Roasted Cauliflower Bowl (Printable)

Herb-roasted cauliflower served over rice with fresh vegetables and creamy tahini dressing for a satisfying vegetarian meal.

# 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 black pepper to taste

# How To Make It:

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. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through cooking, until florets are golden brown and tender.
04 - Place rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover with a lid, and simmer for 15 minutes until rice is fully cooked and water is absorbed. Fluff with a fork.
05 - In a mixing bowl, whisk together 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. Layer with spinach, roasted cauliflower, cherry tomatoes, cucumber, shredded carrots, and red onion.
07 - Drizzle each bowl generously with tahini sauce and serve immediately.

# Expert Advice:

01 -
  • It's deceptively filling without making you feel sluggish afterward, which became my go-to weeknight realization.
  • Every component can be prepped ahead or swapped out for whatever you actually have on hand, so it never feels restrictive.
  • That tahini sauce hits different—creamy, tangy, and somehow makes plain roasted vegetables taste like you've been practicing this for years.
02 -
  • Don't crowd the baking sheet when roasting cauliflower—I learned this the hard way when I tried to fit too much at once and ended up with steamed vegetables instead of roasted ones.
  • The tahini sauce thickness is personal; I used to make it too thick and it would just sit on top, but now I thin it so it actually coats everything and seeps into the rice.
03 -
  • If your tahini is separated or seems thick, warm it gently before mixing—it becomes silky again and actually incorporates better with the other ingredients.
  • Toss your cauliflower with the oil and spices at least five minutes before roasting so the seasonings have time to actually integrate instead of just sitting on the surface.
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