Roasted Cauliflower Bowl (Print version)

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

# 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

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 pepper to taste

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through, until golden and tender.
04 - Place rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked through. Fluff with a fork.
05 - Whisk tahini, lemon juice, water, olive oil, maple syrup, garlic powder, salt, and pepper in a bowl until smooth. Add more water gradually to reach desired consistency.
06 - Divide cooked rice among serving bowls. Top each with spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion.
07 - Drizzle tahini sauce over each bowl and serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour without making your kitchen look like a tornado hit it.
  • The roasted cauliflower is crispy on the outside and creamy inside, which even my cauliflower-skeptical friends devour.
  • You can meal prep the components and assemble fresh bowls whenever hunger strikes.
02 -
  • Don't crowd the baking sheet when roasting; the cauliflower needs space to get crispy rather than steam itself into submission.
  • Make the tahini sauce thinner than you think you want it; it firms up slightly as it sits and you want it pourable, not paste-like.
03 -
  • Toast the rice in a dry pan for two minutes before adding water for a nuttier, more complex flavor that takes this from good to memorable.
  • Add a squeeze of extra lemon juice right before eating to brighten everything and cut through the richness of the tahini.
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