Roasted Cauliflower Bowl (Printable)

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

# 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 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

# How-To 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 and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
05 - Whisk together tahini, lemon juice, water, olive oil, maple syrup, garlic powder, salt, and pepper in a bowl until smooth. Add additional water as needed to achieve desired consistency.
06 - Divide cooked rice evenly 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 cauliflower gets so crispy and caramelized that even the skeptics in your life will reach for seconds.
  • Everything comes together in one leisurely hour, so it's perfect for weeknight cooking without the stress.
  • That tahini sauce is secretly the whole show—it transforms every vegetable it touches into something irresistible.
02 -
  • Don't skip tossing the cauliflower halfway through roasting—this is what separates golden, caramelized florets from steamed, pale ones.
  • The tahini sauce thickens as it sits, so make it right before serving or thin it with a splash of water just before drizzling.
03 -
  • Cut your cauliflower florets smaller than you think you need to—they shrink as they roast and you want pieces that are tender all the way through.
  • Keep the tahini sauce on the slightly thinner side when you first make it, because it will thicken as it cools.
Go Back