Spiced and roasted cauliflower with herby bulgur wheat and tahini recipe | Sainsbury`s Magazine

Ingredients

• 1 large cauliflower
• 2 x 400g tins chickpeas, drained and rinsed
• 1 tbsp ground turmeric
• 2 tsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• juice of 11⁄2 lemons, plus extra to taste
• 3 tbsp rapeseed oil
• 2 tbsp clear honey, plus extra to taste
• 2 garlic cloves, finely sliced
• 300g dried bulgur wheat
• 1⁄2 vegetable stock pot or cube
• 1 tsp dried mint
• 2 tbsp extra-virgin olive oil, plus extra to taste
• a handful of fresh mixed herbs (we used parsley, dill and coriander)
• 1 red onion, finely sliced
• 50g dried cranberries
• 2 tbsp toasted pumpkin and sunflower seeds
• 100g feta*, crumbled
• 100g tahini, stirred