Description
Discover this delightful recipe that transforms your meals into a flavorful journey!
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Water as needed for tahini sauce
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Spread the seasoned cauliflower on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until golden brown and tender.
- While the cauliflower is roasting, prepare the tahini sauce by whisking together tahini, lemon juice, and enough water to reach desired consistency.
- Once the cauliflower is done, assemble the bowls by placing quinoa at the bottom, followed by roasted cauliflower, cherry tomatoes, cucumber, and parsley.
- Drizzle with tahini sauce before serving.
Notes
- Feel free to add your favorite toppings such as avocado or pickled onions.
- This recipe can be made vegan by ensuring all ingredients are plant-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg