Turn the oven on to 180° and line a baking tray with baking paper. Divide the cauliflower and broccoli into small florets, wash, dry and distribute them on the baking tray; season with salt, pepper and a little oil and sprinkle with a spoonful of turmeric. Put the pan in the oven for about 15 minutes, stirring the florets halfway through cooking. Remove them from the oven while they are still slightly crunchy and set them aside.
While the cauliflower and broccoli are cooking, pour the bulgur into a fine-meshed sieve and rinse it under running water, removing it with one hand. Pour the bulgur into a saucepan and cover with 640 ml of boiling water; add a teaspoon of salt, cover the saucepan and put it on the heat. Cook for about 15 minutes over moderate heat until the bulgur has absorbed all the water. Turn off the heat and leave it to swell for another 5 minutes.
In the meantime, cut the tomatoes into small pieces, wash and chop the parsley. Remove the rind from the Fontina and dice it. Pour the bulgur in a big bowl, season it with 4 tablespoons of oil and the grated lemon rind and mix it with the vegetables, the tomatoes, the parsley and the Fontina. Add salt and pepper to taste and let it rest for a few hours at room temperature before serving.
If you want to add a crunchy note, sprinkle the bulgur with toasted almond flakes.