Golden Grain Bowl

0:30 m

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 ➞




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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