Spiced Chickpea & Roasted Cauliflower Warm Grain Bowl (Indian-style)
A warm spiced bulgur bowl with roasted cauliflower, garlicky chickpeas, garam masala yogurt drizzle and a crunchy lemon-coriander finish.
- 450 g cauliflower
- 240 g chickpeas (tinned, drained)
- 120 g bulgur wheat
- 150 g natural yoghurt
- 1 pc lemon
- 120 g onion
- 1½ cloves garlic
- 10 g ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 10 g coriander (fresh)
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat oven to 220°C/200°C fan. Cut cauliflower into small florets.
- Step 2
Toss cauliflower with 1 tbsp olive oil, half the salt, black pepper and half the garam masala (1 tsp). Roast on a tray for 18-20 minutes, until browned at the edges.
- Step 3
Meanwhile, cook bulgur: add bulgur to a pan with 240 ml water and a pinch of salt, cover and simmer 12 minutes (or until tender). Fluff with a fork; keep covered to steam.
- Step 4
In a bowl, mix yoghurt with the juice of half the lemon, a pinch of salt and remaining garam masala (1 tsp). Set aside.
- Step 5
Finely chop onion. Grate or very finely chop garlic and ginger. Heat remaining 1 tbsp olive oil in a frying pan over medium heat, add onion and cook 6-7 minutes until soft and lightly golden.
- Step 6
Add garlic and ginger for 30 seconds, then stir in cumin, turmeric and cayenne. Add chickpeas and splash in 2-3 tbsp water; cook 3-4 minutes until glossy and warmed through. Taste and adjust salt and lemon.
- Step 7
Assemble bowls: spoon bulgur into two bowls, top with spiced chickpeas and roasted cauliflower. Drizzle over garam masala yoghurt and finish with chopped coriander and extra lemon juice to taste.
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