Roasted Cauliflower Pomegranate Quinoa Bowl (Printable)
Warm roasted cauliflower and quinoa with pomegranate, greens and a lemon-tahini drizzle.
# What You’ll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 small red onion, thinly sliced
03 - 2 cups baby spinach or mixed greens
04 - 1/4 cup fresh parsley, chopped
→ Grains
05 - 1 cup quinoa, rinsed
06 - 2 cups water or low-sodium vegetable broth
→ Fruit & Garnishes
07 - 1/2 cup pomegranate seeds
08 - 1/4 cup roasted almonds or pistachios, chopped (optional)
→ Tahini Drizzle
09 - 1/4 cup tahini
10 - 2 tablespoons lemon juice
11 - 1 tablespoon pure maple syrup or agave nectar
12 - 1 clove garlic, minced
13 - 3 to 4 tablespoons warm water (as needed for consistency)
14 - Salt and freshly ground black pepper, to taste
→ Spices & Oils
15 - 2 tablespoons olive oil
16 - 1 teaspoon ground cumin
17 - 1/2 teaspoon smoked paprika
18 - Additional salt and pepper, to taste
# How-To Steps:
01 - Set oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
02 - Toss cauliflower florets and sliced red onion in olive oil, ground cumin, smoked paprika, salt, and pepper directly on the baking sheet for even coating.
03 - Roast vegetables for 25 to 30 minutes, turning halfway through, until cauliflower is golden and fork-tender.
04 - Combine rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
05 - In a small mixing bowl, whisk tahini, lemon juice, maple syrup or agave, minced garlic, and 3 to 4 tablespoons warm water until smooth and pourable. Adjust salt and pepper to taste.
06 - Divide cooked quinoa evenly among four bowls. Layer with roasted cauliflower, onions, baby spinach, pomegranate seeds, chopped parsley, and nuts if using.
07 - Generously drizzle with tahini sauce and serve immediately.
# Expert Advice:
01 -
- The tahini drizzle is the kind of creamy tang you’ll secretly want to put on everything.
- Each bite gets a pop of sweetness and crunch, making it instantly crave-worthy for plant-based eaters and skeptics alike.
02 -
- If you skip rinsing quinoa, it can taste bitter and ruin the whole bowl.
- Adding warm water to tahini, not cold, prevents the drizzle from seizing up and turning gritty.
03 -
- Let the cauliflower cool a few minutes before assembling, or it’ll wilt the greens too much.
- Squeeze the pomegranate seeds over the bowls so the juice adds an extra burst of sweet-tart flavor.