Vegan cauliflower grain bowls with pumpkin, garlic, bulgur, and herbs. This budget friendly weeknight meal is winter in a bowl & uses all local ingredients.
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.
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
* 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.