Description
This vibrant Turmeric & Lemon Cauliflower Bowl features golden roasted cauliflower seasoned with aromatic turmeric, cumin, and paprika, served atop a bed of nutritious quinoa or brown rice with fresh greens. Finished with a tangy lemon-tahini dressing and optional crunchy nuts and pomegranate seeds, this bowl is a flavorful, wholesome, and satisfying meal perfect for any time of day.
Ingredients
Scale
Cauliflower Roast
- 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 of 1 lemon
- Salt & pepper, to taste
Grain Base & Greens
- 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 if needed)
- Salt & pepper, to taste
Optional Toppings
- 2 tablespoons toasted almonds or cashews
- Chopped fresh parsley or cilantro
- Pomegranate seeds for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare 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 all florets are evenly coated with the seasoning mixture.
- Roast Cauliflower: Spread the seasoned cauliflower evenly on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, flipping the florets halfway through cooking, until they are golden brown with crisp edges.
- Make Dressing: Meanwhile, whisk together lemon juice, olive oil, tahini, and honey or maple syrup in a small bowl. Add 1–2 teaspoons of water to thin the dressing to your desired consistency. Season with salt and pepper to taste.
- Assemble Bowls: Place cooked quinoa or brown rice into serving bowls. Top with baby spinach or kale, then layer roasted cauliflower on top.
- Add Dressing and Toppings: Drizzle the lemon-tahini dressing over the bowl. Sprinkle with toasted almonds or cashews, chopped fresh herbs, and pomegranate seeds if using for added texture and flavor.
- Serve: Serve the bowls warm or at room temperature and enjoy this nourishing and packed-with-flavor meal.
Notes
- For a vegan option, use maple syrup instead of honey in the dressing.
- If you prefer a nuttier flavor, toast the nuts lightly before using.
- Feel free to swap quinoa or brown rice with any other cooked grain like farro or barley.
- Kale can be massaged lightly with a pinch of salt and a drizzle of olive oil to soften before adding.
- The dressing can be made ahead and stored in the fridge for up to 3 days.
- Adjust the spices to taste—add a pinch of cayenne if you like some heat.
