Roasted Cauliflower Bowl

This Roasted Cauliflower Bowl is a vibrant and nourishing main dish that brings together the earthy flavors of herb-roasted florets and the freshness of colorful vegetables. Served over a bed of fluffy rice and topped with a creamy, zesty tahini sauce, it is a wholesome meal that is both satisfying and simple to prepare.

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The combination of warm roasted cauliflower and crisp cucumbers creates a delightful contrast in every bite. This bowl is designed to be versatile, making it an excellent choice for meal prep or a healthy family dinner.

Ingredients

• For the Roasted Cauliflower:
• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Rice:
• 1 cup basmati or jasmine rice, rinsed
• 2 cups water
• 1/2 tsp salt
• For the Vegetables:
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup shredded carrots
• 1/4 cup red onion, thinly sliced
• 2 cups baby spinach or mixed greens
• For the Tahini Sauce:
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (plus more as needed)
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 1/2 tsp garlic powder
• Salt & pepper to taste

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, toss cauliflower florets with olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and pepper. Spread on the prepared baking sheet.

Step 3

Roast cauliflower for 25–30 minutes, tossing halfway, until golden and tender.

Step 4

Meanwhile, place rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is cooked. Fluff with a fork.

Step 5

Prepare the tahini sauce: whisk tahini, lemon juice, water, olive oil, maple syrup, garlic powder, salt, and pepper in a bowl until smooth. Add more water for desired consistency.

Step 6

To assemble, divide rice among bowls. Top with spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion.

Step 7

Drizzle with tahini sauce and serve immediately.

Zusatztipps für die Zubereitung

The tahini sauce can be made ahead and refrigerated for up to 3 days. If the sauce thickens too much while chilled, simply whisk in a teaspoon of warm water at a time until you reach your desired consistency.

Varianten und Anpassungen

For extra protein, add chickpeas or grilled tofu to the bowl. You can also substitute the white rice for quinoa or brown rice for added fiber. For a Mediterranean twist, try adding a sprinkle of crumbled feta cheese on top.

Serviervorschläge

Serve this dish immediately while the cauliflower is still warm and the rice is fluffy. Ensure each bowl gets a generous portion of the fresh vegetables to balance the roasted elements.

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Enjoy this colorful and flavorful roasted cauliflower bowl, a perfect example of how simple, fresh ingredients can create a truly nourishing and delicious meal.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, prepare the roasted cauliflower, rice, and tahini sauce up to three days in advance. Store components separately in the refrigerator and assemble when ready to serve. The vegetables stay fresh longer when added just before eating.

→ What can I substitute for tahini?

Greek yogurt blended with lemon creates a lighter alternative. Cashew butter or sunflower seed butter also work well for a creamy sauce with similar consistency, though the flavor profile will shift slightly from traditional tahini.

→ How do I get the cauliflower extra crispy?

Space the florets evenly on the baking sheet without overcrowding. Roast at 425°F and avoid flipping too frequently—let them develop a golden crust on one side before tossing halfway through cooking.

→ Is this bowl protein-rich enough for a main dish?

The base provides approximately 8 grams of protein per serving. Boost this by adding chickpeas, grilled tofu, or a hard-boiled egg. Feta cheese also contributes additional protein while enhancing the Mediterranean flavors.

→ Can I grill the cauliflower instead of roasting?

Grilling works beautifully and adds a smoky char. Cut larger florets to prevent them from falling through the grates, brush with the same oil and herb mixture, and grill over medium-high heat for 15-20 minutes, turning occasionally.