Description
This Roasted Cauliflower Bowl isn't just a recipe; it's a blueprint for efficiency and flavor. It delivers tender-crisp, caramelized cauliflower in a single pan, paired with a vibrant, zesty dressing, creating a harmonious blend of savory and slightly sweet notes.
Ingredients
1 head Cauliflower, cut into 1-inch florets
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Smoked Paprika
½ teaspoon Garlic Powder
¼ teaspoon Onion Powder
Salt to taste
Black Pepper to taste
¼ cup Tahini
2 tablespoons Fresh Lemon Juice
1 tablespoon Water
1 teaspoon Maple Syrup or Honey (optional)
½ teaspoon Garlic Powder
Pinch of Salt
Fresh Parsley or Cilantro, chopped (optional)
Toasted Sesame Seeds (optional)
Crushed Red Pepper Flakes (optional)
Toasted Almonds or Pine Nuts (optional)
Instructions
- Preheat your oven to 400°F (200°C)
- Wash and dry the cauliflower, then cut it into 1-inch florets
- In a mixing bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper
- Spread the cauliflower on a baking sheet and roast for 20-25 minutes, flipping halfway through
- While the cauliflower roasts, make the dressing by combining tahini, lemon juice, water, maple syrup, garlic powder, and salt in a bowl
- Whisk until smooth, adjusting with more water for desired consistency
- Once the cauliflower is roasted, transfer to bowls and drizzle with dressing
- Garnish with optional toppings and serve immediately
Notes
Ensure cauliflower is dry before tossing with oil and spices to achieve optimal crispness.
Avoid overcrowding the baking sheet to prevent steaming.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg