Preparation

1. 1

   Step 1 of 8: Prepare the bulgur according to the package instructions. Once cooked, drain it and set it aside.

2. 2

   Step 2 of 8: Wash the romanesco cauliflower and separate it into florets. Cut the pumpkin into cubes.

3. 3

   Step 3 of 8: Heat a drizzle of oil in a non-stick pan and add the romanesco cauliflower and pumpkin.

4. 4

   Step 4 of 8: Cook over medium heat for about 10-12 minutes, until the vegetables are soft but still crunchy.

5. 5

   Step 5 of 8: Add the chopped hazelnuts and Taggiasca olives to the pan and cook for another 2-3 minutes, stirring.

6. 6

   Step 6 of 8: Add the cooked bulgur to the vegetables in the pan and mix well to combine all the ingredients.

7. 7