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, 2021

Cathy's Roasted Turmeric Cauliflower Buddha Bowl

Servings

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.

Recipe Note

So many great flavours, and it's dairy free, gluten free, vegan and vegetarian.