1 toasted sesame seeds<\/li>\n<\/ul>\nPreheat the oven to 375\u00baF.<\/p>\n
Arrange the cauliflower, chickpeas, and onion on a baking sheet.<\/p>\n
In a small bowl, whisk together the lemon juice, olive oil, garlic, and shawarma seasoning.\nDrizzle the mixture over the vegetables and stir well to coat.<\/p>\n
Roast, stirring every 15 minutes, until golden brown, 25 to 30 minutes. Remove the pan from the oven.<\/p>\n
Meanwhile, in a small pot, bring 2 cups water to a boil over medium-high heat. Add the bulgur and stir. Reduce the heat to medium, cover, and cook until tender, about 12 minutes. Fluff with a fork and set aside.<\/p>\n
For each serving, arrange the following in a bowl: 2\/3 cup of the bulgur, one-quarter of the cauliflower mixture, \u00bc cup of the Vegan Cultured Yogurt Dressing, one-quarter of the cucumber,\none-quarter of the tomato, 4 olives, 1 lemon slice, \u00bc cup of the parsley, and 1 teaspoon of the sesame seeds.<\/p>\n
NOTE: To make this recipe gluten-free, substitute a gluten-free grain like millet, brown rice, or quinoa for the bulgur.<\/p>\n
Vegan Cultured Yogurt Dressing<\/strong><\/p>\n\n- 1 cup plain unsweetened cultured plant-based yogurt<\/li>\n
- Juice of \u00bd lemons<\/li>\n
- 1 garlic clove, minced<\/li>\n
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried \u00bd\nteaspoon ground cumin<\/li>\n
- Pinch of freshly ground black pepper<\/li>\n
- Pinch of salt (optional)<\/li>\n<\/ul>\n
In a small bowl, whisk together the yogurt, lemon juice, garlic, parsley, cumin, and pepper until smooth. Season with the salt (if using). The dressing will keep in an airtight container in the refrigerator for up to 1 week.<\/p>\n
NOTE: This recipe is gluten-free.<\/p>\n
<\/div>\n
Reprinted with permission from The Plant-Powered Plan to Beat Diabetes<\/em> by \u00a9 Sharon. Published by Union Square & Co. Photography \u00a9 Ghazalle Badiozamani<\/p>\nBack to Food Article<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"View recipe<\/p>\n","protected":false},"author":3,"featured_media":14238,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[179,35],"tags":[],"class_list":["post-14235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-2023-recipe","category-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/14235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=14235"}],"version-history":[{"count":2,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/14235\/revisions"}],"predecessor-version":[{"id":14239,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/14235\/revisions\/14239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/14238"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=14235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=14235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=14235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2023\/08\/SHAWARMA-INSPIRED-CAULIFLOWER-BULGUR-BOWLS.600.jpg\")
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