Roasted Turmeric Cauliflower Buddha Bowl

Name: Cathy's Roasted Turmeric Cauliflower Buddha Bowl
Yield: 4
Ingredients: 1 head cauliflower, cut into small florets; 2 tsp ground turmeric; 1 tsp ground cumin; 4 tsp sesame seeds; 2 tbsp melted coconut oil; 1 tsp each salt and pepper; 2 carrots, diced; 1/2 cup sliced onion; 1 cup cherry tomatoes, halved; 1 cup edamame, cooked; 1 cup cooked kale or spinach; 1 1/2 cups brown rice or quinoa; 3 tbsp tahini; 1 tbsp sesame oil; 1 tbsp maple syrup; 2 tsp apple cider vinegar; chopped cilantro (optional); chili flakes (optional)

September 30, 2021Cathy Kirkham

Cathy's Roasted Turmeric Cauliflower Buddha Bowl

Cathy Kirkham

Servings

4

Ingredients

CAULIFLOWER

1 head cauliflower, cut into small florets
2 tsp ground turmeric
1 tsp ground cumin
4 tsp sesame seeds
2 tbsp melted coconut oil
1 tsp each salt and pepper

FILL OUT THE BUDDHA BOWL WITH:

2 carrots, diced
1/2 cup sliced onion
1 cup cherry tomatoes, halved
1 cup edamame, cooked
1 cup cooked kale or spinach
1 1/2 cups brown rice or quinoa

DRESSING

3 tbsp tahini
1 tbsp sesame oil
1 tbsp maple syrup
2 tsp apple cider vinegar

GARNISH

chopped cilantro (optional)
chili flakes (optional)

Directions

FOR CAULIFLOWER:
Combine all ingredients in a bowl, toss to coat. Place on one end of a parchment paper lined baking sheet.
FOR FILLER VEGETABLES:
Toss carrots and onions with 1 tbsp of the coconut oil, season with salt and pepper. Place on the other end of the bakin sheet. Bake at 350 degrees F for about 20 minutes.
FOR DRESSING:
Whisk ingredients together, add water to thin out (up to 2 tbsp if necessary).
PUT IT TOGETHER:
Divide rice or quinoa into serving bowls. Arrange vegetables in bowl. Drizzle with dressing and, optionally, garnish with cilantro and chili flakes.