Roasted Cauliflower Tahini Bowl

Name: Roasted Cauliflower Tahini Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; Salt and pepper, to taste; 1 cup cooked quinoa; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 cup pomegranate seeds; Fresh parsley, for garnish; 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 2-3 tablespoons water (to thin); 1 garlic clove, minced; Salt, to taste

Highlighted under: Healthy & Light

I love creating dishes that are both nutritious and flavorful, and this Roasted Cauliflower Tahini Bowl fits the bill perfectly. The combination of roasted cauliflower, creamy tahini, and fresh vegetables is not only satisfying but also visually stunning. As a bonus, it's incredibly easy to make, bringing a burst of color and healthiness to your table. Whether it's a light lunch or a side dish for dinner, this bowl makes every bite feel special and indulgent.

Created by

Poppy Walsh

Last updated on 2026-01-15T13:01:21.507Z

Creating this Roasted Cauliflower Tahini Bowl was a delightful adventure in my kitchen. The cauliflower roasted to a golden brown really brings out its natural sweetness, which pairs beautifully with the nutty tahini dressing. I found that adding a pinch of salt during roasting enhances the flavors remarkably.

As I experimented with toppings, I discovered that a sprinkle of pomegranate seeds adds a nice crunch and a burst of tartness, perfectly complementing the creamy tahini. This bowl is a celebration of textures and tastes, making it a go-to recipe for meal prep or entertaining.

        Why You'll Love This Recipe
        Nutty tahini brings a rich creaminess that enhances every bite.
Roasting cauliflower elevates its flavor, making it irresistibly delicious.
Packed with nutrients, making it a heart-healthy choice perfect for any meal.

      

Understanding Cauliflower's Role

Cauliflower is the star of this bowl, and roasting it brings out its natural sweetness while adding a lovely caramelization and depth of flavor. To ensure the best texture, make sure to cut the florets into even-sized pieces, ideally about 1 to 1.5 inches. This will help them cook uniformly, resulting in tender bites that are slightly crispy at the edges. Stirring the florets halfway through roasting encourages even browning and prevents them from sticking.

If you're aiming for additional flavor, consider seasoning your cauliflower with spices like smoked paprika or cumin before roasting. These add a warm, aromatic note that complements the earthy tahini beautifully. Roasting at 425°F (220°C) achieves that perfect golden brown color in about 20-25 minutes, but keep an eye on them during the last few minutes to prevent burning.

Mastering the Tahini Dressing

The tahini dressing is what ties all the ingredients together, providing a creamy, nutty contrast to the roasted veggies. When whisking the tahini, make sure to start with the lemon juice and garlic, as this helps to activate the flavors. Gradually add water to reach your desired dressing consistency; I recommend starting with 2 tablespoons and adding more as needed until it becomes creamy yet pourable.

Taste as you go! This will allow you to adjust the seasoning and sweetness with more maple syrup or salt to balance the flavors. If you find that your tahini dressing is too thick, a splash of additional lemon juice can also help break through the richness and add brightness.

Serving Suggestions and Storage Tips

This Roasted Cauliflower Tahini Bowl is versatile enough for various occasions—you can serve it warm or cold, making it great for meal prep. Prepare the components ahead of time, and store them separately in airtight containers in the fridge for up to three days. When ready to enjoy, simply warm the roasted cauliflower in the oven for about 5-10 minutes or until heated through.

For those interested in variations, you could add chickpeas or grilled chicken for extra protein, or substitute quinoa with brown rice or farro for a different grain base. Lastly, try using different seasonal vegetables like roasted bell peppers or carrots to keep this dish fresh and exciting.

Ingredients

For the Bowl

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup pomegranate seeds
Fresh parsley, for garnish

For the Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2-3 tablespoons water (to thin)
1 garlic clove, minced
Salt, to taste

Instructions

Roast the Cauliflower

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for 20-25 minutes or until golden brown and tender, stirring halfway through.

Prepare the Tahini Dressing

In a bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and enough water to reach your desired consistency. Season with salt to taste.

Assemble the Bowl

In a large bowl, layer the cooked quinoa, roasted cauliflower, cherry tomatoes, cucumber, and pomegranate seeds. Drizzle with the tahini dressing and garnish with fresh parsley before serving.

Enjoy Your Meal!

Pro Tips

For added flavor, try roasting the cauliflower with spices like cumin or smoked paprika. These will provide an extra layer of deliciousness to your bowl.

Ingredient Substitutions

If you're looking for a nut-free alternative to tahini, sunflower seed butter can serve as a great substitute, providing a similar creamy texture and richness. When using it, balance the flavors with a bit of extra lemon juice as it can be a bit less aromatic than tahini. For a quick and easy variation, a store-bought tahini dressing can also work in a pinch, although I find that homemade offers a superior taste.

In terms of vegetables, feel free to experiment with whatever you have on hand. Broccoli, Brussels sprouts, or even sweet potatoes could provide a delightful twist. The key is to maintain the balance of flavors and textures that makes this bowl so enjoyable.

Scaling the Recipe

This recipe is easily scalable for larger gatherings. For every additional head of cauliflower, you can simply multiply the rest of the ingredients. Be mindful that roasting times may vary with larger batches; even roasting them on separate trays if necessary to avoid overcrowding, which can lead to steaming instead of roasting.

When serving for a crowd, consider a buffet-style presentation where guests can build their own bowls. This allows for customization and ensures everyone gets the mix of flavors they enjoy while also accommodating various dietary restrictions.

Troubleshooting Common Issues

If you find your roasted cauliflower isn't browning as desired, it may be due to overcrowding on your baking sheet. Ensure that the florets are spread out in a single layer for optimal heat circulation. If they appear undercooked after the suggested roasting time, you can easily extend the time—I like to monitor them closely to catch that perfect level of doneness.

If the tahini dressing ends up too thick, remember that adding more liquid should address this. However, it's essential to mix thoroughly for an even consistency. If it turns out too salty or sweet, counteract these with additional lemon juice or a dash of vinegar to restore balance.

Questions About Recipes

→ Can I make this bowl vegan?

Yes! This recipe is naturally vegan as it uses tahini and vegetables.

→ How can I store leftovers?

Store leftover components in airtight containers in the fridge for up to 3 days.

→ Can I substitute the tahini?

Yes, almond or sunflower seed butter can be used in place of tahini, though the flavor will differ.

→ What other vegetables can I add?

Feel free to include any roasted or fresh vegetables you enjoy, such as bell peppers or shredded carrots.