Vegan Roasted Cauliflower Grain Bowls |

Vegan Roasted Cauliflower Grain Bowls

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people


  • 1 small head cauliflower
  • 1 small pumpkin*
  • 170 grams / 1 cup cooked chickpeas
  • 1 small yellow onion diced
  • 6 cloves garlic skin on**
  • 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

Roasted Garlic & Lemon Dressing

  • 60 ml / 1/4 cup 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 build your bowl:

  • 250 grams / 1 cup cooked bulgur***
  • 20 grams / 1/2 cup fresh herbs finely chopped (oregano, mint, parsley)
  • 70 grams / 2 cups greens****
  • Sunflower or other seeds for topping


  1. 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.
  2. 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.
  3. 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.


* 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.