Spiced and roasted cauliflower with herby bulgur wheat and tahini

Name: Spiced and roasted cauliflower with herby bulgur wheat and tahini
Prep time: 20 min
Total time: 1 h 15 min
Yield: 6-8
Cuisine: Middle Eastern
Ingredients: 1 large cauliflower; 2 x 400g tins chickpeas, drained and rinsed; 1 tbsp ground turmeric; 2 tsp garam masala; 2 tsp ground coriander; 2 tsp ground cumin; juice of 11⁄2 lemons, plus extra to taste; 3 tbsp rapeseed oil; 2 tbsp clear honey, plus extra to taste; 2 garlic cloves, finely sliced; 300g dried bulgur wheat; 1⁄2 vegetable stock pot or cube; 1 tsp dried mint; 2 tbsp extra-virgin olive oil, plus extra to taste; a handful of fresh mixed herbs (we used parsley, dill and coriander); 1 red onion, finely sliced; 50g dried cranberries; 2 tbsp toasted pumpkin and sunflower seeds; 100g feta*, crumbled; 100g tahini, stirred

Serves: 6-8

Prep time: 20 mins

Total time: 1 hr 15 mins

Recipe photograph by Maja Smend

Spiced and roasted cauliflower with herby bulgur wheat and tahini

Recipe by Kate Attlee

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Aromatic and rich in flavour, it is also fantastically adaptable and you can sub the cauli for whatever is in season and looking its best – roasted broccoli, carrots or squash are wonderful, too. Serve it with a simple green salad for a lovely lunch

Serves: 6-8

Prep time: 20 mins

Total time: 1 hr 15 mins

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Mains Vegetarian Vegetables Healthy Middle Eastern

Nutritional information (serving (1 of 6))

Calories

668Kcal

Fat

29gr

Saturates

6gr

Carbs

71gr

Sugars

18gr

Fibre

14gr

Protein

24gr

Salt

0.8gr

Kate Attlee

Born in Cornwall to an Iranian father and British mother, Kate has always been heavily influenced by the flavours of her dad’s heritage. After reaching the quarter finals of MasterChef in 2018, Kate opened her first deli in Truro in 2019, showcasing the flavours she grew up with. She now runs four delis in the region

See more of Kate Attlee’s recipes

Kate Attlee

See more of Kate Attlee’s recipes

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Ingredients

1 large cauliflower
2 x 400g tins chickpeas, drained and rinsed
1 tbsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
juice of 11⁄2 lemons, plus extra to taste
3 tbsp rapeseed oil
2 tbsp clear honey, plus extra to taste
2 garlic cloves, finely sliced
300g dried bulgur wheat
1⁄2 vegetable stock pot or cube
1 tsp dried mint
2 tbsp extra-virgin olive oil, plus extra to taste
a handful of fresh mixed herbs (we used parsley, dill and coriander)
1 red onion, finely sliced
50g dried cranberries
2 tbsp toasted pumpkin and sunflower seeds
100g feta*, crumbled
100g tahini, stirred

Step by step

Preheat the oven to 200°C, fan 180°C, gas 6. Prep the cauliflower into small florets but don’t discard the stalk; simply peel the tough outer layer off and cut into similar-size chunks. With the leaves, discard any that are discoloured or damaged, wash the rest and thinly shred – you’ll add these at the end of roasting.
Put the cauliflower florets, chopped stalk and the chickpeas on a large roasting tray, reserving the shredded leaves. Sprinkle with the spices, the juice of 1 lemon and a good grinding of black pepper and crunch of flaky sea salt. Pour over the rapeseed oil and honey, then thoroughly mix to combine until golden and glorious. If required, add more spice, or more liquid to make up to a rich amber squidginess. Roast for 20 minutes, turning regularly. Add the shredded cauliflower leaves and garlic to the tray and stir well to coat. Roast for another 10-15 minutes; the mixture should come out of the oven while still very juicy; a little crisp on the top is fantastic, but we want it to retain its moisture, so as soon as it’s feeling tender, it can come out of the oven.
Meanwhile, place the bulgur wheat in a heatproof bowl and season well. Make up the veg stock with 300ml boiling water and pour over the bulgur wheat until it is completely covered, with about 1mm of stock sitting on top. Cover with a plate and allow to absorb thoroughly for 15-20 minutes. Once ready, the bulgur should fluff up with a fork and be tender in the mouth while still retaining a little texture. Stir through the dried mint and olive oil, then add the chopped fresh herbs, red onion, cranberries and toasted seeds.
Add the bulgur wheat to the roasting tray and mix well to combine, making sure you scrape up all the juices from the bottom of the tray. Taste and add more lemon juice, olive oil and honey to your preference. Toss through the crumbled feta.
Finally, put the tahini into a mixing bowl with 100ml water and the juice of half a lemon. Keep whisking, adding a splash more water; it will soon become glossy and of a thick double-cream pouring consistency. Drizzle over the cauliflower to serve.

*Use vegetarian cheese if required.

Serve with