This delicious cauliflower bulgur pilaf is a brilliant vegan meal. It’s also great as part of a mezze spread and goes perfectly with so many delicious dishes. Drizzle over tahini sauce for bulgur pilaf perfection.
We served a roasted cauliflower dish at my October Veggielicious supperclub and it went down VERY well.
In this roasted cauliflower and bulgur wheat recipe the chewy texture of the bulgur wheat marries perfectly with the roasted cauliflower and the creamy tahini sauce. It’s a delicious vegan main course that also works really well as part of a mezze spread.
How to cook bulgur wheat
Bulgur wheat can either be boiled in a saucepan or soaked in hot water.
If you’re boiling your bulgur wheat it will take 10-15 minutes to absorb all the water and be cooked.
Soaking bulgur wheat takes a little longer – between 20-30 minutes. It’ll have a chewier texture if you soak it.
How to boil bulgur wheat
- Place in a saucepan and cover with boiling water or hot vegetable stock that comes 2-3cm above the level of the bulgur wheat in the pan.
- Bring to the boil, then reduce to a simmer and cover with a lid.
- Cook for 10-15 minutes until the water has been absorbed.
How to soak bulgur wheat
- Place your bulgur wheat into a heatproof bowl.
- Cover with boiling water by about 2-3cm.
- Put a lid or plate on top of the bowl and leave to soak for 20-30 minutes until the water has been absorbed.
With either method if you feel like your bulgur wheat isn’t cooked simply add a splash more water. Bulgur wheat does have a slight bite to it even when cooked.
For more information about how to cook bulgur wheat read this guide by BBC Good Food.
What to serve with this dish
Other recipes that go really well with this bulgur pilaf include:
- baba ghanoush
- baked Greek beans
- quinoa tabbouleh
- cauliflower hummus
- Israeli salad
- vegan spanakopita
- baked cauliflower falafel
- roast beetroot dip
- garlic tahini sauce.
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How to make cauliflower bulgur pilaf
Bulgur pilaf with roasted cauliflower
For the roasted cauliflower
- 1 cauliflower broken into florets
- 1 tbsp fennel seeds
- 1 tbsp nigella seeds
- 2 tbsp olive oil
For the bulgur pilaf
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic chopped
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp chilli powder
- 1 tbsp tomato puree
- 250 g bulgur wheat
- 400 g tinned chickpeas drained and rinsed
- 500 ml hot vegetable stock
- pinch salt
- black pepper
- tahini sauce
- flat leaf parsley chopped
- pomegranate seeds optional
For the cauliflower
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Put the cauliflower florets into a roasting dish, sprinkle over 1 tbsp fennel seeds and 1 tbsp nigella seeds. Drizzle with olive oil and mix well.
- Roast for 30-40 minutes until soft. Stir occasionally
For the bulgur pilaf
- Heat the olive oil in a large saucepan. Fry a chopped onion for 8-10 minutes until soft.
- Add 2 cloves of chopped garlic, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp chilli powder and 1 tbsp tomato puree. Stir and cook for 2 minutes.
- Pour in 250g bulgur wheat and stir again.
- Add a tin of chickpeas and 500ml vegetable stock. Bring to the boil, then cover with a lid and cook for 10-15 minutes until the bulgur wheat is cooked. See notes above about cooking bulgur wheat if needed.
- Remove the lid then season to taste with salt and pepper .
Serve with tahini sauce, flat leaf parsley and pomegranate seeds.