Lebanese Cauliflower Bowls

Spicy cauliflower pairs well with smokey baba ganoush.

Hands-on time 30min. Cooking time about 35min. Serves 4 FOR THE CAULIFLOWER  600g (1lb 5oz) cauliflower florets, about 1 large cauliflower  11/2tbsp shawarma spice mix  1/2tbsp olive oil  Juice 1/2 lemon FOR THE BABA GANOUSH  2 large aubergines  1/2tbsp olive oil  2 garlic cloves, crushed  11/2tbsp tahini  1/2tsp chilli powder  1tsp ground cumin  Juice 1 lemon FOR THE TABBOULEH  100g (31/2oz) bulgur wheat  400g tin chickpeas, drained and rinsed  3tbsp olive oil  Juice 11/2 lemons  Large handful parsley, roughly chopped  Small handful mint, roughly chopped  3 tomatoes, deseeded and finely chopped  1 cucumber, deseeded and finely chopped  2 spring onions, thinly sliced  50g (2oz) pomegranate seeds

1 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss cauliflower, shawarma spice mix and plenty of seasoning. Drizzle over oil and roast for 30min, until just tender. Squeeze over lemon juice and set aside.

2 For the baba ganoush, halve aubergines lengthways, score flesh in a criss-cross pattern (do not cut through the skin), and brush cut sides with oil. Arrange cut-side up in a small roasting tin, cover with foil and cook in same oven as cauliflower for 20-30min, until flesh is soft. Carefully scoop out flesh into a food processor (discard skins). Whizz with remaining baba ganoush ingredients until smooth; season; set aside.

3 In a medium pan, bring the bulgur wheat and 200ml (7fl oz) cold water to boil. Cover with a lid and simmer for 8-10min, then take off heat; set aside, covered, for 5min. Stir in remaining tabbouleh ingredients; season. To serve, divide between 4 bowls and top with cauliflower and baba ganoush. PER SERVING 434cals, 15g protein, 19g fat (3g saturates), 44g carbs (12g total sugars), 15g fibre