Mediterranean Cauliflower Bowls (Print Version)
# Ingredients:
→ Spice Blend
01 -
1 tsp kosher salt
02 -
1 tsp ground cumin
03 -
2 tsp paprika
04 -
1 Tbsp curry powder
05 -
1/2 tsp black pepper
→ Main Bowl
06 -
3 Tbsp olive oil (extra virgin preferred)
07 -
1 big cauliflower head, broken into florets
08 -
2 cups cooked basmati rice (white)
09 -
1 (15-oz) can chickpeas, well rinsed and fully dried
→ Herby Tahini Sauce
10 -
1/4 cup tahini paste
11 -
1/4 tsp each black pepper and kosher salt
12 -
2 Tbsp fresh lemon juice
13 -
1/2 tsp finely chopped garlic
14 -
1/4 tsp ground cumin
15 -
1/2 cup parsley leaves (fresh)
16 -
1/2 cup cilantro leaves (fresh)
# Instructions:
01 -
Set your oven to 425°F and let it heat up.
02 -
Combine your spice mix, coat the chickpeas and cauliflower separately with olive oil and the spices, then spread them out on roasting sheets.
03 -
Put the chickpeas in the oven to cook for 30 minutes, and let the cauliflower roast for 35–40 minutes. Stir both at the halfway point.
04 -
Mix all the Herby Tahini Sauce ingredients with 1/3 cup warm water in a blender until the texture is creamy.
05 -
Start with a layer of rice, add the roasted veggies, any toppings you like, and drizzle the sauce on top.
# Notes:
01 -
Works well as a meal prep option
02 -
Keeps fresh in the fridge for about 3 days
03 -
Reheat leftovers without the sauce for the best result