Preheat oven to 400 degrees. Cut the cauliflower lengthwise into 1-inch steaks. HINT: if any floret fall off, don't worry, just roast them alongside with the steaks! Place the cauliflower on a lightly oiled baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper, then place in the oven for 25-30 minutes, until tender and browned.

In a small pot, bring 1 1/2 cup water to boil with the stock concentrate and a pinch of salt. Add the bulgur, reduce to a simmer, and cook for about 8 minutes, until tender.

Meanwhile, heat 2 tablespoons olive oil a a small pan over medium heat. Stir the cumin, as many chili flakes as you dare (we used 1/4 teaspoon), and a pinch of salt and pepper. Infuse for 30 seconds, until fragrant, then set aside.

Peel and and dice the cucumber. Chop the dill. Zest and halve the lemon. To make the tzatziki sauce, mix 1/2 cup Greek yogurt with half the dill, 1/4 cup cucumber, and the lemon juice to taste. Season with salt and pepper.

Fluff the bulgur with a fork and stir a pinch of lemon zest. Serve the bulgur and top with roasted cauliflower steaks, remaining cucumber, tzatziki, pepitas, and a drizzle of spiced oil. Sprinkle with remaining dill and enjoy!