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The Guardian - UK
The Guardian - UK
Lifestyle
Rukmini Iyer

Rukmini Iyer’s quick and easy recipe for spiced roasted cauliflower with chickpeas, halloumi and lemony bulgur

Rukmini Iyer's spiced roasted cauliflower with chickpeas, halloumi and lemony bulgur.
Rukmini Iyer’s spiced roasted cauliflower with chickpeas, halloumi and lemony bulgur. Photograph: Matthew Hague/The Guardian. Food and prop styling: Lucy Turnbull. Food styling assistant: Chloe Glazier.

An easy weeknight dinner, with enough for a lunchbox the next day, too. Chickpeas, halloumi and pomegranate are always a winning combination and were a constant on my summer table, but you’ll add plant points and an autumnal touch with the lovely, baharat-spiced cauliflower and hearty, lemon-spiked bulgur wheat base.

Spiced roasted cauliflower with chickpeas, halloumi and lemony bulgur

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