Roasted Cauliflower Bowl (Print Version)

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

# What You 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 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.
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. Roast for 25 to 30 minutes, tossing halfway through, until golden brown and tender-crisp.
04 - Place rice, water, and salt in a saucepan. Bring to a boil, then reduce heat, 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, garlic powder, salt, and pepper until smooth. Add additional water as needed to reach desired consistency.
06 - Divide cooked rice among serving bowls. Layer with spinach, roasted cauliflower, cherry tomatoes, cucumber, shredded carrots, and red onion.
07 - Drizzle tahini sauce generously over each bowl and serve immediately.

# Expert Tips:

01 -
  • The roasted cauliflower gets crispy edges and a savory depth that makes you forget you're eating vegetables.
  • Everything comes together in under an hour, and most of that time the oven does the work while you breathe.
  • It's endlessly flexible, so you can throw in whatever fresh vegetables you have without guilt or math.
  • That tahini sauce is genuinely addictive and tastes far more restaurant quality than the five ingredients suggest.
02 -
  • Don't skip tossing the cauliflower halfway through roasting, because the pieces that face the pan the whole time will burn while others stay pale.
  • The tahini sauce thickens as it sits, so make it looser than you think you want and you'll be grateful when you drizzle it twenty minutes later.
03 -
  • Don't crowd the cauliflower on your baking sheet because overcrowding leads to steaming instead of roasting, and you want those edges crispy and dark.
  • If you find your tahini sauce is separating or too thick when it's time to use it, a splash of warm water and a good whisk brings it back to creamy life.
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