Roasted Cauliflower Bowl (Printable)

Herb-roasted cauliflower with fluffy rice, fresh vegetables, and creamy tahini sauce for a satisfying vegetarian meal.

# 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 Base

09 - 1 cup basmati or jasmine rice, rinsed
10 - 2 cups water
11 - 1/2 teaspoon salt

→ Fresh 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 pepper to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine cauliflower florets with 2 tablespoons olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated and spread in a single layer on the prepared baking sheet.
02 - Roast for 25 to 30 minutes, tossing halfway through cooking, until golden brown and tender with crispy edges.
03 - While cauliflower roasts, place rinsed rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Fluff with a fork.
04 - In a bowl, whisk together tahini, lemon juice, 2 tablespoons water, 1 tablespoon olive oil, maple syrup, and garlic powder until smooth. Season with salt and pepper to taste. Add additional water one tablespoon at a time to achieve desired consistency.
05 - Divide cooked rice evenly among four serving bowls. Layer spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion on top of the rice.
06 - Drizzle each bowl with tahini sauce and serve immediately while cauliflower remains warm.

# Expert Tips:

01 -
  • The roasted cauliflower gets this incredible smoky crunch that makes vegetables feel like the main event, not the supporting cast.
  • Everything comes together in under an hour, and most of it happens while you're doing other things.
  • That tahini sauce is creamy enough to feel luxurious but tastes like something simple and honest.
02 -
  • Don't crowd the baking sheet with cauliflower or it will steam instead of roast; give each piece breathing room so the edges can crisp up.
  • If your tahini sauce breaks or gets too thick, whisk in a little more water one teaspoon at a time until it reaches that perfect drizzle consistency.
03 -
  • Taste the tahini sauce before serving and adjust the lemon juice and garlic powder to your preference; a little more acidity can make everything pop.
  • For a Mediterranean version, crumble some feta cheese over the top and add a handful of kalamata olives to the mix.
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