One of the main things I’ve learnt so far on my #YearofVeganLunches challenge is that I need to get some decent variety of base carb in. Sure I could eat orzo most weeks, but it’s not the most nutritious of choices. Quinoa is great, but my digestive system doesn’t seem to want it to often. Couscous is just plain boring to have more often than monthly. Right now I have a bit of a thing for bulgur wheat – and this recipe shows it off wonderfully.
And to be honest the star of the show really is the cauliflower anyway. Roasted to perfection so it’s tender, slightly charred and almost nutty, and basted in plenty of ginger, garlic and za’tar to make it sing. You may think you hate cauliflower but this recipe may make you think again. The best thing, though, is that it’s just so EASY. A few minutes of chopping and then it happily sits in the oven all in one dish, before being drenched in lemon juice. It’s wonderful warm (and if you’re not vegan I highly recommend sprinkling with a spot of feta in that case) but just as good cold with some almonds for additional crunch. Next time I’m going to whip up a quick tahini dressing to serve on the side I think, but it was delicious just as written too. And super easy too…
All-in-one-tin recipes are my thing right now, whether it’s for lunch prep or dinners. I have every single one of Rukmini Iyer’s Roasting Tin books and her latest release, The Quick Roasting Tin, is my favourite. In it is a Thyme & Sesame Cauliflower Tabbouleh which inspired this recipe – but to be honest I can see myself cooking my way through the book. And to make it even easier, Harts of Stur sent me over some of the Pyrex Cook & Go storage range. These make meal prep SO easy, I’m already tempted to order more. We have a couple of the small and medium boxes and they are SO useful. I can cook a batch of a one-pan meal, let it cool then pop the lid on and whack it in the fridge. The smaller ones I’ll then just take to work the next day. For a recipe like this the medium sized box we have is a little too small for the full recipe, so we split the amounts in half and roasted each separately. This worked quite well as we had half for dinner with feta, and then was able to stir the watercress and radishes through the cooled lunch serving before storing overnight. Having said that one of the large boxes is definitely going on my wishlist!
Recipe (serves 4 generously, adapted from The Quick Roasting Tin)
- 150g bulgur wheat
- 300-350ml of vegetable stock (suitable for vegans if necessary)
- 1 large red onion, finely sliced
- 3cm fresh ginger, peeled and grated
- 2 tbsp za’tar, plus an addtional tsp to sprinkle at the end
- 3 cloves of garlic
- 1 large cauliflower – leaves roughly chopped, and florets separately (and chopped into small pieces)
- 2 lemons, zest and juice
- 2 tbsp olive oil
- Around 8 radishes, sliced thinly
- 1 bag of watercress, roughly chopped
- a few handfuls of baby spinach
- a handful of blanched almonds
- Feta to serve (optional)
Tip the bulgur wheat into the roasting tin and pour over the stock. Scatter over the onion and cauliflower leaves. In a bowl, rub the olive oil, ginger, garlic and za’tar over the cauliflower florets, then scatter into the roasting tin. Pop the tin into the oven and roast at 200C for 20-30 minutes or until the cauliflower is tender and the bulgur wheat is cooked – start with only 300ml of stock and add a little more mid-way through cooking if needed. Remove from the oven and stir through the lemon zest and juice, watercress and radishes. Serve scattered with almonds, extra za’tar and feta (if using).
If using for a lunch, allow the roasted mix to cool before stirring through the extras, I recommend adding a little extra olive oil too. I imagine this would also be amazing scattered with some pomegranate seeds too!
What is your go-to lunchbox?