Golden Grain Bowl
- Simple
- 0:30 m
- 20 ingredients
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!
Serves: 3
Ingredients
For the Cauliflower Shawarma
- 40g plant-based butter
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp paprika
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground garlic
- Salt & pepper
- 1 cauliflower
For the Base
- 2 portions of bulgur wheat
- handful of coriander
- handful of parsley
- handful of pomegranate seeds
- ½ lemon
- salt
Turmeric Hummus
- 1 x 400g can of chickpeas
- 80ml runny tahini
- 1 tsp ground turmeric
- 1 clove of garlic
- 1 lemon
- 1 tsp salt
To Serve
- pitta bread
Before you start
Small saucepan | Baking tray line with parchment paper | Mixing bowl | Food processor
Step 1
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
Ingredients
- 40g plant-based butter
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp paprika
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground garlic
- Salt & pepper
- 1 cauliflower
Step 2
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
Ingredients
- 2 portions of bulgur wheat
- handful of coriander
- handful of parsley
- handful of pomegranate seeds
- ½ lemon
- salt
Step 3
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
Ingredients
- 1 x 400g can of chickpeas
- 80ml runny tahini
- 1 tsp ground turmeric
- 1 clove of garlic
- 1 lemon
- 1 tsp salt
Step 4
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
Ingredients
- pitta bread