Bulgur Salad with Cauliflower, Herbs, and Pistachios

Ingredients

• 1 cup medium-grind bulgur
• 8 ounces cauliflower florets, cut into 1" pieces
• Kosher salt, freshly ground pepper
• 1/4 cup chopped roasted pistachios
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons finely minced Meyer lemon zest
• 1 tablespoon fresh Meyer lemon juice
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh flat-leaf parsley leaves
• 3 tablespoons chopped fresh mint
• 1/4 teaspoon Aleppo pepper or hot paprika

Steps

1. Ingredient Info: Bulgur is available at natural foods stores and some supermarkets. Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is sold at some specialty foods stores and wholespice.com.
2. Cook bulgur according to package directions; drain and set aside.
3. Meanwhile, cook cauliflower in a large pot of boiling salted water until crisp-tender, about 5 minutes; transfer to an ice bath to cool, then drain. Toss together cauliflower, bulgur, pistachios, oil, lemon zest, lemon juice, dill, parsley, mint, and Aleppo pepper in a large bowl; season with salt and pepper. Reserve 1 cup bulgur salad for Bulgur, Tofu, and Kale Salad.