Roasted Cauliflower Bowl (Printable Version)

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

# 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 pepper to taste

# How-to Steps:

01 - Preheat 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 until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through cooking, until golden brown and tender.
04 - Place rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until rice is cooked through. Fluff gently 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 gradually to achieve desired consistency.
06 - Divide cooked rice evenly among serving bowls. Layer spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion on top of each portion.
07 - Drizzle tahini sauce generously over each bowl and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you actually didn't, which is the best kind of kitchen magic.
  • Everything can be prepped in advance, so you're essentially just assembling confidence in a bowl.
  • The tahini sauce transforms ordinary vegetables into something genuinely crave-worthy.
02 -
  • Toss the cauliflower halfway through roasting or you'll end up with one golden side and one that's still pale, which matters more than you'd think.
  • Don't make the tahini sauce too far ahead if you're serving it cold; it thickens as it sits and becomes less pourable.
03 -
  • Make the tahini sauce the night before; it actually tastes better after the flavors have mingled, and you're one less thing away from stress on serving day.
  • If your cauliflower isn't coloring up enough, increase the oven temperature by 25 degrees for the last few minutes, watching closely so it doesn't burn.
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