Roasted Cauliflower Bowl (Printable)

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

# 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 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 additional 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

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing 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 in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through cooking, until golden brown and tender.
04 - Place rinsed 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 tender and liquid is absorbed. Fluff with a fork.
05 - In a bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, and garlic powder until smooth. Season with salt and pepper. Add additional water one tablespoon at a time to reach desired consistency.
06 - Divide cooked rice equally among four serving bowls. Layer each bowl with spinach, roasted cauliflower florets, halved cherry tomatoes, diced cucumber, shredded carrots, and sliced red onion.
07 - Drizzle tahini sauce generously over each bowl and serve immediately.

# Expert Tips:

01 -
  • The roasted cauliflower gets crispy and caramelized on the outside while staying tender inside, which honestly feels like a small victory every single time.
  • You can prep everything while the oven does the heavy lifting, so there's actual downtime instead of constant chopping.
  • One bowl feeds your body properly and tastes indulgent enough that you won't miss meat or feel like you're eating what you think of as healthy food.
02 -
  • Don't skip the halfway toss of the cauliflower because the pieces that stay still will steam instead of roast, and steamed cauliflower is a completely different dish.
  • If your tahini sauce breaks or gets lumpy when you add the lemon juice, whisk in a tiny splash of warm water and it usually comes back together.
03 -
  • Use parchment paper on your baking sheet because it genuinely prevents sticking and makes cleanup take thirty seconds instead of ten minutes of scrubbing.
  • If you want more protein without adding meat, roasted chickpeas or crispy tofu cubes turn this from a side dish into something completely satisfying.
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