Roasted Cauliflower Bowl

This Roasted Cauliflower Bowl is a vibrant and nourishing meal featuring herb-roasted cauliflower served atop fluffy rice. Accompanied by colorful vegetables and a zesty tahini sauce, this dish is both visually stunning and packed with wholesome flavors.

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Roasting the cauliflower at a high temperature with herbs like oregano and thyme brings out a deep, savory sweetness. When combined with the cool crunch of fresh vegetables and the richness of tahini, every bite is perfectly balanced.

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: Prep

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

Step 2: Season

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

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

Step 4: Cook Rice

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: Make Sauce

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: Assemble

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

Step 7: Serve

Drizzle with tahini sauce and serve immediately.

Zusatztipps für die Zubereitung

To ensure even roasting, make sure the cauliflower florets are cut into similar sizes and are spread out in a single layer on the baking sheet. Tossing them halfway through the cooking time is essential for that perfect golden-brown finish.

Varianten und Anpassungen

You can easily substitute quinoa or brown rice for the basmati rice if preferred. For an extra protein boost, add chickpeas or grilled tofu to the bowl, or try a sprinkle of feta cheese for a Mediterranean-inspired twist.

Serviervorschläge

Serve this bowl immediately while the cauliflower is warm for the best experience. The combination of warm roasted vegetables and fresh, cool greens makes it a satisfying meal for any time of day.

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With its blend of warm herbs and fresh vegetables, the Roasted Cauliflower Bowl is a reliable recipe for anyone seeking a nourishing and flavorful vegetarian main dish.

Questions & Answers

→ Can I make this bowl ahead of time?

Yes, the roasted cauliflower and rice can be prepared up to 3 days in advance. Store components separately in airtight containers and assemble when ready. The tahini sauce also keeps well refrigerated for up to 3 days.

→ What other grains work well in this bowl?

Quinoa, brown rice, or farro make excellent substitutes for basmati rice. Adjust cooking time accordingly based on your chosen grain.

→ How can I add more protein?

Chickpeas, grilled tofu, or roasted chickpeas pair perfectly with these flavors. You can also add a hard-boiled egg or serve with a side of roasted chicken if desired.

→ Can I roast different vegetables with the cauliflower?

Absolutely. Bell peppers, zucchini, sweet potatoes, or broccoli roast beautifully alongside cauliflower. Just ensure all pieces are similar sizes for even cooking.

→ Is the tahini sauce essential?

The tahini sauce complements the roasted flavors beautifully, but you can substitute with other dressings like lemon-herb vinaigrette or avocado cream if needed.

→ How do I store leftovers?

Store each component separately in airtight containers in the refrigerator. The roasted cauliflower keeps for 3-4 days, while fresh vegetables are best consumed within 2-3 days.