# What You'll Need:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon dried thyme
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Rice
09 - 1 cup basmati or jasmine rice, rinsed
10 - 2 cups water
11 - 1/2 teaspoon salt
→ Vegetables
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1 cup shredded carrots
15 - 1/4 cup red onion, thinly sliced
16 - 2 cups baby spinach or mixed greens
→ Tahini Sauce
17 - 1/4 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 2 tablespoons water, plus more as needed
20 - 1 tablespoon olive oil
21 - 1 teaspoon maple syrup or honey
22 - 1/2 teaspoon garlic powder
23 - Salt and black pepper to taste
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine cauliflower florets with olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Spread seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
04 - Place rinsed rice, water, and salt in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
05 - In a bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, and garlic powder until smooth and creamy. Season with salt and pepper. Add additional water if thinner consistency is desired.
06 - Divide cooked rice among serving bowls. Layer spinach, roasted cauliflower, cherry tomatoes, cucumber, shredded carrots, and red onion on top of each rice portion.
07 - Drizzle tahini sauce generously over each bowl. Serve immediately.
