Description
This vibrant Turmeric & Lemon Cauliflower Bowl combines roasted turmeric-spiced cauliflower with fresh greens, cooked quinoa or brown rice, and a zesty lemon-tahini dressing. Topped with crunchy nuts, fresh herbs, and pomegranate seeds, this wholesome, flavorful dish is perfect for a nutritious lunch or dinner, offering a delightful balance of earthy, tangy, and savory notes.
Ingredients
Scale
Roasted Cauliflower
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon turmeric powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 2 cloves garlic, minced
- Zest from 1 lemon
- Salt and pepper, to taste
Base
- 2 cups cooked quinoa or brown rice
- 1 cup baby spinach or kale
Lemon-Tahini Dressing
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 1 teaspoon honey or maple syrup
- 1–2 teaspoons water (to thin dressing)
- Salt and pepper, to taste
Garnishes (Optional)
- 2 tablespoons toasted almonds or cashews
- Chopped parsley or cilantro
- Pomegranate seeds
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ease cleanup.
- Season Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, turmeric powder, ground cumin, paprika, minced garlic, lemon zest, salt, and pepper until the florets are evenly coated with the spice mixture.
- Roast Cauliflower: Spread the seasoned cauliflower evenly on the baking sheet. Roast in the oven for 25 to 30 minutes, flipping the florets halfway through cooking, until they are golden brown and crisp on the edges.
- Prepare Dressing: In a small bowl, whisk together lemon juice, olive oil, tahini, and honey or maple syrup. Add water gradually to thin the dressing to your desired consistency. Season with salt and pepper to taste.
- Assemble Bowl: Divide the cooked quinoa or brown rice into serving bowls. Layer with baby spinach or kale, then top with the roasted cauliflower florets.
- Add Dressing & Garnishes: Drizzle the lemon-tahini dressing over the bowl. Sprinkle with toasted nuts, fresh chopped herbs, and pomegranate seeds if using, for added texture and flavor.
- Serve: Enjoy the bowl warm or at room temperature as a nourishing and flavorful meal.
Notes
- You can substitute kale for spinach or use any leafy greens you prefer.
- Adjust the amount of turmeric according to your taste preference.
- For a vegan option, use maple syrup instead of honey in the dressing.
- To make this dish gluten-free, ensure quinoa or rice is certified gluten-free.
- Add protein like chickpeas or grilled chicken for a heartier meal.
- The dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
