This Roasted Cauliflower Tahini Bowl is crispy, delicious, filling, and full of bold Mediterranean flavors. It is a wholesome, flavor-packed meal made with simple ingredients and bold spices.
Here, crispy roasted cauliflower and potatoes are layered over a creamy, garlicky tahini yogurt sauce and finished with a fresh onion salad, pomegranate arils, chili oil, and toasted almonds.
This bowl is nourishing, satisfying, and perfect for an easy vegan lunch or dinner.
Mixing sauce ingredients prevents burning in the wok. It delivers clean coating and even flavor.
Table of contents
If you enjoy plant-based meals that are both comforting and fresh, this recipe is a must-try. Or if you love roasted veggies or are a cauliflower lover, this roasted cauliflower recipe has your name written all over it.
About Roasted Cauliflower Tahini Bowl
This vegan roasted cauliflower tahini bowl is all about beautiful textures, vibrant colors, and delicious, balanced flavours. The cauliflower, potatoes, and garlic tossed with spices and oil are roasted until golden and crispy.
Then, served over a creamy and flavorful bed, tahini yogurt adds creaminess and depth, and the onion salad brings crunch, freshness, and tang.
It is a naturally vegan, gluten-free, egg-free recipe that works well for weeknight dinners, meal prep, or even casual entertaining.
If you have tried my roasted cauliflower pilaf recipe, then you are definitely going to love this one as well.
This recipe came together on a day when I wanted something comforting but still fresh and nourishing. I had cauliflower and potatoes in the fridge, and a jar of tahini is always sitting on the counter, and I knew I wanted to turn these simple ingredients into something special.
Instead of making just another side dish, I decided to create a complete vegan bowl recipe that feels filling, balanced, and satisfying on its own.
The idea was inspired by Mediterranean and Middle Eastern flavors I love using in my kitchen. Roasting cauliflower and potatoes with cumin, coriander, and smoked paprika brings out deep, warm flavors, while the tahini yogurt sauce adds creaminess without feeling heavy.
A quick onion salad and toppings like pomegranate and almonds make the bowl fresh, crunchy, and vibrant.
I added potatoes to make it filling and more nutritious, but adding potatoes in this recipe is totally optional. You can also add canned or cooked chickpeas to make this meal protein rich.
Assembled with crispy roasted cauliflower and potatoes, a rich tahini yogurt sauce, fresh onion salad, toasted almonds, chili oil, and pomegranate, this tahini bowl recipe feels like a restaurant-quality meal while still being easy enough for a healthy weeknight dinner.
If you are looking for vegan dinner ideas, a plant-based bowl, or an easy vegan dinner recipe, this simple and easy recipe fits perfectly.
Why You’ll Love the Recipe
This Roasted Cauliflower Tahini Bowl
✔️ is easy and simple to make
✔️ is made with simple ingredients
✔️ is naturally vegan & plant-based, & gluten-free
✔️ is filling & comforting
✔️ is flavoured with bold spices
✔️ has creamy & flavorful elements
✔️ ideal for quick and easy vegan dinner nights
✔️ is also great for a healthy weeknight dinner
✔️ is also meal prep friendly
Ingredients
For Roasted Cauliflower and Potatoes
- Cauliflower florets – It is the star ingredient of this recipe. Roasting it brings out a deep, nutty flavor and gives crispy edges.
- Potatoes – They add heartiness and make this bowl filling, more delicious, and satisfying. They taste almost like masala potato wedges: crispy, spicy, flavorful, and delicious.
- Olive oil – A drizzle of olive oil helps the vegetables coat with spices, roast evenly, and turn golden.
- Smoked paprika or red chili powder – To add warmth and mild heat to the roasted vegetables, you can either use smoked paprika or red chili powder. I wanted to retain the Middle Eastern flavors, so I used smoked paprika in this recipe.
- Ground black pepper – To bring gentle spice and depth, freshly ground black pepper is added to these vegetables.
