Roasted Cauliflower Bowl (Printable)

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

# Ingredient List:

→ 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 olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through cooking, 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 and water is absorbed. Fluff with a fork.
05 - In a bowl, whisk tahini, lemon juice, water, olive oil, maple syrup, garlic powder, salt, and pepper until smooth. Add additional water as needed to achieve desired consistency.
06 - Divide cooked rice among serving bowls. Top each with spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion.
07 - Drizzle tahini sauce over each bowl and serve immediately.

# Expert Tips:

01 -
  • The roasted cauliflower gets crispy edges and caramelized flavor that makes you forget you're eating vegetables.
  • Everything comes together in about 50 minutes, so you can actually make this on a weeknight without stress.
  • It's endlessly customizable depending on what's in your fridge or what you're craving that day.
02 -
  • Don't crowd the baking sheet—cauliflower needs room to roast and brown, not steam and soften; if your pan is small, use two sheets.
  • The tahini sauce will thicken as it sits, so make it a bit looser than you think it needs to be, and always add water gradually rather than all at once.
03 -
  • If you're making this ahead, keep the components separate and assemble just before eating—the warm rice and crispy cauliflower are part of what makes it special.
  • The tahini sauce keeps for three days in the refrigerator, so make a double batch and use it on grain bowls, roasted vegetables, or even as a sandwich spread.
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