For a flavoursome hit for dinner, give our Lebanese-inspired cauliflower bowls a go. It features crispy, spicy cauliflower florets, served alongside fresh tabbouleh and a smoky yet silky smooth baba ghanoush.
This makes delicious leftovers, too!
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
434
Ingredients
For the cauliflower
600g
cauliflower florets, about 1 large
11/2Tbsp.
shawarma spice mix
1/2
olive oil
juice 1/2 lemon
For the baba ganoush
2
large aubergines
1/2Tbsp.
olive oil
2
garlic cloves, crushed
11/2Tbsp.
tahini
1/2
chilli powder
1tsp.
ground cumin
Juice 1 lemon
For the tabbouleh
100g
bulgur wheat
400g
tin chickpeas, drained and rinsed
3Tbsp.
olive oil
juice 11/2 lemons
large handful parsley, roughly chopped
small handful mint, roughly chopped
3
tomatoes, deseeded and finely chopped
1
cucumber, deseeded and finely chopped
2
spring onions, thinly sliced
50g
pomegranate seeds
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss the cauliflower, spice mix and plenty of seasoning. Drizzle over the olive oil and roast for 30min, until just tender. Squeeze over the lemon juice and set aside.
Step 2Meanwhile make the baba ganoush. Halve aubergines lengthways, score flesh in a criss-cross pattern with a small knife, taking care not to cut through the skin, and brush cut sides with the oil. Arrange cut-side up in a small roasting tin, cover with foil and cook in the same oven as the cauliflower for 20-30min, until flesh has softened. With a spoon, carefully scoop out flesh into a food processor (discard skins). Whizz with remaining baba ganoush ingredients until smooth. Season to taste and set aside.
Step 3In a medium pan bring the bulgur wheat and 200ml (7fl oz) water to the boil. Cover and simmer for 8-10min, then take off heat and set aside (covered) for 5min. Stir through the remaining tabbouleh ingredients along with plenty of seasoning. Divide between 4 bowls and top with the cauliflower and baba ganoush. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
