Roasted Cauliflower Quinoa Bowl (Printable)
Roasted cauliflower and fluffy quinoa topped with zesty lemon-tahini dressing and fresh herbs for a nourishing Mediterranean-style bowl.
# What You’ll Need:
→ Roasted Cauliflower
01 - 1 medium head cauliflower, cut into florets
02 - 2 tbsp olive oil
03 - 1/2 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp sea salt
06 - 1/4 tsp black pepper
→ Quinoa Base
07 - 1 cup quinoa, rinsed
08 - 2 cups water
09 - 1/4 tsp sea salt
→ Lemon Tahini Dressing
10 - 1/3 cup tahini
11 - 1/4 cup fresh lemon juice (about 1-2 lemons)
12 - 1 garlic clove, minced
13 - 2 tbsp olive oil
14 - 2-4 tbsp water (as needed for desired consistency)
15 - 1/2 tsp sea salt
16 - 1/4 tsp ground cumin
→ Assembly
17 - 1 cup cherry tomatoes, halved
18 - 1/2 small red onion, thinly sliced
19 - 1/4 cup fresh parsley, chopped
20 - 1/4 cup fresh mint, chopped
21 - 1/4 cup toasted pumpkin seeds (pepitas)
22 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat oven to 425°F (220°C).
02 - Toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer.
03 - Roast for 25-30 minutes, turning halfway, until golden and tender.
04 - Meanwhile, combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - For the dressing, whisk together tahini, lemon juice, garlic, olive oil, water (adding gradually), salt, and cumin until smooth and creamy. Adjust water for desired thickness.
06 - To assemble, divide quinoa among 4 bowls. Top with roasted cauliflower, cherry tomatoes, red onion, parsley, mint, and pumpkin seeds.
07 - Drizzle generously with lemon tahini dressing. Serve with lemon wedges.
# Expert Advice:
01 -
- The tahini dressing alone is worth making this bowl and it keeps beautifully in the fridge for days.
- Roasting transforms humble cauliflower into something that feels almost meaty and deeply satisfying.
02 -
- The dressing will seize up when first mixed but relaxes as you add water so do not panic.
- Cauliflower needs space on the baking sheet to brown properly so use two pans if necessary.
03 -
- Double the dressing and keep half in a jar for salads grain bowls or dipping raw vegetables throughout the week.
- Let the cauliflower get truly golden on the edges because that is where all the flavor lives.