Roasted Cauliflower Turmeric Quinoa Bowl (Printable)
Vibrant bowl with spiced roasted cauliflower, turmeric quinoa, fresh vegetables, and creamy lemon tahini.
# What You’ll Need:
→ Roasted Cauliflower
01 - 1 medium head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground turmeric
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Turmeric Quinoa
08 - 1 cup quinoa, rinsed
09 - 2 cups water or low-sodium vegetable broth
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon salt
→ Fresh Vegetables and Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 2 cups baby spinach or mixed greens
15 - 1/4 cup fresh parsley, chopped
16 - 1/4 cup roasted pumpkin seeds or sliced almonds
→ Lemon Tahini Dressing
17 - 1/3 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 1 tablespoon olive oil
20 - 1 tablespoon maple syrup or honey
21 - 2-3 tablespoons water
22 - 1 small garlic clove, finely minced
23 - 1/4 teaspoon salt
24 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, turmeric, cumin, smoked paprika, salt, and black pepper until evenly coated. Spread on the prepared baking sheet.
03 - Roast cauliflower for 25-30 minutes, turning halfway, until golden and tender.
04 - Combine quinoa, water or broth, turmeric, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, garlic, salt, and pepper. Gradually add water until the dressing is creamy and pourable.
06 - Divide quinoa among 4 bowls. Top each with roasted cauliflower, cherry tomatoes, cucumber, and baby spinach. Drizzle with lemon tahini dressing.
07 - Garnish with chopped parsley and pumpkin seeds or almonds, if desired. Serve immediately.
# Expert Advice:
01 -
- The roasted cauliflower develops these irresistible crispy edges while staying tender inside, almost like eating comfort food that's actually good for you
- You can prep everything ahead and assemble in minutes, making it perfect for those days when cooking feels like too much
02 -
- Don't skip the parchment paper, the tahini-spiced cauliflower will stick and you'll lose those precious caramelized bits
- The dressing thickens as it sits, so thin it with a little water right before serving if needed
03 -
- Double the dressing and keep it in the fridge for quick salads and grain bowls all week
- If the tahini separates, give the jar a thorough stir before measuring, it makes all the difference