Introduction

This vibrant plant-based bowl features roasted cauliflower seasoned with aromatic Middle Eastern spices, served over fluffy quinoa with fresh vegetables and a creamy tahini sauce. Its a wholesome and satisfying meal that comes together easily.

Why You’ll Love This Recipe

I love this recipe because it transforms simple cauliflower into a flavorful main dish. The spice blend creates a warm, savory flavor, while the fresh toppings add brightness and crunch. Its perfect for meal prep and customizable to your taste.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Salt and black pepper to taste
• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• For the tahini sauce: 1/4 cup tahini, 2 tablespoons lemon juice, 1 clove garlic minced, 2-3 tablespoons water, salt to taste

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, turmeric, cinnamon, salt, and pepper until evenly coated.
3. Spread cauliflower in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and slightly crispy.
4. While cauliflower roasts, cook quinoa. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
5. Prepare tahini sauce by whisking together tahini, lemon juice, minced garlic, and water in a small bowl until smooth. Add more water if needed to reach a drizzle-able consistency. Season with salt.
6. Assemble bowls by dividing cooked quinoa among four bowls. Top with roasted cauliflower, diced cucumber, cherry tomatoes, red onion, and parsley. Drizzle generously with tahini sauce.

Nutrition Information

Serving Size: 4 servings

Calories: 385

Protein: 12g

Serving Suggestions

Serve immediately while warm. For extra flavor, add a squeeze of lemon juice or a sprinkle of sumac. Pita bread or warm flatbread makes a great side.

Recipe Variations

Swap quinoa for brown rice or couscous. Add chickpeas or lentils for more protein. Use different vegetables like bell peppers or roasted carrots. Replace tahini sauce with a yogurt-based sauce if preferred.

Chef’s Tips

For crispier cauliflower, ensure florets are dry before tossing with oil. Make extra tahini sauce to use as a dip or dressing later. This recipe stores well in the refrigerator for up to 3 days.

Recipe Details

Prep Time: 10 minutes

Cook Time: 20 minutes