Spiced roasted cauliflower with chickpeas, halloumi and lemony bulgur

Name: Spiced roasted cauliflower with chickpeas, halloumi and lemony bulgur
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean, Asian
Ingredients: 1 medium cauliflower, cut into medium florets, plus any young leaves; 400g tinned or jarred chickpeas, drained and rinsed; 1 red onion, peeled and cut into eight; 250g halloumi, cut into 2cm chunks; 2 garlic cloves, peeled and finely grated; 2 tbsp olive oil; 2 heaped tsp baharat; 1 tsp sea salt flakes; ½ tsp caster sugar (optional); 200g bulgur wheat; 400ml hot vegetable stock; Juice and finely grated zest of 1 lemon, plus 2 strips lemon zest; 2 tbsp extra-virgin olive oil; Seeds of ½ pomegranate; 15g fresh mint, leaves picked

4 steps

Prep:15minCook:25min

Updated at: Tue, 21 Oct 2025 17:21:16 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories641 kcal (32%)

Total Fat35.1 g (50%)

Carbs66.3 g (25%)

Sugars10.8 g (12%)

Protein26.3 g (53%)

Sodium2437.1 mg (122%)

Fiber13.6 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1cauliflower

medium, cut into medium florets, plus any young leaves

400gtinned chickpeas

or jarred, drained and rinsed

1red onion

peeled and cut into eight

250ghalloumi

cut into 2cm chunks

2garlic cloves

peeled and finely grated

2 Tbspolive oil

2 heaped tspbaharat

1 tspsea salt flakes

½ tspcaster sugar

optional

200gbulgur wheat

400mlvegetable stock

hot

1lemon

Juice and finely grated zest of

2 stripslemon zest

2 Tbspextra-virgin olive oil

0.5pomegranate

seeds of

15gfresh mint

leaves picked

Instructions

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6. Tip the cauliflower, cauliflower leaves, chickpeas, onion and halloumi into a large roasting tin, then mix in the garlic, olive oil, baharat, salt and sugar, if using. Transfer to the oven and roast for 25 minutes.

Step 2

Meanwhile, tip the bulgur wheat into a medium roasting tin, top with the hot stock and strips of lemon zest, and cover tightly with foil. When there are 15 minutes left on the cauliflower, pop the bulgur wheat on a lower shelf in the oven.

Step 3

Mix the lemon juice and grated lemon zest with the extra-virgin olive oil, then stir half of this through the bulgur wheat and drizzle the rest over the cauliflower.

Step 4

Taste and add a little sea salt, if needed, then scatter the pomegranate and mint over the cauliflower, and serve with the bulgur wheat.