A tasty and colorful vegan one-dish meal based on bulgur, romanesco cauliflower, pumpkin, hazelnuts, and Taggiasca olives. Ideal as a light dinner, packed lunch, or side dish for meat and fish. It also keeps well when cold.
Prepare the bulgur according to the package instructions. Once cooked, drain it and set it aside.
Wash the romanesco cauliflower and separate it into florets. Cut the pumpkin into cubes.
Heat a drizzle of oil in a non-stick pan and add the romanesco cauliflower and pumpkin.
Cook over medium heat for about 10-12 minutes, until the vegetables are soft but still crunchy.
Add the chopped hazelnuts and Taggiasca olives to the pan and cook for another 2-3 minutes, stirring.
Add the cooked bulgur to the vegetables in the pan and mix well to combine all the ingredients.
Adjust with salt and black pepper to taste and continue cooking for another 2-3 minutes until everything is well heated through.
Transfer the bulgur with romanesco cauliflower, pumpkin, hazelnuts, and olives to a serving dish and serve hot or warm.
Non-stick pan
Pot for cooking the bulgur
Strainer for draining the bulgur
Italia, Puglia
| Energy (kcal) | 76.8 |
| Carbohydrates (g) | 7.22 |
| of which sugars (g) | 1.84 |
| Fat (g) | 4.46 |
| of which saturates (g) | 0.35 |
| Protein (g) | 2.51 |
| Fibre (g) | 2.48 |
| Salt (g) | 0.08 |
