Vegan cauliflower grain bowls with pumpkin, garlic, bulgur, and herbs. This budget friendly weeknight meal is winter in a bowl & uses all local ingredients.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2people
Ingredients
1small head cauliflower
1small pumpkin*
170grams/ 1 cup cooked chickpeas
1small yellow oniondiced
6clovesgarlicskin on**
1tablespoonolive oil
1teaspooncumin
½teaspoonsea salt
½teaspoonpepper
¼teaspooncayenne pepper
¼teaspoonsumac
Roasted Garlic & Lemon Dressing
60ml/ 1/4 cup olive oil
Juice of a lemon
2clovesroasted garlic
1teaspoondijon mustard
1teaspoonhoney or maple syrup
¼teaspoonsea salt
¼teaspoonpepper
To build your bowl:
250grams/ 1 cup cooked bulgur***
20grams/ 1/2 cup fresh herbsfinely chopped (oregano, mint, parsley)
70grams/ 2 cups greens****
Sunflower or other seeds for topping
Instructions
Preheat the oven to 200C / 400F. Cut the cauliflower and pumpkin into chunks of approximately the same size, and place them along with the chickpeas, onion, garlic, and spices onto a large baking sheet. 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.
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.
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.
Notes
* I've used a hokkaido pumpkin, which doesn't need to be peeled. Butternut can be used instead. ** Just pop the individual cloves of garlic out of their skins after roasting. *** To cook bulgur, simply place 1 part bulgur to 2 parts boiling water into a heatproof bowl, stir with a fork, and place a lid overtop. The bulgur will steam within about 10 minutes, no cooking required. **** I chose mâche lettuce because it's cheap, local, and readily available. Rucola or baby spinach would both be excellent substitutions.