Roasted Cauliflower Garlic Quinoa Bowl (Printable)
A vibrant bowl featuring spiced roasted cauliflower, fluffy quinoa, and fresh vegetables topped with a creamy lemon tahini dressing.
# What You’ll Need:
→ Roasted Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 4 cloves garlic, peeled and left whole
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon sea salt
07 - ¼ teaspoon black pepper
→ Quinoa
08 - 1 cup quinoa, rinsed
09 - 2 cups water
10 - ½ teaspoon salt
→ Fresh Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 small cucumber, diced
13 - ¼ cup fresh parsley, chopped
14 - 2 tablespoons pumpkin seeds (pepitas)
15 - 1 avocado, sliced
→ Lemon Tahini Dressing
16 - ⅓ cup tahini
17 - 3 tablespoons fresh lemon juice
18 - 2 tablespoons water (plus more to thin)
19 - 1 tablespoon olive oil
20 - 1 clove garlic, minced
21 - ½ teaspoon maple syrup
22 - ¼ teaspoon salt
# How-To Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss the cauliflower florets and whole garlic cloves with olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet. Roast for 25–30 minutes, turning halfway, until cauliflower is golden and tender and garlic is soft.
02 - While the vegetables roast, rinse quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
03 - In a bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth. Add more water as needed for drizzling consistency.
04 - Divide the cooked quinoa among 4 bowls. Top with roasted cauliflower and garlic, cherry tomatoes, cucumber, parsley, pumpkin seeds, and avocado slices. Drizzle generously with lemon tahini dressing before serving.
# Expert Advice:
01 -
- The roasted garlic cloves become like candy and spread beautifully on the cauliflower.
- It comes together in under an hour but tastes like you meal prepped all day.
02 -
- Always rinse quinoa under cold water to remove the bitter saponin coating.
- Let the roasted garlic cool for a minute before squeezing it out of its skin.
03 -
- Warm the roasted cauliflower slightly if you have prepped it in advance to revive the flavors.
- If the tahini dressing seizes, add a teaspoon of warm water at a time while whisking vigorously.