This Persephone Bowl (so named for the inclusion of luscious pomegranate seeds) is a celebration of the changes all around us: it’s colorful, vibrant and literally bursting with juicy flavors, but still with a touch of heat – because let’s face it – it’s not quite summer just yet.

Persephone Bowl [Vegan]



Cooking Time




  • 1 medium cauliflower
  • 8 ounces canned puy lentils, rinsed and drained
  • 2 ounces bulgur wheat
  • 1 tsp smoked paprika
  • Pinch saffron
  • 2 tbsp hemp seeds
  • 7 ounces green beans
  • 1 pomegranate
  • 1 orange (organic, unwaxed)
  • 1 small red cabbage
  • 1 red onion
Cauliflower Seasoning:
  • 1 tbsp olive oil
  • 1 tsp sumac
  • 1 tsp ground cumin
  • ½ tsp chilli flakes
  • 6 cloves garlic (unpeeled, but root ends removed)
  • Juice of ½ lemon (organic)
  • 1 tbsp apple cider vinegar
  • 1 tsp olive oil
  • pinch Himalayan pink salt
  • 2 tbsp tahini
  • Juice of ½ lemon (organic)
  • 4 tbsp water
  • pinch Himalayan pink salt
  • pinch chilli flakes


  1. Preheat the oven to 400°F.
  2. Cut the cauliflower into bite-size florets and place on a tray. Add the oil, sumac, cumin, chilli flakes and give it a stir, arranging the florets in one layer. Slice half of the orange, so that you have about 6 thin discs and add these to the tray.
  3. Cover with foil and place on the top shelf of the oven to cook for 15 minutes.
  4. While the cauliflower is cooking, thinly slice the cabbage and onion and combine in a large bowl with the marinade ingredients.
  5. Next, place the bulgur wheat in a small bowl with the paprika and saffron and cover with boiling water. Cover the bowl with a plate so that the wheat can steam.
  6. Boil the green beans for about 4 minutes, then run under cold water and set aside.
  7. De-seed the pomegranate and add these to the bowl with the cabbage.
  8. Peel and chop the remaining half of the orange and stir this, the lentils and green beans, in too.
  9. Give the cauliflower a stir and add to the tray the garlic and hemp seeds. Return to the oven, uncovered, for a further 10-15 minutes.
  10. Drain any remaining water from the bulgur wheat and add this to the rest of the salad.
  11. To make the dressing, stir all of the ingredients together until you have a smooth, loose consistency.
  12. The cauliflower will now be cooked and the garlic cloves can be squeezed from their skins.
  13. Complete the salad assembly and serve!


Make this recipe gluten free by swapping bulgur wheat for quinoa.