Ingredients
Directions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
In a large bowl, mix together the cauliflower, chickpeas, avocado oil, if using, and harissa spice blend. Stir until the cauliflower and chickpeas are well coated.
Spread them out evenly on the parchment-lined baking sheet and roast for 30 minutes, tossing halfway through.
Meanwhile, make the Cucumber Yogurt Sauce: Mix together the yogurt, grated cucumber, grated onion, cilantro (if using), apple cider vinegar, cumin, and salt and pepper (if using) in a medium bowl and set aside.
Assemble your dish: Divide the bulgur pilaf between four plates or bowls.
Once the cauliflower and chickpeas are done roasting, divide them between four bowls.
Top each plate with 2–3 forkfuls of pickled red onion. Sprinkle with parsley and serve with lemon wedges.
Serve the Cucumber Yogurt alongside or add 2–4 spoonfuls on top of each bowl.
Chef's Notes
Substitutions
Substitute broccoli or Brussels sprouts for cauliflower.
Instead of chickpeas, use another white bean of choice.
For the onion, use yellow, white, or red.
Substitute parsley, chives, or dill for cilantro.
Instead of pickled onion, use raw red onion.
Instead of spiced bulgur, use plain cooked bulgur.
Squeezing water out of the cucumber
After you’ve grated the cucumber, take a handful-size amount and, with clean hands, squeeze it to release as much water as possible. Set that cucumber aside in a bowl and move onto the next portion that fits in the palm of your hand. Do this until you’ve squeezed as much water as possible out of all of it.
Gluten-free
Substitute quinoa, millet, or brown rice for bulgur.
Prep Ahead
If adding Pickled Red Onions, make them ahead of time and store in an airtight container in the refrigerator for up to 2 weeks.
If adding the cauliflower and chickpeas to the Bulgur Pilaf, make the pilaf ahead of time and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to one month.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
In a large bowl, mix together the cauliflower, chickpeas, avocado oil, if using, and harissa spice blend. Stir until the cauliflower and chickpeas are well coated.
Spread them out evenly on the parchment-lined baking sheet and roast for 30 minutes, tossing halfway through.
Meanwhile, make the Cucumber Yogurt Sauce: Mix together the yogurt, grated cucumber, grated onion, cilantro (if using), apple cider vinegar, cumin, and salt and pepper (if using) in a medium bowl and set aside.
Assemble your dish: Divide the bulgur pilaf between four plates or bowls.
Once the cauliflower and chickpeas are done roasting, divide them between four bowls.
Top each plate with 2–3 forkfuls of pickled red onion. Sprinkle with parsley and serve with lemon wedges.
Serve the Cucumber Yogurt alongside or add 2–4 spoonfuls on top of each bowl.
