Roasted Cauliflower Bowl (Printable)

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

# 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

# How-To Steps:

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 cauliflower 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 or until rice is 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 to achieve 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 the bowl and serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners don't have to feel like a production.
  • Every component can be prepped ahead, making it perfect for meal prep without tasting like you're eating leftovers.
  • The tahini sauce is genuinely addictive, the kind of thing you'll start drizzling on other things.
02 -
  • The tahini sauce thickens as it sits, so make it a bit thinner than you think you want it, since it'll set up while you're assembling.
  • Toss the cauliflower at the halfway mark not because the recipe says to but because it genuinely prevents burnt spots and ensures even cooking throughout.
03 -
  • Don't skip the parchment paper on your baking sheet; it changes everything about how the cauliflower roasts and how easily cleanup goes.
  • If your cauliflower is sitting around getting watery, pat the florets dry with a paper towel before tossing with oil so they brown instead of steam.
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