Roast Cauli with the Most
Clock Image
Prep: 10 mins
Cook: 35-40 mins
This is a real showstopper of a meal. Call in the big brassica band to welcome in the main event, a whole roasted cauliflower with a herby bulgar wheat pilaf as the delicious supporting cast.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
601 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 tbsp olive oil
  • 200ml hot water
You'll need
  • Bowl
  • Casserole dish with lid
  • Foil (optional)
  • Pan with a lid
  • Measuring jug
Step by step this way
  • 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.

This recipe is from