Roasted Cauliflower Bowl (Print)

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

# Components:

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine cauliflower florets with olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
03 - Spread seasoned cauliflower on prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until golden brown and tender.
04 - In a saucepan, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat, 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 water consistency as needed.
06 - Divide cooked rice among serving bowls. Top with spinach, roasted cauliflower, cherry tomatoes, cucumber, shredded carrots, and red onion.
07 - Drizzle tahini sauce over bowl and serve immediately.

# Chef Secrets:

01 -
  • Everything roasts on one sheet while the rice cooks itself, leaving you free to answer emails or fold laundry.
  • The tahini sauce tastes like something from a fancy lunch spot but comes together in two minutes with a whisk.
  • Leftovers actually improve overnight as the flavors meld, making this perfect for meal prep Sundays.
  • You can swap nearly any vegetable and the bowl still works, which means less food waste and more creativity.
02 -
  • Crowding the cauliflower on the baking sheet creates steam instead of roasted edges, so use two sheets if needed to give each floret breathing room.
  • The tahini sauce will seize up and look broken at first when you add the lemon juice, but keep whisking and adding water until it transforms into smooth, creamy perfection.
  • Rinsing your rice before cooking removes excess starch and prevents it from turning gummy, which is especially important for basmati.
03 -
  • Make extra tahini sauce and keep it in a jar for drizzling over roasted vegetables, grain salads, or even as a dip for raw carrots throughout the week.
  • If your cauliflower isn't browning, your oven might not be hot enough, so check with an oven thermometer and increase the temperature if needed.
  • Cutting the cauliflower into similar sized florets ensures even cooking, preventing some pieces from burning while others stay pale.
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