Whole Roasted Cauliflower Bowl with Chickpeas, Freekeh, and Tabouli

Name: Whole Roasted Cauliflower Bowl with Chickpeas, Freekeh, and Tabouli
Cuisine: Lebanese
Ingredients: 1 cup (184 g) freekeh, rinsed and soaked in water for 30 minutes, drained; 1½ cups (355 ml) veggie stock or water; 1 medium head cauliflower, whole, with the core trimmed; 2 tablespoons (28 ml) melted butter; 3 garlic cloves, minced; Zest of 1 lemon; 2 teaspoons paprika; 1 teaspoon ground allspice; 1 teaspoon pepper; 1 chicken bouillon cube, crumbled, or 2 teaspoons powder; 1 chicken bouillon cube, crumbled, or 2 teaspoons powder; 1 cup chickpeas, (164 g) cooked, or (200 g) canned, rinsed and drained; 1 cup chickpeas, (164 g) cooked, or (200 g) canned, rinsed and drained; 1 cup chickpeas, (164 g) cooked, or (200 g) canned, rinsed and drained; 1½ cups (90 g) fresh parsley leaves, finely chopped; ¼ cup (8 g) fresh mint leaves, finely chopped; 2 scallions, minced; 1 tomato, finely diced; ⅓ cup (47 g) fine bulgur (size #1), soaked in ½ cup (120 ml) boiling water to soften, drained; ⅓ cup (47 g) fine bulgur (size #1), soaked in ½ cup (120 ml) boiling water to soften, drained; 2 tablespoons (28 ml) fresh lemon juice; 3 tablespoons (45 ml) olive oil; ½ teaspoon salt; Toasted pine nuts; Pomegranate arils; Minced fresh parsley; Ground sumac Yogurt

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This tasty Roasted Cauliflower and Chickpeas Bowl showcases the beauty of Lebanese food—bold, fragrant, and simple at heart with an abundance of fresh ingredients. The cauliflower is parboiled whole, then roasted with a spice mix and finished with plenty of tahini, toasted pine nuts, pomegranate, and fresh parsley. It’s served over freekeh, an ancient Mediterranean grain with a unique smoky nutty flavor as it’s made from roasted cracked green wheat. A tabouli salad enhances the bowl, along

Ingredients

Asia
Lebanon
Main course
Mediterranean

Ingredients

Method