Roasted Cauliflower Bowl (Print Version)

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

# Components:

→ 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 black pepper to taste

# Preparation Steps:

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 black pepper. Toss until evenly coated.
03 - Spread seasoned cauliflower on prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until golden brown and tender.
04 - Place rinsed 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 tender and water is absorbed. Fluff with a fork.
05 - Whisk together tahini, lemon juice, water, olive oil, maple syrup, garlic powder, salt, and pepper in a bowl until smooth and creamy. Add additional water incrementally to achieve desired consistency.
06 - Divide cooked rice evenly among four serving bowls. Layer spinach, roasted cauliflower, cherry tomatoes, cucumber, shredded carrots, and red onion on top of rice.
07 - Drizzle tahini sauce over each bowl and serve immediately while cauliflower is still warm.

# Expert Advice:

01 -
  • It transforms humble cauliflower into something you'd order at a restaurant, with barely any effort.
  • The tahini sauce doubles as a dip, a dressing, and honestly, I've caught myself eating it with a spoon.
  • Every component can be prepped ahead, so dinner is just an assembly line on busy nights.
  • It's flexible enough to clean out your crisper drawer and still look intentional.
02 -
  • If your tahini sauce seizes up and looks grainy, add warm water instead of cold and whisk hard, it will come back together.
  • Crowding the cauliflower on the pan makes it soggy, use two sheets if you have to.
  • The rice needs to rest covered for five minutes after cooking or it will be gummy in the center.
03 -
  • Roast your cauliflower on the lowest oven rack for maximum caramelization, the heat from the bottom does wonders.
  • Make a double batch of tahini sauce because you'll want it on everything from salads to roasted vegetables all week long.
  • If your cauliflower florets are different sizes, put the bigger ones in the center of the pan where it's hottest.
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