Turkish Spiced Cauliflower Grain Bowls with Pickled Radishes and Garlic Yogurt

This vibrant grain bowl brings together the warm, aromatic flavors of Turkish spices with perfectly roasted cauliflower. Sweet golden raisins and crunchy cashews add texture, while quick-pickled radishes provide a tangy punch. A creamy garlic yogurt sauce ties everything together for a satisfying and balanced meal.

Ready in under an hour, this bowl is perfect for a wholesome lunch or dinner. The combination of roasted vegetables, chewy grains and bright pickled elements creates a dish that’s as delicious as it is colorful.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Zest and quarter the lemon. Cut cauliflower into bite-size pieces. Thinly slice radishes. Roughly chop cashews. Place raisins in a small microwave-safe bowl with 1 teaspoon water and a squeeze of lemon juice. Cover with plastic wrap and microwave for 15 seconds. Remove wrap, stir and set aside.
2. On a baking sheet, toss cauliflower and tomatoes with a drizzle of olive oil, Turkish spice blend, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. In a small microwave-safe bowl, combine radishes, ½ teaspoon sugar, ¼ teaspoon salt, a squeeze of lemon juice and pepper. Cover with plastic wrap and microwave for 30-60 seconds. Remove wrap and set aside to pickle, stirring occasionally.
4. In another small bowl, mix mayonnaise, yogurt, garlic powder, half the lemon zest, 1 teaspoon water, a squeeze of lemon juice, salt and pepper.
5. When vegetables have 5 minutes left, massage the grain package to separate grains. Partially open and microwave until warmed through, 1½-2 minutes. In a large bowl, toss grains, tomatoes, drained raisins, half the cashews, remaining lemon zest, a drizzle of olive oil, salt and pepper.
6. Divide grain salad among shallow bowls. Top with roasted cauliflower, garlic yogurt sauce, drained pickled radishes and remaining cashews. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, you can substitute with cooked quinoa, brown rice or farro. Use about 1½ cups cooked grains.

How can I make this dish vegan?

Replace the yogurt and mayonnaise with plant-based alternatives, such as vegan yogurt and vegan mayonnaise.

Can I prepare the pickled radishes in advance?

Absolutely! The pickled radishes can be made up to 3 days ahead and stored in an airtight container in the refrigerator.