Shawarma Roast Cauliflower with Saffron Bulgur
Tahini Drizzle and Caramelised Nuts
- Cereals containing gluten
- Wheat
- Nuts
- Walnuts
- Pistachio nuts
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
- Sulphites
Ingredients
50 grams
Feta Cheese
1 sachet(s)
Saffron
300 grams
Cauliflower Florets
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
30 grams
Honey
1 unit(s)
Fennel
1 pot(s)
Shawarma Spice Mix
1 unit(s)
Lemon
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
1 unit(s)
Orange
30 grams
Tahini
1 sachet(s)
Vegetable Stock Powder
25 grams
Salted Pistachios
(Contains: Nuts, Pistachio nuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts, Sulphites)
1 bunch(es)
Mint
1 unit(s)
Red Onion
Not included in your delivery
240 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200 °C. Chop the fennel into 6 wedges and put into a large bowl with the cauliflower florets. Add the shawarma spice, half of the honey, oil and water (1 tbsp per person). Season with salt and pepper. Use your hands to coat thoroughly then place on a large baking tray and roast on the top shelf of your oven until the veggies are tender, 33-35 minutes.
Halve, peel and thinly slice the red onion. Heat a splash of oil in a large saucepan on a medium high heat. Cook the onion until it's soft, stirring regularly 2-3 minutes. Next add the water (see ingredients for amount) into the pan with the onion. Add the bulgar wheat along with the veg stock and saffron. Bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Crumble the feta and gently mix together. Zest and half the lemon. In a bowl, mix together the tahini, half the lemon juice, a drizzle of oil and water (1 tbsp per person). Taste and add a pinch of salt if needed.
Roughly chop the walnuts and pistachios. In a medium sauce pan add the remaining honey and the orange juice and bring to the boil. Once boiling add the walnuts and pistachios and boil for 3-4 minutes until most of the liquid has evaporated and the nuts are sticky.
Fluff the bulgar up with a fork then add the remaining lemon juice, zest, half of the feta mix keeping the rest to one side. Season with salt if needed.
Serve the bulgar wheat between your plates. Then pile up the roasted Cauliflower and Fennel. Generously dress the veg with the tahini dressing and top with the caramelised nuts. Sprinkle the feta and mint over the whole dish and enjoy!
