Roasted Cauliflower Bowl
Crispy roasted cauliflower served over grains with a tangy tahini drizzle and fresh toppings. Ready in under 30 minutes with one sheet pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 10g
Ingredients
- 1 head (about 4 cups florets) cauliflower, cut into florets
- 3 tablespoons olive oil
- ½ teaspoon each salt and pepper
- 1 cup cooked grains (quinoa, farro, or brown rice)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the cauliflower florets dry with a clean kitchen towel, pressing gently to remove any surface moisture.
- 3
Spread the dry cauliflower florets in a single layer across a sheet pan, leaving space between each piece.
- 4
Drizzle 3 tablespoons of olive oil over the florets, then sprinkle with 0.5 teaspoon salt and 0.5 teaspoon pepper.
- 5
Toss the florets with your hands or two spoons until each piece is evenly coated with oil and seasoning.
- 6
Slide the sheet pan into the oven and roast for 15–18 minutes until the florets are golden brown on the edges and tender when pierced with a fork.
- 7
While the cauliflower roasts, whisk together 2 tablespoons tahini and 2 tablespoons lemon juice in a small bowl with 2 tablespoons warm water until smooth and pourable.
- 8
Divide 1 cup cooked grains between two bowls, creating a bed in the center of each.
- 9
Remove the roasted cauliflower from the oven and pile it on top of the grains in each bowl.
- 10
Drizzle the tahini sauce evenly over the cauliflower and grains in each bowl.
Tools you’ll need
- oven
- sheet pan
- kitchen towel
- small whisk or fork
- small bowl
- two serving bowls
- measuring spoons
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