Roasted Cauliflower Tahini Bowl

Roasted Cauliflower Tahini Bowl with crispy cauliflower and potatoes, creamy tahini yogurt, onion salad, almonds, and pomegranate.

Recipe Source Link:https://www.mygingergarlickitchen.com/roasted-cauliflower-tahini-bowl/

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RECIPE INGREDIENTS

» For Roasted Cauliflower and Potatoes

• 2 cauliflower heads, separated into florets
• 3 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika or red chili powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt, to taste
• 3 garlic cloves, thinly sliced
• Fresh cilantro, finely chopped
• 2 lemon slices, quartered

» For Onion Salad

• 1 onion, thinly sliced
• Fresh cilantro, finely chopped
• Lemon juice, to taste
• Salt, to taste

» For Tahini Yogurt Base

• 1.5 cups thick vegan Greek-style yogurt
• 3 tablespoons tahini
• 2 tablespoons olive oil
• Juice of 1/2 lemon
• 3 garlic cloves, minced
• Salt, to taste
• 1/2 teaspoon smoked paprika
• 1 tablespoon maple syrup or agave syrup

» For Serving

• Pomegranate arils
• Almond flakes, lightly toasted

RECIPE INSTRUCTIONS

» Prep the Ingredients

1. Separate the cauliflower into medium-sized florets. Dice the potatoes into bite-sized cubes. Thinly slice 3 garlic cloves for roasting.Thinly slice the onion and set aside. Finely chop a handful of cilantro and divide it between the components.

» Roast the Cauliflower and Potatoes

1. Preheat the oven to 200°C / 400°F. Spread the cauliflower florets and diced potatoes on a lined baking tray in a single layer. Scatter the sliced garlic and 2 to 3 tablespoons of chopped cilantro over the vegetables.
2. Drizzle with olive oil and season with smoked paprika, black pepper, cumin, coriander, and salt.
3. Toss until evenly coated, then place the lemon quarters on top.
4. Roast for 40 to 45 minutes, flipping once halfway, until tender inside and golden at the edges. Remove from the oven and immediately sprinkle with more chopped cilantro.

» Prepare the Onion Salad

1. Add the sliced onion, chopped cilantro, lemon juice, and salt to a bowl. Mix well and let rest for 5 minutes to soften slightly.

» Make the Tahini Yogurt

1. In a bowl, whisk the vegan yogurt, tahini, olive oil, lemon juice, minced garlic, salt, smoked paprika, and maple syrup or agave until smooth and creamy. Taste and adjust seasoning as needed.

» Assemble Roasted Cauliflower Tahini Bowl

1. Spread a generous layer of tahini yogurt on a serving platter or bowl and drizzle with some chili oil.
2. Spoon the roasted cauliflower and potatoes on top.
3. Add the onion salad evenly over the vegetables.
4. Finish with pomegranate arils and toasted almond flakes, drizzle with more chili oil and enjoy!

RECIPE NOTES

1. Almond flakes add crunch and balance the creamy tahini yogurt.
2. Enjoy it warm or at room temperature.
3. Ideal as a vegan main dish, mezze-style platter, or grain bowl base.