Roasted Cauliflower Bowl (Printable)

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

# 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 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. In a large bowl, combine cauliflower florets with 2 tablespoons olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated and spread in a single layer on the prepared baking sheet.
02 - Place baking sheet in the preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking, until golden brown and tender with crispy edges.
03 - In a saucepan, combine rinsed rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork.
04 - In a mixing bowl, whisk together tahini, lemon juice, 2 tablespoons water, 1 tablespoon olive oil, maple syrup, and garlic powder until well combined. Season with salt and pepper to taste. Add additional water as needed to achieve a pourable consistency.
05 - Halve cherry tomatoes, dice cucumber, shred carrots, and thinly slice red onion. Arrange each ingredient separately for easy assembly.
06 - Divide cooked rice evenly among serving bowls. Layer spinach or mixed greens, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion on top of the rice.
07 - Drizzle each bowl generously with tahini sauce and serve immediately while cauliflower is still warm.

# Top Tips:

01 -
  • The roasted cauliflower gets crispy edges and sweet caramelized spots that taste nothing like plain vegetables.
  • You can prep everything ahead and assemble in minutes, perfect for busy nights when you still want real food.
  • It's flexible enough to swap ingredients based on what's in your fridge without losing its soul.
02 -
  • Tahini separates and gets thick when cold, so whisking it thoroughly with liquid is the only way to transform it from dense paste into a creamy sauce.
  • Don't skip tossing the cauliflower halfway through roasting—those pieces in the back need their turn at the hot spots so nothing burns unevenly.
  • The tahini sauce keeps for three days refrigerated, so you can make it on Sunday and eat this bowl all week without the sauce separating.
03 -
  • Keep the roasted cauliflower warm by letting it rest in a warm bowl covered loosely with foil for a few minutes after coming out of the oven—it stays crispy and warm without drying out.
  • Toast your rice in a dry pot for two minutes before adding water; this tiny step adds a subtle nutty flavor that makes people ask what your secret is.
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