Name: Roasted Cauliflower Tahini Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 large cauliflower cut into small florets, about 8 cups; 15 oz chickpeas 1 can, drained and rinsed; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 3/4 tsp kosher salt; 1/4 tsp black pepper; 2 cups cooked brown rice or quinoa; 1 cucumber chopped; 1 cup cherry tomatoes halved; 2 big handfuls baby spinach about 2 cups; 1/3 cup tahini; 2 tbsp fresh lemon juice; 1 small garlic clove grated; 3 to 5 tbsp warm water for the sauce; 1/4 tsp kosher salt for the sauce; 2 tbsp chopped parsley for serving; 1 tbsp sesame seeds optional, for serving

01

Overview

Prep15 min

Cook30 min

Total45 min

Servings4

DifficultyEasy

02

Ingredients

1 large cauliflowercut into small florets, about 8 cups15 oz chickpeas1 can, drained and rinsed2 tbsp olive oil1 tsp ground cumin1 tsp smoked paprika1/2 tsp garlic powder3/4 tsp kosher salt1/4 tsp black pepper2 cups cooked brown rice or quinoa1 cucumberchopped1 cup cherry tomatoeshalved2 big handfuls baby spinachabout 2 cups1/3 cup tahini2 tbsp fresh lemon juice1 small garlic clovegrated3 to 5 tbsp warm waterfor the sauce1/4 tsp kosher saltfor the sauce2 tbsp chopped parsleyfor serving1 tbsp sesame seedsoptional, for serving

03

Equipment

Large sheet pan
Mixing bowls
Whisk

04

Method

01

Roast cauliflower and chickpeas

Heat the oven to 425°F. On a sheet pan, toss the cauliflower and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Roast 25 to 30 minutes, stirring once halfway, until the cauliflower is tender and the edges are deeply golden.

02

Whisk the tahini sauce

In a bowl, stir the tahini, lemon juice, grated garlic, and salt. It will look tight at first; add warm water 1 tablespoon at a time, stirring, until it is pourable but still creamy.

03

Build the bowls

Divide the rice, spinach, cucumber, and tomatoes among 4 bowls. Spoon the hot cauliflower and chickpeas over the top, drizzle with tahini sauce, and finish with parsley, sesame seeds, and a squeeze of lemon.

✦

Tips

NoteGive the cauliflower room on the pan so it roasts instead of steaming.

NoteStir the tahini sauce with warm water a tablespoon at a time so it stays pourable.

NoteMake the tahini sauce a day ahead; it keeps in the fridge up to 5 days.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorStore components in an airtight container up to 3 days; reheat the cauliflower gently and stir water into the sauce if thick.

Best freshTastes best assembled warm right after roasting, with spinach just softened by the hot cauliflower.

?

Frequently asked

Can I use a different grain?+

Yes — quinoa, brown rice, farro, or even kale all work underneath.

Why is my tahini sauce thick?+

That is normal; stir in warm water a tablespoon at a time until it pours like a creamy dressing.

Is this vegan?+

Yes, as written it is fully plant-based; just check your grain and toppings.

Roasted Cauliflower Tahini Bowl

Overview

Ingredients

Equipment