Lemon Tahini Roasted Cauliflower Grain Bowls

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 cup cooked quinoa
• 1 cup cooked farro
• 1/4 cup chopped fresh parsley
• 2 tablespoons toasted sesame seeds
• 1/4 cup crumbled feta cheese (optional)
• Zest of 1 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet.
3. 3 Roast for 25-30 minutes, stirring halfway through, until golden and tender.
4. 4 Whisk tahini, lemon juice, honey, and garlic in a small bowl until smooth.
5. 5 Divide quinoa and farro between serving bowls.
6. 6 Top with roasted cauliflower.
7. 7 Drizzle tahini sauce over each bowl.
8. 8 Garnish with parsley, sesame seeds, feta, and lemon zest.

Equipment

• Baking sheet
• Whisk
• Oven

Variations

• Add roasted sweet potatoes or beets for extra color and nutrients.
• Swap quinoa for couscous for a quicker cook time.

Substitutions

• Use maple syrup instead of honey for a vegan option.
• Substitute feta with toasted pumpkin seeds for a nutty, vegan-friendly crunch.

Pairings

• Serve with a refreshing cucumber yogurt sauce.
• A side of warm pita bread complements this dish beautifully.

Nutrition

Tips

• For extra flavor, add a pinch of smoked paprika to the cauliflower before roasting.
• Make the grain base ahead of time for a quick assembly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of water or broth to revive the grains.

Serving Suggestions

• Serve with a side of roasted chickpeas for added protein.
• Pair with a fresh green salad for a complete meal.

FAQ