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Golden Grain Bowl

  • Simple
  • 0:30 m
  • 20 ingredients

If you need to level up your lunchtime routine, then our Golden Grains Bowl is JUST what you need! Perfectly roasted cauliflower shawarma, spiced with a mix of coriander, cumin, and a dash of paprika, sits on a bed of fluffy bulgur wheat, fresh with herbs and pomegranate. Check out the full recipe below!

Serves: 3

Ingredients

For the Cauliflower Shawarma

  • 40g plant-based butter
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp paprika
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground garlic
  • Salt & pepper
  • 1 cauliflower

For the Base

  • 2 portions of bulgur wheat
  • handful of coriander
  • handful of parsley
  • handful of pomegranate seeds
  • ½ lemon
  • salt

Turmeric Hummus

  • 1 x 400g can of chickpeas
  • 80ml runny tahini
  • 1 tsp ground turmeric
  • 1 clove of garlic
  • 1 lemon
  • 1 tsp salt

To Serve

  • pitta bread

Before you start

Small saucepan | Baking tray line with parchment paper | Mixing bowl | Food processor

Step 1

For the cauliflower shawarma

  • Preheat the oven to 200*C fan setting
  • Melt the butter in a small saucepan. Once melted, stir in the coriander, cumin, turmeric, paprika, clove, ginger, garlic and a pinch of salt and pepper. Remove from heat and set to one size
  • Break the cauliflower into even sized florets and transfer to a lined baking tray. Pour the spiced butter over the cauliflower and mix so that each floret is coated. Bake in the hot oven for 15 minutes

Ingredients

  • 40g plant-based butter
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp paprika
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground garlic
  • Salt & pepper
  • 1 cauliflower

Step 2

For the bulgur wheat

  • Cook the bulgur wheat as per instructions on the packet
  • Roughly chop the coriander and parsley
  • Transfer the cooked bulgur to a mixing bowl with the chop herbs, pomegranate seeds and a squeeze of lemon. Taste and season with salt

Ingredients

  • 2 portions of bulgur wheat
  • handful of coriander
  • handful of parsley
  • handful of pomegranate seeds
  • ½ lemon
  • salt

Step 3

For the turmeric hummus

  • Peel the garlic clove
  • Drain the chickpeas, saving the aquafaba
  • Add the chickpeas to a processor and blend with a big splash of reserved aquafaba until starting to break down. Add the tahini, turmeric, garlic, juice of 1 lemon and salt. Blend again until completely smooth. Taste and add more salt or lemon juice if you’d like. Set aside

Ingredients

  • 1 x 400g can of chickpeas
  • 80ml runny tahini
  • 1 tsp ground turmeric
  • 1 clove of garlic
  • 1 lemon
  • 1 tsp salt

Step 4

Assemble and enjoy

  • Chop the fresh herbs
  • Serve the hoummous and bulgur in a bowl, topped with the cauliflower shawarma, before sprinkling over the fresh herbs and pomegranate seeds. Scoop up with warm and fluffy pitta

Ingredients

  • pitta bread