Roasted Cauliflower Tahini Rice Bowl

Name: Roasted Cauliflower Tahini Rice Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 medium head of cauliflower, cut into florets; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; 1 cup cooked brown rice; 2 tablespoons tahini; 1 tablespoon lemon juice; Water to thin (if necessary); Fresh parsley, chopped for garnish; Sesame seeds, for garnish

Highlighted under: Easy Healthy Meals Collection

I absolutely love creating meals that are not only satisfying but also packed with flavor. This Roasted Cauliflower Tahini Rice Bowl has become one of my go-to recipes. The combination of crispy roasted cauliflower and creamy tahini sauce is a delight that makes for a nutritious and delicious meal. In just 30 minutes, I can enjoy a bowl that feels both indulgent and wholesome. Whether it’s a busy weeknight or a relaxed weekend, this bowl is sure to hit the spot.

Created by

Rosamund Blake

Last updated on 2026-01-21T19:53:35.283Z

Preparing this roasted cauliflower tahini rice bowl has allowed me to experiment with flavors in an exciting way. The key lies in roasting the cauliflower until it's perfectly caramelized, which enhances its natural sweetness and gives it a wonderful texture. I find that drizzling tahini over the warm cauliflower really brings the flavors alive. It’s my secret weapon for making healthy food irresistible!

Using brown rice as a base adds a nutty flavor that complements the dish beautifully. I also like to add a sprinkle of sesame seeds for crunch and extra nutrition. This bowl has quickly become a family favorite, and I love sharing it with friends!

Reasons You'll Love This Bowl
Crispy roasted cauliflower pairs perfectly with creamy tahini
Nutty brown rice adds a wholesome base
Quick and easy to prepare, perfect for busy days

Perfecting the Roasted Cauliflower

When roasting cauliflower, achieving that perfect golden-brown crisp is essential. Make sure to cut the florets into uniform sizes, about 1 to 2 inches, which ensures even cooking. The high temperature of 425°F (220°C) promotes caramelization, enhancing the natural sweetness of the cauliflower. Flipping the florets halfway through roasting not only helps with even browning but also prevents them from sticking to the pan. Keep an eye on them towards the end—if they start turning too dark, pull them out to avoid a bitter flavor.

The addition of garlic powder and paprika not only infuses flavor but also contributes to that beautiful color. If you prefer a spicy kick, consider adding a pinch of cayenne pepper or crushed red pepper flakes for an extra layer of heat. Roasted correctly, the cauliflower should have a slightly crunchy texture on the outside while remaining tender inside, creating a satisfying contrast in every bite.

Crafting the Creamy Tahini Sauce

Tahini sauce is the star of this dish, and the balance of flavors is crucial. When mixing tahini with lemon juice, opt for fresh lemon for a bright acidity that enhances the overall dish. If you find the tahini too thick, adding cold water gradually will help achieve that pourable consistency without compromising flavor. Stir well to prevent separation and to keep it smoothly combined. A tip I love is to taste as you go; if the flavor feels flat, a touch more lemon or salt can elevate it.

The thickness of the tahini can vary by brand, so adjust the water accordingly. If you'd like to experiment, you can mix in a teaspoon of maple syrup or honey for a subtle sweetness that complements the earthiness of the tahini. This sauce can also be prepared ahead of time and stored in an airtight container in the refrigerator for up to five days—just give it a good stir before serving.

Experimenting with Variations and Serving Suggestions

This Roasted Cauliflower Tahini Rice Bowl is highly adaptable, making it an excellent base for a variety of toppings. For added protein, consider incorporating chickpeas or grilled chicken. You could also toss in some sliced avocado for creaminess or roasted nuts for crunch. Feeling adventurous? Try swapping the brown rice for quinoa or cauliflower rice for a low-carb option. Each grain brings its own texture and flavor, allowing you to customize this meal based on your preference.

For meal prep, this bowl holds up well in the refrigerator, making it a great option for lunches throughout the week. To reheat, a quick warm-up in the microwave will do, but for crispy cauliflower, try reheating it in the oven for a few minutes at 375°F (190°C) to regain some of that crunch. Serve it with a side of leafy greens or a simple salad drizzled with lemon vinaigrette for a refreshing contrast.

Ingredients

For the Bowl

1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup cooked brown rice
2 tablespoons tahini
1 tablespoon lemon juice
Water to thin (if necessary)
Fresh parsley, chopped for garnish
Sesame seeds, for garnish

Instructions

Roast the Cauliflower

Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper. Spread the cauliflower evenly on a baking sheet and roast for 20 minutes, flipping halfway through, until golden and crispy.

Prepare the Tahini Sauce

In a small bowl, mix tahini, lemon juice, and a little water to achieve your desired consistency. The sauce should be creamy but pourable. Adjust seasoning with salt if needed.

Assemble the Bowl

In two bowls, serve a portion of the cooked brown rice. Top with roasted cauliflower, drizzle with tahini sauce, and garnish with parsley and sesame seeds.

Pro Tips

For an extra kick, add a sprinkle of red pepper flakes on top before serving.

Storage and Make-Ahead Tips

Storing leftovers from the Roasted Cauliflower Tahini Rice Bowl requires a bit of care to maintain texture and flavor. It's best to keep the tahini sauce separate from the rice and cauliflower. Store the roasted cauliflower and rice in an airtight container in the fridge for up to four days. The tahini sauce can last about five days, making it easy to grab on busy mornings.

If preparing this dish in advance, consider roasting the cauliflower the night before. It can be quickly reheated while the rice cooks, making assembly a breeze. Be mindful, though, as roasted vegetables can lose some crispness after being stored. To counteract this, a quick 5-minute re-crisp in the oven can do wonders!

Enhancing with Herbs and Spices

The flavor depth of your Roasted Cauliflower Tahini Rice Bowl can be enriched by incorporating a medley of herbs and spices. Fresh herbs like cilantro or dill can complement the tahini seasoning beautifully. You might also consider a dash of cumin or coriander in the tahini sauce for a warm, fragrant touch that pairs well with the roasted vegetables.

Feel free to experiment with seasonal vegetables; adding roasted Brussels sprouts or butternut squash can provide even more flavor and nutrients. A sprinkle of chili oil on top right before serving can add a delightful heat while enhancing the overall presentation of the dish.

Questions About Recipes

→ Can I use other vegetables instead of cauliflower?

Absolutely! Broccoli, sweet potatoes, or even bell peppers would work wonderfully.

→ How can I make this dish vegan?

This recipe is already vegan-friendly, as it doesn't contain any animal products.

→ What can I serve this bowl with?

It pairs well with grilled chicken or chickpeas for added protein.

→ How do I store leftovers?

Store the components separately in airtight containers in the fridge for up to 3 days. Reheat before serving.