- Cumin powder – It adds earthy, Middle Eastern–style flavor and enhances the taste of other spices.
- Coriander powder – It balances the spices with a mild citrusy note.
- Salt – To enhance all the flavors of this roasted vegetables recipe, use any salt of your choice. I used Himalayan salt in this recipe.
- Garlic – Sliced garlic roasts beautifully and adds aroma to the roasted vegetables.
- Lemon slices – They lightly caramelize in the oven and add freshness when squeezed over the roasted veggies right before serving.
- Fresh cilantro (chopped) – It adds a fresh, herby finish to the roasted cauliflower.
For Onion Salad
- Onion (thinly sliced) – For the onion salad, red onion is the main ingredient. It adds crunch and sharpness to balance the creamy elements.
- Lemon juice – It lightly softens the onion and adds tang to this salad.
- Salt – A bit of salt mellows the onion flavor in this salad.
- Fresh cilantro – It is added to bring freshness and color to this onion salad.
For Tahini Yogurt Sauce
- Thick vegan Greek-style yogurt – To form the creamy base of the bowl, I used Greek-style yogurt. Since I was making a vegan meal bowl, I used dairy-free Greek yogurt, but you can also use regular yogurt.
- Tahini – It is added for richness and that classic nutty sesame flavor.
- Olive oil – A drizzle of olive oil makes the yogurt sauce smooth and silky.
- Lemon juice – To brighten the tahini and balance the richness, add a squeeze of fresh lemon or lime juice.
- Garlic – Minced garlic adds bold flavor to the creamy yogurt sauce.
- Smoked paprika – It adds subtle warmth and color. I added smoked paprika.
- Salt – To bring everything together, you need to add some salt. You can add any salt you prefer.
- Maple syrup or agave – To balance the tahini with a hint of sweetness, I used maple syrup. You can also use agave or honey in this yogurt sauce.
- Chili oil – This is an optional ingredient, drizzled over the tahini yogurt for gentle heat and extra flavor.
For Serving
- Pomegranate arils – For toppings, I added fresh pomegranate arils. They add freshness, sweetness, and a beautiful color.
- Almond flakes – Toasted almond flakes add crunch and nuttiness to this meal.
- Chili oil – Drizzled again on top of the finished bowl for a flavorful finish.
How to Make Roasted Vegan Cauliflower Bowl
If you are wondering how you make roasted cauliflower, then making this roasted cauliflower is very simple and straightforward.
The key to getting perfect roasted cauliflower is roasting at a high temperature and spreading the vegetables in a single layer. This helps achieve perfectly crispy roasted cauliflower.
- To make this simple recipe, roast the cauliflower and potatoes until golden and caramelized.
- While they roast, prepare the onion salad by mixing all the onion salad ingredients.
- After that, whisk together all the ingredients for the tahini yogurt sauce.
- To assemble, spread the sauce, top with roasted vegetables, and add the onion salad.
- Finish with almonds and pomegranate, and a drizzle of chili oil.
Variations
Quinoa roasted cauliflower tahini bowl
To make a quinoa roasted cauliflower and potatoes bowl, add cooked quinoa to the warm roasted veggies.
Rice roasted cauliflower bowl
To make a hearty rice cauliflower bowl, you can add boiled rice to the bowl along with the onion salad and tahini yogurt sauce.
Oil free roasted cauliflower bowl
For making an oil-free yogurt sauce, skip the oil in the tahini sauce.
Added Veggies
To make it veggie rich, you can also add carrots, corn, broccoli, or sweet potatoes for more variety.
Serving Suggestions
It can be served as a vegan Mediterranean bowl and enjoyed as a simple vegan dinner.
You can also pair it with pita, naan, or flatbread for a mezze-style meal.
It also works well as a healthy cauliflower recipe for lunch, or serve it chilled as a cauliflower tahini salad.
Storage Suggestions
Store the roasted vegetables separately for up to 3 days. Keep the tahini yogurt refrigerated and stir before using.
