Roasted Cauliflower Bowl (Printable)

Herb-roasted cauliflower 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 pepper to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, oregano, thyme, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through, until golden and tender.
04 - Place 1 cup rinsed rice, 2 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender. Fluff with a fork.
05 - In a bowl, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 2 tablespoons water, 1 tablespoon olive oil, maple syrup, 1/2 teaspoon garlic powder, salt, and pepper until smooth. Add additional water as needed to achieve desired consistency.
06 - Divide cooked rice among four bowls. Layer with spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion.
07 - Drizzle tahini sauce over each bowl and serve immediately.

# Expert Advice:

01 -
  • The cauliflower gets crispy edges and a smoky sweetness that makes it the star instead of an afterthought.
  • Everything comes together in under an hour with minimal cleanup and maximum flavor.
  • You can toss in whatever vegetables are sitting in your crisper drawer and it still works beautifully.
02 -
  • Dont crowd the cauliflower on the baking sheet or itll steam instead of roast and you will lose those crispy edges.
  • Tahini can seize into a thick paste when you first add lemon juice, but keep whisking and adding water and itll turn silky.
  • Rinsing the rice is not optional if you want fluffy grains that dont clump together into a sticky mass.
03 -
  • Roast extra cauliflower and keep it in the fridge to toss into salads, grain bowls, or even scrambled eggs throughout the week.
  • If your tahini sauce is too thick, thin it with a splash of warm water instead of cold for a smoother, creamier consistency.
  • Taste the tahini sauce before serving and adjust the lemon, salt, or sweetness to match your mood, it should taste bright and balanced.
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