Uploaded February 2025 | Updated September 2026, 2 weeks ago
Spiced Cauliflower Nourish Bowl👇🏼😍 Try this wholesome and flavourful recipe for your next lunch! It’s got crunchy roasted spiced chickpeas and cauliflower with couscous, spinach, red onion, avocado and sesame seeds on a bed of creamy hummus.
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, rinsed and pat dry
Drizzle of olive oil to coat it all
1 tsp ground turmeric
3 tsp ground paprika
3 tsp ground cumin
1/2 tsp ground coriander
2 tsp garlic powder
1 tsp onion powder
1/4 tsp ground chilli
Generous pinch of salt and pepper
Hummus (or use store bought):
400g can chickpeas, drained and rinsed
1 1/2 tbsp olive oil
Pinch of salt and pepper
Juice from 1 lemon
1/4 cup tahini
1 small garlic clove, chopped
Water to thin if needed
Couscous:
1/2 cup dry couscous (I used wholemeal spelt)
3/4 cup boiling water or vegetable stock
Other:
2 tbsp sesame seeds
2 cups baby spinach
1/2 red onion, sliced
1 avocado, sliced
Pomegranate if in season
Preheat oven to 200°C/390°F. Mix the seasoning/spices in a bowl. Add the cauliflowers 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 hummus ingredients in blender or processor and blend until creamy.
Add the couscous and boiling water/stock in a bowl, cover for 10 mins and fluff with a fork.
Once cauliflower/chickpeas are ready, allow to cool for 5-10 minutes. To assemble, add the hummus on the base of a bowl, top with couscous, spinach, avocado, cauliflower, chickpeas, red onion and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
Spiced Cauliflower Nourish Bowl👇🏼😍 Try this wholesome and flavourful recipe for your next lunch! It’s got crunchy roasted spiced chickpeas and cauliflower with couscous, spinach, red onion, avocado and sesame seeds on a bed of creamy hummus.
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, rinsed and pat dry
Drizzle of olive oil to coat it all
1 tsp ground turmeric
3 tsp ground paprika
3 tsp ground cumin
1/2 tsp ground coriander
2 tsp garlic powder
1 tsp onion powder
1/4 tsp ground chilli
Generous pinch of salt and pepper
Hummus (or use store bought):
400g can chickpeas, drained and rinsed
1 1/2 tbsp olive oil
Pinch of salt and pepper
Juice from 1 lemon
1/4 cup tahini
1 small garlic clove, chopped
Water to thin if needed
Couscous:
1/2 cup dry couscous (I used wholemeal spelt)
3/4 cup boiling water or vegetable stock
Other:
2 tbsp sesame seeds
2 cups baby spinach
1/2 red onion, sliced
1 avocado, sliced
Pomegranate if in season
Preheat oven to 200°C/390°F. Mix the seasoning/spices in a bowl. Add the cauliflowers 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 hummus ingredients in blender or processor and blend until creamy.
Add the couscous and boiling water/stock in a bowl, cover for 10 mins and fluff with a fork.
Once cauliflower/chickpeas are ready, allow to cool for 5-10 minutes. To assemble, add the hummus on the base of a bowl, top with couscous, spinach, avocado, cauliflower, chickpeas, red onion and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