It is ideal for easy meal prep recipes and plant-based meal prep ideas.
Tips and Tricks to Make the Best Roasted Cauliflower Tahini Bowl
- Roasting: For the best roasted cauliflower recipe, do not overcrowd the tray while baking. Leave some space for roasting. Also, flip halfway through to keep it crispy.
- Temperature: Use high heat to ensure a crispy cauliflower bowl texture.
- Garlic: Adding garlic to the roasted veggies is optional, but highly recommended. Feel free to adjust garlic in the sauce to taste.
- Meal Prep: It is a perfect meal prep bowl recipe. Toss the veggies with spices and oil and store for up to 2 days, then roast at the time of serving.
- Preheating: Always preheat the oven fully before roasting to get better caramelization and perfect roasting.
- Yogurt sauce: If your tahini sauce tastes bitter, add a little more lemon juice or a small splash of water to balance the flavours.
- Chili oil: Drizzling chili oil just before serving helps keep its flavor fresh and vibrant. Drizzling the sauce and roasted veggies with chili oil is entirely optional.
- Marination: For extra flavor, lightly toast the spices in oil before tossing them with the vegetables.
FAQs
How do you make roasted cauliflower crispy? To make roasted cauliflower crispy, always spread it in a single layer and roast it at a high temperature. Avoid overcrowding the tray, as this causes steaming instead of roasting. Using enough oil and roasting until golden brown helps achieve perfectly crispy edges. Also, make sure to flip halfway through so it gets crispy on all sides.
Is tahini sauce vegan? Yes, this tahini sauce is naturally vegan. Tahini is made from ground sesame seeds and does not contain any dairy or animal products. When paired with vegan Greek yogurt, it becomes a creamy and flavorful vegan tahini yogurt sauce.
How long should I roast cauliflower and potatoes? Cauliflower and potatoes should be roasted for about 40 to 45 minutes at 200°C (400°F), flipping once halfway through. Roast until the vegetables are tender on the inside and golden and crispy on the outside.
Can I meal prep this vegan cauliflower bowl? Yes, this roasted vegan cauliflower bowl is a great meal prep recipe. Store the roasted vegetables, onion salad, and tahini yogurt separately in airtight containers for up to 2 days. Roast and assemble just before serving for the best texture and flavor.
Roasted Cauliflower Tahini Bowl (Step-by-step photo instructions)
Prep the Ingredients
- 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
- 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.
- Drizzle with olive oil and season with smoked paprika, black pepper, cumin, coriander, and salt.
- Toss until evenly coated, then place the lemon quarters on top.
- 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
- 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
- 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
- Spread a generous layer of tahini yogurt on a serving platter or bowl and drizzle with some chili oil.
- Spoon the roasted cauliflower and potatoes on top.
- Add the onion salad evenly over the vegetables.
- Finish with pomegranate arils and toasted almond flakes, drizzle with more chili oil and enjoy!
Recipe Card
Roasted Cauliflower Tahini Bowl [Recipe]
★★★★★
(Rating: 5 from t reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 50 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | International | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 520 calories | 1 |
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
INSTRUCTIONS:
Prep the Ingredients
- 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
- 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.
- Drizzle with olive oil and season with smoked paprika, black pepper, cumin, coriander, and salt.
- Toss until evenly coated, then place the lemon quarters on top.
- 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
- 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
- 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
- Spread a generous layer of tahini yogurt on a serving platter or bowl and drizzle with some chili oil.
- Spoon the roasted cauliflower and potatoes on top.
- Add the onion salad evenly over the vegetables.
- Finish with pomegranate arils and toasted almond flakes, drizzle with more chili oil and enjoy!
Watch Full Recipe Video:
NOTES:
- Almond flakes add crunch and balance the creamy tahini yogurt.
- Enjoy it warm or at room temperature.
- Ideal as a vegan main dish, mezze-style platter, or grain bowl base.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/roasted-cauliflower-tahini-bowl/
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