Roasted Cauliflower Bowl
Easy roasted cauliflower bowl with quinoa and lemon yogurt sauce. Perfect vegetarian meal ready in 45 minutes with healthy ingredients and Mediterranean flavors.
Equipment
- oven
- baking sheet
- large bowl
- small bowl
- knife
- cutting board
- measuring spoons
Ingredients
Roasted Cauliflower
- 1 medium head cauliflower cut into 1 1/2-inch florets
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Bowl Assembly
- 1 cup cooked quinoa
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped roasted almonds
Instructions
- Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with the olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper until the florets are evenly coated.
- Spread the seasoned cauliflower in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the florets are tender and the edges are deeply browned and crisp.
- While the cauliflower roasts, stir the lemon juice into the Greek yogurt in a small bowl to create a creamy sauce.
- To assemble the bowls, divide the cooked quinoa between two bowls, top with the roasted cauliflower, drizzle with the lemon yogurt sauce, and garnish with the chopped parsley and almonds.
Notes
Add mozzarella or feta for a cheesy twist.