A tasty and colorful vegan one-dish meal made with bulgur, romanesco cauliflower, pumpkin, hazelnuts, and taggiasche olives. Ideal as a light dinner, packed lunch, or side dish for meats and fish. It also keeps well when cold.
Prepare the bulgur according to the instructions on the package. 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 tender but still crunchy.
Add the chopped hazelnuts and taggiasche olives to the pan and cook for another 2-3 minutes, stirring.
Combine the cooked bulgur with the vegetables in the pan and mix well to combine all the ingredients.
Season with salt and black pepper to taste and continue cooking for another 2-3 minutes until everything is well heated.
Transfer the bulgur with romanesco cauliflower, pumpkin, hazelnuts, and olives to a serving dish and serve hot or warm.
Padella antiaderente
Pentola per cuocere il bulgur
Colino per scolare il bulgur
Italy, Puglia
| Energy (kcal) | 82.36 |
| Carbohydrates (g) | 5.46 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 4.9 |
| of which Saturates (g) | 0.42 |
| Protein (g) | 3.11 |
| Fiber (g) | 2.6 |
| Sale (g) | 0.06 |
