Roasted Cauliflower Buddha Bowl
Crispy roasted cauliflower with warm grains, fresh greens, and a zesty tahini dressing—a satisfying, plant-based meal that comes together in one sheet pan and a bowl.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 1 large head, cut into 1.5-inch pieces fresh cauliflower florets
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 3 tablespoons water
- 1 clove, peeled garlic clove
- ½ tablespoon maple syrup
- ¼ teaspoon kosher salt
- 1 cup (or other cooked grain) cooked farro or quinoa
- 2 cups, loosely packed fresh baby arugula or mixed greens
- 1 medium, halved and sliced ripe avocado
- ½ cup shredded purple cabbage
- ¾ cup, halved cherry tomatoes
- ¼ cup raw pumpkin seeds
- 2 tablespoons, roughly chopped fresh cilantro or parsley
Instructions
- 1
Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly oil it so the roasted cauliflower won't stick.
- 2
Cut 1 large head of fresh cauliflower into uniform 1.5-inch florets — aim for pieces roughly the size of walnuts so they roast evenly and develop crispy edges. Pat them dry with paper towels to remove surface moisture, which is essential for getting them golden and caramelized instead of steamed.
- 3
In a large bowl, toss the cauliflower florets with 3 tablespoons extra-virgin olive oil, 1 teaspoon garlic powder, 0.5 teaspoon smoked paprika, 0.75 teaspoon kosher salt, and 0.25 teaspoon black pepper. Toss until every piece is evenly coated.
- 4
Spread the seasoned cauliflower florets in a single layer on your prepared baking sheet. Roast at 425°F for 25–30 minutes, stirring halfway through. The cauliflower is done when the edges and floret tips are deeply browned and crispy, and the fork-tender inside is creamy. You should smell a nutty, caramelized aroma when it's ready.
- 5
While the cauliflower roasts, make the tahini dressing. Add 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 3 tablespoons water, 1 peeled garlic clove, 0.5 tablespoon maple syrup, and 0.25 teaspoon kosher salt to a blender or food processor. Blend until smooth and creamy, about 30–45 seconds. If the dressing is too thick, thin it with 1 tablespoon more water at a time until it reaches a pourable consistency — it should coat a spoon but still drip slowly.
- 6
Divide 1 cup of cooked farro or quinoa (or your grain of choice) between two bowls, then arrange 2 cups fresh baby arugula or mixed greens on top of each portion. The warm grain will slightly soften the leaves without wilting them completely.
- 7
Top each bowl with half of the roasted cauliflower (distribute the extra-crispy edge pieces evenly), then arrange 0.5 avocado sliced into quarter-inch slices, 0.25 cup shredded purple cabbage, and 0.375 cup halved cherry tomatoes around the bowl.
- 8
Scatter 0.125 cup raw pumpkin seeds over each bowl for crunch and protein, then drizzle generously with the tahini dressing — about 2–3 tablespoons per bowl. Finish with 1 tablespoon fresh cilantro or parsley scattered on top. Serve immediately while the cauliflower is still warm and the greens are fresh.
Tools you’ll need
- large rimmed baking sheet
- parchment paper
- large mixing bowl
- knife and cutting board
- paper towels
- blender or food processor
- two serving bowls
- instant-read thermometer (optional, for checking oven temperature)
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