Prep Vegetables: Chop the cauliflower and broccoli into florets. Toss them in olive oil and sea salt and roast them in the oven for 30 minutes on a baking sheet, flipping once halfway through.
Cook Bulgur: Rinse and drain the bulgur wheat in a fine mesh strainer. In a pot on the stove, combine the bulgur and chicken stock (or water) and bring it to a boil. Once boiling, reduce to a simmer and cover the pot. Cook for 15 minutes and then turn off the heat and allow it to continue to absorb liquid (try to avoid lifting the lid, as steam will escape).
Make Meatballs: Combine the ground lamb, feta, finely chopped sun-dried tomatoes, egg and breadcrumbs just until combined. Shape them into meatballs (mine were about 3 tablespoons of the mixture) and place them on a lined baking sheet. Bake them for 15 minutes, until no longer pink in the middle.
While everything is cooking, remove the stems from the collard greens and thinly slice the collard greens into ribbons (as pictured below). Juice a lemon and stir the collard greens and lemon juice into the cooked bulgur wheat. If there is still liquid at the bottom of the pot, give it a good stir and cover the pot once more while you wait for everything to finish cooking.
Plate each bowl with a generous scoop of the bulgur wheat with collards, and then top each bowl with the roasted vegetables and lamb meatballs.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/05/11/vegetable-bulgur-bowl-lamb-meatballs/