Description
A flavorful and hearty bowl featuring roasted cauliflower, warm spices, and a creamy tahini drizzle, perfect for a comforting meal.
Ingredients
Scale
- 1 large cauliflower head, broken into florets
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 pinch turmeric
- 1 pinch cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice and zest
- 1/3 cup tahini (or Greek yogurt)
- Fresh herbs: parsley, cilantro, or mint
- 1 small fresh garlic clove or roasted garlic
- Optional toppings: toasted pine nuts, chopped almonds, pomegranate seeds, diced cucumber, pickled red onion
- Grain base: rice, quinoa, bulgur, or greens
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss cauliflower florets with olive oil, salt, pepper, cumin, coriander, smoked paprika, turmeric, and cayenne.
- Spread florets in a single layer on the baking sheet and roast for 25–30 minutes, flipping once.
- Cook your chosen grain according to package instructions.
- Make the tahini sauce by whisking tahini, lemon juice, crushed garlic, warm water, and salt until smooth.
- Quickly pickle red onions by combining thinly sliced onions with water, vinegar, sugar, and salt, and let sit for 15 minutes.
- Assemble bowls with grains, roasted cauliflower, pickled onions, herbs, toasted nuts, and drizzle with tahini sauce. Finish with lemon zest.
Notes
Cut florets into similar sizes for even roasting. Do not overcrowd the pan to prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: cauliflower, shawarma, vegetarian bowls, healthy meal, roasted vegetables
