Goodfood Review: Roasted Cauliflower & Baby Greens Bulgur Bowls

Goodfood is a weekly grocery delivery service. They offer a once-a-week subscription service where they deliver all the fresh ingredients you need to make delicious meals at home, in exactly the right proportions. They’ve designed the experience to teach you fun new recipes, discover new ingredients (some can be hard to find!), save prep time and also reduce unnecessary waste. By letting them shop for you, they can bring you fresher and higher-quality food than what’s sitting on supermarket shelves, and for better prices!

I currently have subscriptions to 3 different meal delivery boxes and Goodfood is one of them. We typically get a Goodfood order one a month and are always happy with the recipes we receive. Goodfood has a great selection of veggies recipes and I find that their meal selections tend to be a little more unique as opposed to the other boxes we receive. It’s definitely one of our favourites.

Subscription Details

What You Get: Your Goodfood delivery comes with all the raw ingredients you need to cook delicious meals for the week, in exactly the right portions. Each recipe is designed to be a well-balanced, healthy meal that includes protein, veggies and carbs. In addition, each delivery comes with beautifully printed recipe cards and step-by-step instructions.

Box Options:

• Classic Basket – $12.33 per meal
• Vegetarian Basket – $11.33 per meal
• Family Basket – $10.88 per meal
• Smoothies & Oat Bowls – $5.99 per cup

Delivery Options: Goodfood delivers in Quebec, Ontario, Manitoba, Saskatchewan, Alberta, British Columbia and the Maritimes.

Here’s a closer look at one of the recipes we received in this week’s Goodfood delivery….

Roasted Cauliflower & Baby Greens Bulgur Bowls with Brown Butter Vinaigrette & Toasted Hazelnuts

These toppings are tops! Warm, fragrant hazelnuts add a rich crunch—all they need is a quick pan-toasting—and dried cranberries, well, we think of them as nature’s candy. For the rest, you’ll build these bowls of plenty on a foundation of fluffy bulgur seasoned with a lively herb blend, layered with tender roasted cauliflower and soft baby green leaves. The vinaigrette, made with foaming brown butter and apple cider vinegar, is pure opulence.

• 300g Cauliflower
• 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
• 1 Shallot (or onion)
• 30ml Apple cider vinegar
• 78g Large-flaked bulgur
• 25g Hazelnuts
• 56g Dried cranberries
• 8g From Paris to Pskov spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Roast the cauliflower: Preheat the oven to 450°F. Halve the cauliflower florets (if large). On a lined sheet pan, toss the cauliflower with a generous drizzle of olive oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 14 to 16 minutes, until nicely browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.

Cook the bulgur: While the cauliflower roasts, in a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.

Toast the hazelnuts: While the bulgur cooks, heat a medium, dry pan on medium. Add the hazelnuts and toast, tossing occasionally, 3 to 5 minutes, until fragrant and lightly browned. Transfer to a cutting board and reserve the pan. When the hazelnuts are cool enough to handle, roughly chop.

Make the vinaigrette: Peel, halve and mince the shallot. Roughly chop ⅓ of the cranberries. In the reserved pan, heat 3 tbsp butter (double for 4 portions) on medium. Cook, swirling the pan often, until the butter foams and turns golden brown (be careful not to overcook, as the butter can burn easily). Off the heat, add the shallot, chopped cranberries, apple cider vinegar and 1 tbsp water (double for 4 portions). Stir well to combine and season with S&P.

Finish & serve: To the pot of bulgur, add a generous drizzle of olive oil and the remaining spice blend; stir to combine. Divide the finished bulgur between your bowls. Top with the baby greens, roasted cauliflower, toasted hazelnuts and remaining cranberries. Mix the vinaigrette well and drizzle a generous amount over your bowls. Serve any remaining vinaigrette on the side. Bon appétit!

Final Thoughts

Today’s Goodfood recipe was easy to make (as per usual) and the flavour was AMAZING! The vinaigrette alone is reason enough to order this recipe again. My husband loved the meal so much he ended up eating most of my portion (in addition to his). I also really loved the roasted cauliflower and had to stop myself from eating it right out of the oven. This one would definitely get a 10 out of 10!

-AYOB Sarah