# 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 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
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and pepper. Spread mixture evenly on the prepared baking sheet.
02 - Roast in preheated oven for 25 to 30 minutes, tossing halfway through cooking, until golden brown and tender.
03 - Place rinsed rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes until rice is fully cooked and water is absorbed. Fluff with a fork.
04 - In a mixing bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, garlic powder, salt, and pepper until smooth. Gradually add additional water as needed to achieve desired consistency.
05 - Divide cooked rice evenly among serving bowls. Top each portion with baby spinach, roasted cauliflower, cherry tomatoes, cucumber, shredded carrots, and red onion slices.
06 - Drizzle tahini sauce over each bowl and serve immediately.
