Roasted Cauliflower Bowl (Printable)

Herb-roasted cauliflower served over fluffy 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

# Method:

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, cover, and simmer for 15 minutes until cooked. 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 as needed for desired consistency.
06 - Divide cooked rice among serving bowls. Top with spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion.
07 - Drizzle tahini sauce over each bowl and serve immediately.

# Expert Advice:

01 -
  • Everything roasts or simmers while you chop, so there's no frantic multitasking.
  • The tahini sauce tastes like something from a cafe but takes two minutes to whisk together.
  • You can swap or add vegetables based on whatever's about to go soft in your crisper drawer.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't crowd the cauliflower on the baking sheet or it will steam and turn soggy instead of developing those crispy, caramelized edges.
  • Tahini can seize up when you first add the lemon juice, but keep whisking and it will smooth out into a silky sauce.
  • Taste the rice before you fluff it, if it's still firm, add a splash more water and let it sit covered for another few minutes.
03 -
  • Roast extra cauliflower and keep it in the fridge, it's perfect for tossing into salads, grain bowls, or eating straight from the container as a snack.
  • If your tahini sauce thickens in the fridge, whisk in a teaspoon of warm water at a time until it loosens up again.
  • For deeper flavor, toss the cauliflower with a tablespoon of soy sauce or tamari before roasting.
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