This is a good, simple vegan roasted cauliflower bowl made with local autumn vegetables. Roasted cauliflower, pumpkin, and garlic are mixed with chickpeas and spices, then served over a herby bulgur and greens. I topped it off with my go-to lemon and dijon dressing, this time with the addition of roasted garlic. The garlic is roasted with the other vegetables.
Cauliflower is the best, and really inexpensive when it’s in season. For some more great cauliflower recipes, try my creamy cauliflower potato soup (with white beans for extra protein), cauliflower tikka masala, or roasted cauliflower tacos with vegan refried beans.
Ingredient Notes and Substitutions
- 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 potato.
- Bulgur: ideal because it steams in the time it takes the vegetables to roast. Substitute quinoa or rice for a gluten-free option.
- Greens: I chose mâche lettuce because it’s cheap, local, and readily available. Rucola or baby spinach would both be excellent substitutions.
Recipe Notes
Roasting garlic in this way is super easy and more time-effective that roasting a whole head. Once the vegetables are done, you just pop the garlic out of the skin and it’s ready to use.
A vinaigrette or other dressing isn’t mandatory for this recipe – it’s good without, too – but the lemon dijon version is excellent and pairs well with the other ingredients. Tahini dressing is great here as well.
How to Store
Storage: while leftovers can be refrigerated for a couple of days, certain elements will be less pleasant after a day or two. The chickpeas in particular tend to dry out when stored.
Freezing: I don’t recommend freezing this.
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Expert Tips
- Work while the vegetables are cooking: prepare the other elements while the vegetables are in the oven, and you can have dinner on the table in half an hour.
- Leave the garlic out: if you’re quite sensitive to alliums, the garlic can be omitted. The vinaigrette will still taste good without.
- Use cooked or canned: for the chickpeas, it doesn’t matter (just don’t use dried). If using canned, make sure to drain and rinse them very well before adding to the baking sheet.
More Weeknight Dinners
Super Green Pasta
Chickpea Pumpkin Curry
Spicy Pinto Bean Soup
Hearty Lentil Chili
If you make this Cauliflower Grain Bowl or any other vegetarian mains on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Vegan Roasted Cauliflower Grain Bowls
Ingredients
- 1 small head cauliflower
- 1 small pumpkin or winter squash
- 170 grams cooked chickpeas
- 1 small yellow onion diced
- 6 cloves garlic skin on
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sumac
Roasted Garlic & Lemon Dressing
- 60 ml olive oil
- Juice of a lemon
- 2 cloves roasted garlic
- 1 teaspoon dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
To build your bowl:
- 250 grams cooked bulgur*
- 20 grams fresh herbs finely chopped (oregano, mint, parsley)
- 70 grams fresh greens
- Sunflower or other seeds for topping
Instructions
- Preheat the oven to 200°C (400°F). Cut the cauliflower and pumpkin into chunks of approximately the same size, and place them along with the chickpeas, onion, and garlic onto a large baking sheet.1 small head cauliflower, 1 small pumpkin, 170 grams cooked chickpeas, 1 small yellow onion, 6 cloves garlic
- Add the olive oil and spices, then mix, using your hands, until the vegetables are fully coated. Bake for 20-25 minutes or until golden.1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, 1/4 teaspoon cayenne pepper, 1/4 teaspoon sumac
- To make the dressing, place the garlic into a small bowl and use a fork to mash it. Add the remaining ingredients and whisk until fully combined.60 ml olive oil, Juice of a lemon, 2 cloves roasted garlic, 1 teaspoon dijon mustard, 1 teaspoon honey or maple syrup, 1/4 teaspoon sea salt, 1/4 teaspoon pepper
- To serve, combine the bulgur and herbs. Place half of the lettuce in each bowl, add the herbed bulgur, and the roasted vegetables. Top with the dressing and seeds, and serve warm.250 grams cooked bulgur*, 20 grams fresh herbs, 70 grams fresh greens, Sunflower or other seeds for topping
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Alexandra Daum says
We live in similar coastal climates now, and I feel so lucky to have this more temperate winter than we did back in central Canada! To a certain extent, exactly. Thank you, Traci <3
Traci | Vanilla And bean says
I love how you shop and think critically about the food you buy. This bowl is exactly what the farms around here have been growing or are now in cold storage. The hoop houses really extend the seasons and protect late fall veggies from frost. I've got a bunch of winter squash in my cold storage and thankfully, cauliflower stores in the fridge for weeks! We've been eating a ton of it! I completely understand what you mean about seeing food that is out of season… strawberries, cantaloup and watermelon in winter for our area? No thanks. But like you, I do enjoy citrus from California (and cashews from India). It is about balance to a certain extent. This is such a fabulous recipe, hearty and nourishing. Thank you for this, Alex xo