Roasted Cauliflower Grain Bowl

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds, toasted

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cauliflower with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper.
3. 3 Spread cauliflower on a baking sheet and roast for 25-30 minutes until tender and golden.
4. 4 Meanwhile, rinse quinoa and cook in 2 cups water according to package instructions.
5. 5 For the tahini drizzle, whisk together tahini, lemon juice, minced garlic, and 1 tablespoon olive oil until smooth.
6. 6 In a large bowl, combine cooked quinoa, roasted cauliflower, parsley, cranberries, and almonds.
7. 7 Drizzle with tahini sauce before serving.

Nutrition

Tips

• For extra flavor, add a pinch of red pepper flakes to the cauliflower before roasting.
• Toast almonds in a dry skillet over medium heat until fragrant for enhanced nuttiness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the quinoa moist.

Serving Suggestions

• Pair with a simple green salad for a complete meal.
• Add grilled chicken for a protein boost.

FAQ