Lebanese Cauliflower Bowls

Name: Lebanese Cauliflower Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 600 g cauliflower florets, about 1 large; 1 1/2 tbsp. shawarma spice mix; 1/2 olive oil; juice 1/2 lemon; 2 large aubergines; 1/2 tbsp. olive oil; 2 garlic cloves, crushed; 1 1/2 tbsp. tahini; 1/2 chilli powder; 1 tsp. ground cumin; Juice 1 lemon; 100 g bulgur wheat; 400 g tin chickpeas, drained and rinsed; 3 tbsp. 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; 50 g pomegranate seeds

Crispy spicy cauliflower pairs well with smoky smooth baba ganoush.

By The GH Kitchen TeamUpdated: 10 June 2024

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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

600 g cauliflower florets, about 1 large
1 1/2 Tbsp. shawarma spice mix
1/2 olive oil
juice 1/2 lemon

For the baba ganoush

2 large aubergines
1/2 Tbsp. olive oil
2 garlic cloves, crushed
1 1/2 Tbsp. tahini
1/2 chilli powder
1 tsp. ground cumin
Juice 1 lemon

For the tabbouleh

100 g bulgur wheat
400 g tin chickpeas, drained and rinsed
3 Tbsp. 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
50 g pomegranate seeds

Directions

1. 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.
2. 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.
3. 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.

Per Serving:

Calories: 434
Protein: 15g
Total fat: 19g
Saturates: 3g
Carbs: 44g
Total sugars: 12g
Fibre: 15g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time