Uploaded February 2025 | Updated September 2026, 3 weeks ago
Tzatziki & Cauliflower Nourish Bowl👇🏼😋 Roasted smoky crunchy chickpeas and cauliflower with parsley, red onion, tomato, cucumber, pomegranate and sesame seeds on a bed of creamy tzatziki. Simple, yet so delicious! If you like, serve with some pita.
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes🌿
Serves 2
Cauliflower and chickpeas:
1 head of cauliflower, cut into small florets (roughly 3 cups)
420g can chickpeas, drained and rinsed
Drizzle of olive oil to coat it all
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp oregano
1/2 tsp cayenne
2 tsp garlic powder
2 tsp onion powder
Generous pinch of salt and black pepper
Salad:
1 small red onion, finely diced
1 bunch of parsley, finely chopped (roughly 2-3 cups chopped)
1 cucumber, finely diced
1 medium tomato, finely diced
Juice from 1 small lemon
2 tsp olive oil
Pinch of salt
Tzatziki:
1 cup coconut yogurt
1 small cucumber, grated and juice squeezed out
Pinch of salt and pepper
Juice from 1 lemon
1 garlic clove minced
1 tbsp chopped fresh or dried dill
1/2 tbsp olive oil
Other:
2 tbsp sesame seeds
1/3 cup fresh pomegranate seeds
1 avocado sliced
Preheat oven to 200°C/390°F. Mix the seasoning/spices in a bowl. Add the cauliflower and chickpeas on a baking tray. Add the olive oil and seasoning and toss to coat. Place in the oven and bake for 35 minutes.
Add all the tzatziki ingredients in a bowl and mix together.
For the salad, add the parsley, onion, tomato, cucumber, olive oil, lemon juice, salt and pepper in a bowl, toss to combine.
To assemble, add the tzatziki on the base of a bowl, top with salad, cauliflower, chickpeas, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
Tzatziki & Cauliflower Nourish Bowl👇🏼😋 Roasted smoky crunchy chickpeas and cauliflower with parsley, red onion, tomato, cucumber, pomegranate and sesame seeds on a bed of creamy tzatziki. Simple, yet so delicious! If you like, serve with some pita.
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes🌿
Serves 2
Cauliflower and chickpeas:
1 head of cauliflower, cut into small florets (roughly 3 cups)
420g can chickpeas, drained and rinsed
Drizzle of olive oil to coat it all
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp oregano
1/2 tsp cayenne
2 tsp garlic powder
2 tsp onion powder
Generous pinch of salt and black pepper
Salad:
1 small red onion, finely diced
1 bunch of parsley, finely chopped (roughly 2-3 cups chopped)
1 cucumber, finely diced
1 medium tomato, finely diced
Juice from 1 small lemon
2 tsp olive oil
Pinch of salt
Tzatziki:
1 cup coconut yogurt
1 small cucumber, grated and juice squeezed out
Pinch of salt and pepper
Juice from 1 lemon
1 garlic clove minced
1 tbsp chopped fresh or dried dill
1/2 tbsp olive oil
Other:
2 tbsp sesame seeds
1/3 cup fresh pomegranate seeds
1 avocado sliced
Preheat oven to 200°C/390°F. Mix the seasoning/spices in a bowl. Add the cauliflower and chickpeas on a baking tray. Add the olive oil and seasoning and toss to coat. Place in the oven and bake for 35 minutes.
Add all the tzatziki ingredients in a bowl and mix together.
For the salad, add the parsley, onion, tomato, cucumber, olive oil, lemon juice, salt and pepper in a bowl, toss to combine.
To assemble, add the tzatziki on the base of a bowl, top with salad, cauliflower, chickpeas, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
