Roasted Vegetables with Bulgur and Cheese sauce

Name: Roasted Vegetables with Bulgur and Cheese sauce
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2x as main
Cuisine: European
Ingredients: 80g bulgur to boil; ½ broccoli head cut into small florets; 1/3 cauliflower head cut into small florets; 6 tbsp extra virgin olive oil; 2 tsp ground cumin; 1 tsp ground clove; 1 tsp ground coriander; 2 tsp ground cinnamon; Generous pinch of salt; 200g cottage cheese; 3 tbsp milk; 2 tsp tahini sauce; 1 tsp garlic paste; Fresh parsley finely chopped; 1 tsp lemon juice; 2 tbsp pecan nuts

by Micaela Harrasser January 30, 2024

January 30, 2024

Are you looking for an inspiring meal that is easy to prep, nourishing and healthy? Try these roasted vegetables on a bed of bulgur, topped with a light cheesy sauce and toasted nuts! Simply divine 😀

Broccoli and cauliflower are in season, and I love that once roasted they keep that nice crunchiness. Feel free to swap them with other vegetables through the year, or to omit one if you are not a fan! Feel free to also play around with the spice mix. I am a big fan of cumin, hence why I added more 😊and the cinnamon gives that extra sweetness that just works!

About the bulgur, I love it because it’s protein packed (12g every 100g) and so easy to make. You can substitute it with couscous, quinoa or even short pasta! Just make sure to choose something that will make you feel full! Lastly, for the cheese sauce, I use cottage cheese because it’s low in fat and high in protein. If you don’t like the consistency or the flavor, you can swap it with a flavorless yoghurt (I like the alpro plain, protein rich – which would make the dish vegan or lactose free!). Buon appetito!

Roasted Vegetables with Bulgur and Cheese sauce

Serves: 2x as main Prep Time: 10 min Cooking Time: 25 min 25 min Nutrition facts: 200 calories 20 grams fat

Ingredients

80g bulgur to boil
½ broccoli head cut into small florets
1/3 cauliflower head cut into small florets
6 tbsp extra virgin olive oil
2 tsp ground cumin
1 tsp ground clove
1 tsp ground coriander
2 tsp ground cinnamon
Generous pinch of salt
200g cottage cheese
3 tbsp milk
2 tsp tahini sauce
1 tsp garlic paste
Fresh parsley finely chopped
1 tsp lemon juice
2 tbsp pecan nuts

Instructions

Turn on the oven to 180C.
Place the broccoli and cauliflower florets on a baking tray lined with parchment paper or a silicon mat.
Mix into the oil the spices (cumin, clove, coriander, cinnamon) and salt.
Add a couple of tablespoons of water, then add the mix onto the vegetables.
Rub them with your hand to make sure there is an even coating of the vegetables with the sauce.
Place in the oven and cook until tender and slightly charred, about 20 minutes.
While the vegetables cook, place the bulgur in abundant water and a pinch of salt, and boil for 11-13 min (you want it a bit al dente).
While the bulgur cooks, prepare the cottage cheese sauce.
Add the cottage cheese, tahini, garlic, lemon juice, milk and chopped parsley.
Mix very well until everything is combined.
If you want a silky, creamy texture, use a small food processor or hand mixer, and add some extra milk. I like mine quite thick.
Taste and adjust eventually the flavors to your own preference.
Lastly, roast the nuts: heat up a small pan, then add the nuts in. Toss them around frequently and heat up on a medium-high heat until lightly charred, about 2-3 minutes.
Once the broccoli and bulgur are done, it’s time to assemble!
Start with the bulgur at the bottom.
Add the vegetables on top.
Finish up with the cheese sauce, the nuts, more chopped parsley and eventually some sweet paprika.
Enjoy!