Roasted Cauliflower Bowl (Printable)

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

# 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 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 pepper to taste

# Step-by-Step Guide:

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. Spread evenly on the prepared baking sheet.
03 - Roast for 25-30 minutes, tossing halfway through, until florets are golden brown and tender.
04 - Place rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, 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, garlic powder, salt, and pepper until smooth. Adjust consistency with additional water as needed.
06 - Divide cooked rice evenly among serving bowls. Layer with spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion.
07 - Drizzle generously with tahini sauce and serve immediately.

# Expert Suggestions:

01 -
  • The cauliflower gets so crispy and golden that even people who claim to hate vegetables will ask for seconds.
  • Everything comes together in under an hour, which means you can actually have a life outside the kitchen.
  • It tastes bright and nourishing without making you feel like you're eating sad desk lunch.
02 -
  • Don't crowd the baking sheet with cauliflower or it'll steam instead of roast—give each piece room to get crispy.
  • The tahini sauce gets thicker as it sits, so if you're making it ahead, add a little extra water when you serve it.
03 -
  • Add roasted chickpeas or crispy tofu if you want more protein without making the bowl feel heavier or more complicated.
  • Make the tahini sauce the night before and store it covered in the fridge—it actually tastes better when the flavors have time to meld.
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