
- A handful of marjoram
- A 150g pot of Greek style yogurt
- 1 red onion
- 1 chilli
- 1 garlic clove
- 2 tomatoes
- 1½ tsp ground cumin
- A 150g bag of bulgar wheat
- A handful of flat leaf parsley
- Sea salt and freshly ground pepper
- 1 tbsp olive oil
- 200ml hot water
- Bowl
- Casserole dish with lid
- Foil (optional)
- Pan with a lid
- Measuring jug
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Slice off the end of the cauliflower stem and the outer leaves. Cut a cross through the bottom of the cauliflower stem.
- 2.
Zest and juice the lime. Chop the marjoram leaves. Mix the lime zest and juice, yogurt, marjoram and some seasoning in a bowl. Spoon half the yogurt sauce into a serving bowl and set aside.
- 3.
Pop the cauliflower in a large casserole dish. Spoon over the rest of the yogurt sauce. Cover with the lid or foil. Roast for 30 mins. Uncover. Roast for another 5 mins till golden.
- 4.
Peel and roughly chop the onion. Halve the chilli. Scoop out the seeds and white bits. Finely chop the chilli. Peel and crush the garlic. Roughly chop the tomatoes.
- 5.
Warm 1 tbsp oil in a pan. Add the onion. Fry over a medium heat for 5 mins till it starts to look glossy. Add the chilli, 1 ½ tsp cumin and the garlic. Stir and fry for 1 min.
- 6.
Add the tomatoes and bulgar wheat to the pan with 200ml boiling water. Season. Cover and simmer over a low heat for 10 mins till all the liquid has been absorbed.
- 7.
Roughly chop the parsley leaves. Take the bulgar wheat off the heat – it should be tender and not wet. Fluff it up with a fork. Stir in the parsley. Taste and adjust the seasoning if it needs it. Serve with the cauliflower and yogurt sauce.
- Tip
A slice is nice
The easiest way to serve the cooked cauliflower is to slice it into wedges. It’s delicious cold, so if you have leftovers it’ll make a great lunch the next day. Keep it covered in the fridge for up to two days.