Golden Grain Bowl

Simple
Simple
Simple
Simple
timer
0:30 m
shopping_cart
20
Ingredients
eco
1075
kcal

If you need to level up your lunchtime routine, then our Golden Grains Bowl is JUST what you need! Perfectly roasted cauliflower shawarma, spiced with a mix of coriander, cumin, and a dash of paprika, sits on a bed of fluffy bulgur wheat, fresh with herbs and pomegranate. Check out the full recipe below!

Start cooking ➞

Serves

3

Ingredients

For the Cauliflower Shawarma

<item-todo-done>40g plant-based butter<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>½ tsp ground turmeric<item-todo-done><item-todo-done>½ tsp paprika<item-todo-done><item-todo-done>¼ tsp ground cloves<item-todo-done><item-todo-done>¼ tsp ground ginger<item-todo-done><item-todo-done>¼ tsp ground garlic<item-todo-done><item-todo-done> Salt & pepper<item-todo-done><item-todo-done>1 cauliflower<item-todo-done>


For the Base

<item-todo-done>2 portions of bulgur wheat<item-todo-done><item-todo-done> handful of coriander<item-todo-done><item-todo-done> handful of parsley<item-todo-done><item-todo-done> handful of pomegranate seeds<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done> salt<item-todo-done>


Turmeric Hummus

<item-todo-done>1 x 400g can of chickpeas<item-todo-done><item-todo-done>80ml runny tahini<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 tsp salt<item-todo-done>


To Serve

<item-todo-done> pitta bread<item-todo-done>

Before you start

Small saucepan | Baking tray line with parchment paper | Mixing bowl | Food processor

For the cauliflower shawarma

  • Preheat the oven to 200*C fan setting
  • Melt the butter in a small saucepan. Once melted, stir in the coriander, cumin, turmeric, paprika, clove, ginger, garlic and a pinch of salt and pepper. Remove from heat and set to one size
  • Break the cauliflower into even sized florets and transfer to a lined baking tray. Pour the spiced butter over the cauliflower and mix so that each floret is coated. Bake in the hot oven for 15 minutes

For the bulgur wheat

  • Cook the bulgur wheat as per instructions on the packet
  • Roughly chop the coriander and parsley
  • Transfer the cooked bulgur to a mixing bowl with the chop herbs, pomegranate seeds and a squeeze of lemon. Taste and season with salt

For the turmeric hummus

  • Peel the garlic clove
  • Drain the chickpeas, saving the aquafaba
  • Add the chickpeas to a processor and blend with a big splash of reserved aquafaba until starting to break down. Add the tahini, turmeric, garlic, juice of 1 lemon and salt. Blend again until completely smooth. Taste and add more salt or lemon juice if you’d like. Set aside

Assemble and enjoy

  • Chop the fresh herbs
  • Serve the hoummous and bulgur in a bowl, topped with the cauliflower shawarma, before sprinkling over the fresh herbs and pomegranate seeds. Scoop up with warm and fluffy pitta
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