Roasted Cauliflower Tahini Bowl

Name: Roasted Cauliflower Tahini Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; Salt and pepper to taste; 1 cup cooked quinoa; 1 cup spinach or kale; Pomegranate seeds for garnish (optional); 1/3 cup tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; Water to thin; Salt to taste

Highlighted under: Healthy & Light

I love making this Roasted Cauliflower Tahini Bowl whenever I'm looking for a satisfying and healthy meal that's packed with flavors. The combination of roasted cauliflower with the creamy tahini sauce creates a perfect balance between textures and tastes. It’s not just nutritious but also incredibly versatile – you can enjoy it for lunch, dinner, or even as a hearty snack. Plus, it comes together in just a little over 30 minutes, making it a convenient choice for busy days while still being comforting and delicious.

Created by

Morgan Reeves

Last updated on 2026-01-15T13:55:19.649Z

When I first tried a roasted cauliflower tahini bowl at a local cafe, I was blown away by how simple ingredients could come together to create such depth of flavor. Since then, I've experimented with different spices and toppings to make it my own. A key tip is to let the cauliflower caramelize in the oven; it intensifies the flavors beautifully.

One of my favorite variations includes adding a sprinkle of pomegranate seeds for a pop of color and sweetness. It complements the nutty tahini perfectly. Now, this bowl has become a staple in my kitchen, and my friends often ask for the recipe!

        Why You'll Love This Recipe
        Nutty tahini sauce that elevates every bite
Perfect texture from roasted cauliflower florets
Versatile base for endless topping combinations

      

Understanding the Ingredients

The star of this dish is definitely the cauliflower, which brings a hearty texture and a slight nuttiness when roasted. To achieve that perfect caramelization, it's crucial to spread the florets in a single layer on the baking sheet; overcrowding will steam them instead of roasting. If you're looking for an alternative, broccoli or Brussels sprouts can mimic that appealing texture when roasted.

The tahini sauce, made from ground sesame seeds, is not just a creamy addition; its nutty flavor complements the earthiness of the cauliflower beautifully. I recommend using high-quality tahini for the best results, as some brands may have a stronger or more bitter flavor. If you find yourself without tahini, sunflower seed butter can act as a delicious substitute, holding the same creamy consistency.

Roasting Tips for Optimal Flavor

When preheating your oven to 425°F (220°C), make sure it's fully heated before placing your cauliflower inside for roasting. This high temperature ensures that the florets get nicely browned and crispy on the edges. Keep an eye on them during the last few minutes—remove them from the oven once they are fork-tender and have golden edges, usually around 20 to 25 minutes total roasting time.

Flipping the cauliflower halfway through roasting not only promotes even cooking but also enhances those desirable caramelized bits. If you’re looking for added depth in flavor, try incorporating spices like cumin or chili powder into your seasoning mix. These can elevate the dish and give it a tailored twist depending on your spice preferences.

Ingredients

For the Bowl

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 cup cooked quinoa
1 cup spinach or kale
Pomegranate seeds for garnish (optional)

For the Tahini Sauce

1/3 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
Water to thin
Salt to taste

Instructions

Roast the Cauliflower

Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20 minutes, flipping halfway through, until they are golden and tender.

Prepare the Tahini Sauce

In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Add water a tablespoon at a time until you reach your desired consistency.

Assemble the Bowl

In serving bowls, place a base of quinoa and spinach or kale. Top with the roasted cauliflower and drizzle with tahini sauce. Finish with pomegranate seeds if using.

Pro Tips

Feel free to customize this bowl with your favorite vegetables or proteins. Grilled chicken or chickpeas can add a nice touch, and extra spices can bring new flavors to the dish.

Make-Ahead and Storage

This Roasted Cauliflower Tahini Bowl can be easily made ahead of time, making it great for meal prep. Cooked quinoa and roasted cauliflower can be stored in airtight containers in the fridge for up to four days. Just keep the tahini sauce separate until you're ready to eat; it can stay fresh for about a week in the fridge, though it may need re-thinning with water before serving.

If you're considering freezing components, the roasted cauliflower can freeze well. Just place them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe bag. When you're ready to enjoy, reheat them directly from frozen in a hot oven until warmed through, ensuring they retain their crispy texture.

Serving Suggestions and Variations

While this bowl is delicious as-is, feel free to get creative with toppings! Adding ingredients like sliced avocado, roasted chickpeas, or feta cheese can enhance flavors and add different textures. My favorite variation is to sprinkle a handful of toasted nuts, such as almonds or pistachios, on top for an added crunch, along with a dash of chili flakes for some heat.

For a more substantial meal, consider layering in additional cooked grains such as farro or brown rice. You can also turn this into a wrap by placing the ingredients in a warm pita or flatbread for a portable option. Changing up the greens, like swapping kale for arugula, can also offer a fresh twist each time you make it.

Questions About Recipes

→ Can I make the tahini sauce ahead of time?

Yes, the tahini sauce can be prepared in advance and stored in the refrigerator for up to a week. Just give it a good stir before using!

→ Is this recipe vegan?

Absolutely! This Roasted Cauliflower Tahini Bowl is fully plant-based, making it a great option for vegans and vegetarians.

→ What can I serve with this bowl?

You can enjoy this bowl on its own, or pair it with a side salad, some pita bread, or even wrap it up in a tortilla for a tasty lunch.

→ Can I use other vegetables?

Definitely! This recipe is very versatile. Feel free to substitute with other roasted vegetables like brussels sprouts, sweet potatoes, or carrots.