Spicy Garlic Roasted Cauliflower Veggie Bowl (Printable)

Vibrant roasted cauliflower bowl with spicy garlic sauce, fresh vegetables, rice, and sesame seeds. A satisfying vegan meal.

# What You’ll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 cup cherry tomatoes, halved
03 - 1 large carrot, julienned
04 - 1 cup cucumber, sliced
05 - 2 cups cooked brown rice
06 - 2 cups baby spinach or mixed greens

→ Spicy Garlic Sauce

07 - 3 tablespoons olive oil
08 - 4 cloves garlic, minced
09 - 1 tablespoon sriracha hot sauce
10 - 2 tablespoons tamari or soy sauce
11 - 1 tablespoon maple syrup or agave
12 - 1 teaspoon rice vinegar
13 - 1 teaspoon toasted sesame oil

→ Toppings

14 - 2 tablespoons toasted sesame seeds
15 - 2 green onions, thinly sliced
16 - Fresh cilantro or parsley, chopped
17 - 1 lime, cut into wedges

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, minced garlic, sriracha, tamari, maple syrup, rice vinegar, and sesame oil until well combined.
03 - Add cauliflower florets to the bowl, tossing thoroughly to coat evenly with the spicy garlic sauce.
04 - Spread the coated cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes, stirring once halfway through, until golden brown and tender.
05 - While the cauliflower roasts, halve the cherry tomatoes, julienne the carrot, slice the cucumber, and wash the spinach or mixed greens.
06 - Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and golden.
07 - Divide cooked rice among four bowls. Top each with baby spinach, roasted cauliflower, cherry tomatoes, carrot, and cucumber.
08 - Sprinkle with toasted sesame seeds, green onions, and fresh cilantro or parsley if desired. Serve with lime wedges for added brightness.

# Expert Advice:

01 -
  • The roasted cauliflower develops these incredible crispy edges while staying tender inside, honestly better than any restaurant version I have tried
  • You can customize the heat level and swap grains based on what is sitting in your pantry right now
02 -
  • Do not crowd your baking sheet or the cauliflower will steam instead of roast, use two sheets if needed
  • The sauce will look thin when you toss the raw cauliflower but it thickens beautifully in the oven
03 -
  • Let the roasted cauliflower sit for 5 minutes before serving, it develops even more flavor
  • Taste a piece of cauliflower after roasting and adjust with more sriracha or lime if needed

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