Roasted Cauliflower Bowl (Print Version)

Vibrant bowl with herb-roasted cauliflower, fluffy rice, fresh vegetables, and zesty 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 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

# Cooking Steps:

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 in a single layer. Roast for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
04 - Place rice, water, and salt in a saucepan. Bring to boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
05 - Whisk together tahini, lemon juice, water, olive oil, maple syrup, and garlic powder in a bowl until smooth and creamy. Season with salt and pepper. Add additional water if needed to reach desired consistency.
06 - Divide cooked rice equally among serving bowls. Layer spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion on top of rice.
07 - Drizzle tahini sauce generously over each bowl and serve immediately.

# Expert Advice:

01 -
  • The roasted cauliflower gets crispy edges and a smoky depth that makes you forget you're eating vegetables.
  • Everything comes together in under an hour, so it's perfect for weeknight cooking when energy is low.
  • One bowl feeds four people or gives you lunch for the next couple of days without any guilt.
02 -
  • Don't crowd the baking sheet—if the cauliflower pieces are piled on top of each other, they'll steam instead of roast, and you'll miss those crucial caramelized edges.
  • The tahini sauce thickens as it sits, so make it closer to serving time or thin it with a bit more water just before drizzling.
03 -
  • If your tahini is very thick when you open the jar, stir in a touch of olive oil first—this loosens it and makes whisking easier.
  • Toast the spices lightly in a dry pan before tossing with the cauliflower to deepen their flavor, though it's not essential if you're in a hurry.
Go Back