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Rukmini Iyer’s quick and easy recipe for spiced roasted cauliflower with chickpeas, halloumi and lemony bulgur

A weeknight traybake that’s full of lemony, spicy vimAn easy weeknight dinner, with enough for a lunchbox the next day, too. Chickpeas, halloumi and pomegranate are always a winning combination and were a constant on my summer table, but you’ll add plant points and an autumnal touch with the lovely, baharat-spiced cauliflower and hearty, lemon-spiked bulgur wheat base. Continue reading...

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