A Seasonal Grain Bowl

This is a good, simple roasted cauliflower bowl made with local autumn vegetables. Roasted cauliflower, pumpkin, and garlic are mixed with chickpeas and spices, then served over herb-filled bulgur and greens. I top it off with my go-to lemon Dijon dressing, this time with the addition of roasted garlic. The garlic is roasted with the other vegetables.

It might look simple but it’s a deeply satisfying meal with several elements that come together to form a genuinely delicious grain bowl. The bulgur, dressing, and greens are prepared while the vegetables are in the oven, so it comes together pretty quickly. Chickpeas are added to the bulgur for the extra protein (so the bowls are more filling) and can also be roasted with the vegetables if you’d like some crunch.

I’ve been making this for years and it’s been an autumn staple for us since we first moved to Germany, all the way back in 2016!

I first shared this recipe in 2017. It’s been updated with improvements to the recipe instructions, new photos, including step-by-step photos, and more helpful information.

I don’t use affiliate links. Any links you see here are to other recipes or related information, not paid links.

Ingredients You’ll Need and Why

These are autumn ingredients: cauliflower, pumpkin, cold-weather greens, and parsley. These are my notes from testing this recipe again and again over the last decade, and you can find the full recipe card below with complete measurements and instructions.

• Pumpkin: I usually use a hokkaido pumpkin or another variety that doesn’t need to be peeled, to speed up the prep process. You could also use sweet potatoes or carrots.
• Cauliflower: choose a head of cauliflower that’s tightly leaved, with dense, white florets. Some slight yellowing can be grated off with a fine grater before prep, but don’t buy a limp cauliflower or one with black marks on the florets.
• Greens: I chose mâche lettuce because it’s cheap, local, and readily available. Rucola (rocket/arugula) or baby spinach would both be excellent substitutions.
• Chickpeas: use cooked or canned chickpeas, it doesn’t matter. Either way drain and rinse well before adding to the vegetables. This is really not the time to include the liquid from the can!
• Herbs: parsley is great, but so is dill, fresh coriander (cilantro), and oregano (in a smaller quantity).
• Bulgur: ideal because it steams in the time it takes the vegetables to roast. Substitute quinoa or rice for a gluten-free option.
• Garlic: make sure to keep the papery skin on the garlic cloves, and don’t peel them. They’ll roast in the skin. See how to roast garlic for more information on this.
• Honey: substitute maple syrup for fully vegan bowls.

How to Make Cauliflower Bowls

The key is to cook the bulgur and prep the other elements while the vegetables are in the oven, so that you’re not rushing to get everything finished while those vegetables are sitting out, getting cold. It does take a bit of time to chop pumpkin and cauliflower but using a pumpkin that doesn’t need to be peeled is a real time-saver.

Step 1: chop the pumpkin, cauliflower, and onion, and place onto a baking sheet. A smaller baking dish will increase the baking time. Toss with the oil and spices. Roast for about 25 minutes, until tender. They need to be cut fairly small in order to cook that quickly.

Step 2: while the vegetables are in the oven, cook the bulgur. It just needs to be steamed if using fine bulgur (my friend Aysegul has an excellent guide on how to cook different types of bulgur). Stir in the chickpeas and parsley.

Step 3: make the vinaigrette. Add all of the ingredients to a jar or bowl and shake or whisk to combine. This preserved lemon vinaigrette makes an excellent substitution in this recipe. You will need two cloves of roasted garlic for the vinaigrette.

Step 4: assemble the bowls with the bulgur, greens, roasted vegetables, and vinaigrette. This serves two. If it’s just you, eat one now and keep the other for later – you can keep the vegetables separate and reheat them just before assembling and serving.