Roasted Cauliflower Bowl (Print Version)

Herb-seasoned roasted cauliflower served over rice with fresh vegetables and creamy tahini dressing.

# Ingredient List:

→ 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 additional as needed
20 - 1 tablespoon olive oil
21 - 1 teaspoon maple syrup or honey
22 - 1/2 teaspoon garlic powder
23 - Salt and pepper to taste

# Recipe Steps:

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 pepper. Toss until evenly coated.
03 - Spread seasoned cauliflower on prepared baking sheet in single layer. Roast for 25 to 30 minutes, stirring halfway through cooking, until golden brown and tender.
04 - Combine rinsed rice, water, and salt in saucepan. Bring to boil over high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes until liquid is absorbed and rice is tender. Fluff with fork.
05 - In bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, and garlic powder until smooth. Season with salt and pepper to taste. Add additional water as needed to achieve drizzling consistency.
06 - Divide cooked rice evenly among four serving bowls. Layer with spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion.
07 - Drizzle tahini sauce over each bowl. Serve immediately while cauliflower is warm.

# Expert Suggestions:

01 -
  • It looks impressive but comes together with basic pantry staples and whatever vegetables you have on hand.
  • The tahini sauce is dangerously good and you will find yourself drizzling it on everything for days.
  • Leftovers actually taste better the next day once the flavors meld together in the fridge.
  • You can prep the components separately and assemble bowls throughout the week without any sogginess.
02 -
  • Don't overcrowd the baking sheet or the cauliflower will steam instead of roast, use two sheets if you need to.
  • The tahini sauce will thicken as it sits, so whisk in a bit more water before serving if you made it ahead.
  • Rinse your rice thoroughly before cooking or it will turn out gummy instead of fluffy, I learned this the hard way.
03 -
  • Let the cauliflower cool for five minutes before adding it to the bowls so it doesn't wilt the greens completely.
  • Use a microplane to add fresh garlic to the tahini sauce instead of garlic powder for a more vibrant flavor.
  • Double the tahini sauce recipe and keep extra in the fridge, it transforms boring salads and grain bowls all week long.
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