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Honey-Roasted Cauliflower Bowls

with Marinated Feta & Pomegranate Vinaigrette

Cooking time

30 minutes




670 /serving

With a flavour profile inspired by the Middle East, these bountiful vegetarian bowlfuls are bound to please. You’ll top fluffy warm bulgur with cauliflower florets spiced with fragrant, sesame-flecked za’atar and drizzled with honey—as well as a crunchy chopped salad and marinated feta cubes full of briny punch. For a final impact, you’ll drizzle the whole masterpiece with a vinaigrette scratch-made with sweet, snappy pomegranate molasses.

We will send you:

  • 2 Cucumbers
  • 1 Tomato
  • 1 Cauliflower
  • 1 Bunch of mint
  • 110g Large-flaked bulgur
  • 30ml Red wine vinegar
  • 7g Honey
  • 15ml Pomegranate molasses
  • 75g Feta
  • 13.5g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, salt)

Contains: Milk, Sesame Seeds, Sulphites, Wheat

You will need:

Medium pot
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
39 g
Saturated Fat
10 g
850 mg
Total Carbs
72 g
17 g
18 g
13 g
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Roast the cauliflower
Preheat the oven to 450°F. Remove and discard the core of the cauliflower; cut the cauliflower head into small florets. On a lined sheet pan, toss the cauliflower florets with a drizzle of oil; season with ⅓ of the za’atar and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven and drizzle with the honey.
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Marinate the feta
While the cauliflower cooks, in a medium bowl, combine the feta, ⅓ of the red wine vinegar and 1 tbsp olive oil (double for 4 portions); season with ½ the remaining za’atar and S&P to taste. Set aside to marinate while you complete the next steps.
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Cook the bulgur
While the cauliflower continues to cook, in a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed; season with the remaining za’atar. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Mise en place
While the bulgur cooks, small-dice the cucumbers. Small-dice the tomato. Combine the cucumbers and tomato in a bowl. Pick the mint leaves off the stem; roughly chop the leaves.
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Make the vinaigrette
In a small bowl, combine the pomegranate molasses, remaining vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste.
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Make the chopped salad & serve
To the bowl of cucumbers and tomato, add ½ the mint and 1 tbsp of the vinaigrette (double for 4 portions); toss to combine thoroughly. Season with S&P to taste. Divide the finished bulgur between your bowls. Top with the roasted cauliflower, marinated feta and chopped salad. Drizzle the cauliflower with the remaining vinaigrette and garnish with the remaining mint. Bon appétit!