Roasted Cauliflower Bulgur Salad

Name: Roasted Cauliflower Bulgur Salad
Prep time: 20 min
Cook time: 25 min
Yield: 6-8
Cuisine: Middle Eastern

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roubashahin.com.au

Salads

Warm cauliflower, fresh herbs, chickpeas, and a creamy tahini yogurt dressing—this bowl is simple, hearty, and comes together easily.

PREP TIME

20 minutes

COOK TIME

25 minutes

SERVES

6-8

About this recipe

I love making this roasted cauliflower bulgur salad because it brings together everything I enjoy in a nourishing bowl—warm vegetables, fresh herbs, and a creamy tahini yogurt dressing. It feels comforting, yet still light enough for a weekday lunch or a relaxed dinner. And I always wonder why people don’t use cracked wheat in their salads more often… it’s filling, affordable, cooks quickly, and turns a simple dish into a complete meal.

This recipe also reminds me of my fennel pearl couscous salad, which feels fresh, light, and full of texture. The fennel brings crunch, the couscous adds body, and the whipped feta ties everything together. I often serve it when I want something that looks beautiful on the table without much effort. Another favourite is my bulgur salad with mango and beans—a refreshing mix that’s simple, colourful, and finished with a creamy tahini yogurt dressing.

This roasted cauliflower bulgur salad blends the same qualities: flavour, ease, and a little Middle Eastern warmth. It comes together naturally, and once everything is mixed, each bite has crunch, creaminess, and just the right balance of herbs and lemon.

Ingredients

For the roasted cauliflower

1 head cauliflower, cut into small florets
1⁄3 cup olive oil
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt

For the bulgur and chickpeas

3⁄4 cup white coarse bulgur (cracked wheat)
1 tablespoon olive oil
1 1⁄2 cups water
1 can chickpeas, drained and rinsed

For the salad

1 heaped cup finely chopped parsley
A handful of fresh mint, finely shredded
1 cucumber, finely diced
1 medium tomato, finely diced
2–3 spring onions, finely sliced
Juice of 1 lemon (4 tablespoons)
4 teaspoons olive oil
Salt to season
1⁄2 cup pomegranate seeds

For the tahini yogurt sauce and for the garnish

2 garlic cloves, crushed
1⁄2 cup hulled tahini
3–4 tablespoons lemon juice
1⁄2 cup natural yogurt
up to 1⁄2 cup water (as needed)
Salt
2 tablespoons pine nuts
Pomegranate molasses

Notes from Rouba

Keep the cauliflower in even pieces so it roasts at the same time.
Blend the tahini and yogurt well; a stick blender makes it extra smooth.
Fried nuts on top add the best crunch—don’t skip them if you can help it.

Method

Step 1. Roast the cauliflower

Preheat the oven to 180°C fan-forced (350°F).

Place the cauliflower on a large baking tray, drizzle with the olive oil, add the paprika, cumin, ground coriander, and salt, then toss well. Roast for 20 minutes or until tender and lightly golden.

Step 2. Cook the bulgur and chickpeas

Heat the olive oil in a medium saucepan over medium heat, add the bulgur, and sauté for 1 minute. Pour in the water, bring to a boil, then reduce the heat to very low, cover, and cook for 15–20 minutes until the bulgur is tender. Stir through the drained chickpeas. Cool.

Step 3. Prepare the salad

Combine the parsley, mint, cucumber, tomato, and spring onion in a bowl. Add the lemon juice, olive oil, and salt, and toss well to coat. Gently toss through the pomegranate seeds last, then set aside.

Step 4. Make the tahini yogurt sauce

Blend the tahini, garlic, lemon juice, salt, and cold water with a stick blender until smooth, then blend in the natural yogurt. Adjust the consistency with more water or lemon juice if needed.

Step 5. Assemble the salad

Spread the tahini yogurt sauce over the base of a large serving platter or shallow bowl. In a separate large bowl, gently toss together the roasted cauliflower, cooled bulgur with chickpeas, and the herb salad until everything is coated in the salad dressing. Spoon this mixture over the tahini base without stirring the tahini through, then finish with fried nuts and a drizzle of pomegranate molasses.

A FEW THINGS YOU’LL WANT TO KNOW

Do I need to roast the cauliflower for longer?
Try not to over-roast it. You want the florets vibrant and able to hold their shape when everything is mixed together.

Can I layer it instead of mixing?
Yes, you can layer it if you prefer. Start with the tahini on the base, then add the bulgur and chickpeas, followed by the salad, and finish with the roasted cauliflower on top. That said, if I’m layering, I still like everything mixed together first, then spooned over the tahini.

Can I adjust the tahini?
Yes. Add more tahini if you love a stronger sesame flavour, or use less if you prefer it lighter. The yogurt keeps it balanced either way.

I don’t like bulgur— what can I use instead?
That’s completely fine. You can substitute the bulgur with regular couscous or pearl couscous. Regular couscous will give you a lighter, fluffier base, while pearl couscous makes the salad heartier with more bite. Cook whichever you choose according to packet instructions, then mix it through the same way.