Tahini Roasted Cauliflower Grain Bowl
Spice-roasted cauliflower and chickpeas over farro or brown rice with kale, pickled onions, herbs and a creamy lemon-tahini dressing.
Roasting transforms cauliflower from bland to irresistible. Tossed with cumin, smoked paprika and turmeric and roasted at high heat, the florets turn nutty and caramelized at the edges. Chickpeas roast on the same pan and turn crunchy on the outside.
We build the bowls on a base of chewy whole grains and massaged kale, then add quick-pickled red onion, fresh herbs and a generous drizzle of lemon-tahini sauce. Prep all the parts on Sunday and assemble a bowl in two minutes on any weekday.
Tahini Roasted Cauliflower Grain Bowl
Ingredients
- 1 large head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, rinsed and dried
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 3 cups cooked farro, brown rice or quinoa
- 4 cups chopped kale, ribs removed
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1 small garlic clove, grated
- 3 to 4 tablespoons warm water
- 1/2 cup quick-pickled red onion
- 1/4 cup chopped parsley or cilantro
Method
- Heat the oven to 425°F. On a large sheet pan, toss the cauliflower and chickpeas with the oil, cumin, paprika, turmeric and salt.
- Spread in a single layer and roast for 25 to 30 minutes, stirring halfway, until the cauliflower is browned and tender and the chickpeas are crisp.
- While the pan roasts, place the kale in a bowl with a pinch of salt and a squeeze of lemon. Massage with your hands for 1 to 2 minutes until it softens and darkens.
- Whisk the tahini, lemon juice and garlic, then add warm water gradually until smooth and drizzly. Season with salt.
- Warm the grains if they were cooked ahead.
- Divide the grains and kale among four bowls. Top with the roasted cauliflower and chickpeas.
- Add pickled onion and herbs, and drizzle each bowl generously with tahini dressing.
Kitchen notes
- Dry the chickpeas well with a towel so they crisp instead of steam.
- Give the cauliflower room on the pan; crowding stops it from browning.
- Add a soft-boiled egg or some crumbled feta for more richness.
Ways to vary it
Swap the vegetables with the seasons: roasted sweet potatoes in fall, broccoli in winter, and charred zucchini or eggplant in summer. A spoon of hummus or a handful of pomegranate seeds on top adds even more color and texture.
Keeping & reheating
Store the components separately for up to 4 days. Rewarm the grains and cauliflower or eat the bowl at room temperature. The tahini dressing thickens in the fridge, so whisk in a little water before using.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
