This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute regular lemon for the Meyer lemon, use less zest and juice: Regular lemons are more aggressive.
Recipe information
Yield
4 Servings
Ingredients
1
8
1
3
2
1
3
3
3
1
Need to make a substitution?
Preparation
Step 1
Ingredient Info: Bulgur is available at natural foods stores and some supermarkets. Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is sold at some specialty foods stores and wholespice.com.
Step 2
Cook bulgur according to package directions; drain and set aside.
Step 3
Meanwhile, cook cauliflower in a large pot of boiling salted water until crisp-tender, about 5 minutes; transfer to an ice bath to cool, then drain. Toss together cauliflower, bulgur, pistachios, oil, lemon zest, lemon juice, dill, parsley, mint, and Aleppo pepper in a large bowl; season with salt and pepper. Reserve 1 cup bulgur salad for Bulgur, Tofu, and Kale Salad.