Roasted Cauliflower in Tahini – Buddha Bowl

Roasted Cauliflower in Tahini – Buddha Bowl
A buddha bowl with roasted cauliflower, seasoned well, a drizzle of olive oil and tossed in a tahini dressing.  That’s how my roasted cauliflower became the centerpiece of this buddha bowl (and the centrepiece of my mind :)). 
Cauliflower has never tasted this good!
We definitely eat with our eyes first as the saying goes so if you don’t like cauliflower then do try roasting it. Veggies are always easier to eat roasted especially if you don’t particularly like them.

CAULIFLOWER ROAST

Cauliflower roast takes about 20 to 25 minutes and it’s done! I didn’t use any time to cook the noodles in this recipe because there were cooked the day before which cut the time down in half. By the time I had the cauliflower in the oven covered in my tahini on the spot creation which turned out so good I ate it with crackers after that. Honestly if you do make it you will want to have it on just about everything!

I am all about maximum taste and there is nothing left to chance with this cauliflower.

MY DEFINITION OF A BUDDHA BOWL

You would think that a Buddha bowl should be a rounded belly bowl filled to the brim like a rounded stomach? Well this bowl is not that but it is still a Buddha bowl because I like to think that the meaning in terms of food is more mindful eating and that’s what this is so let’s get to it.

Sometimes what I want to eat is a lot simpler in my mind when I walk into the kitchen.  It’s a thought more like salad, toast or fruit and then I end up creating with whatever it is I can find. Last night’s buckwheat noodles from a stir-fry because when I make noodles I always make just a little more than I need. Love noodles, you can make so much with them in such little time.

buddha bowl

WHY YOU SHOULD MAKE THIS RECIPE

  • Brings those taste buds to life
  • Maximum flavor
  • Extremely satisfying
  • You will fall in love with cauliflower

If you give this recipe a try, do let me know how you like it. Leave a comment and rate it because that is important for me and everyone else who wants to perhaps make it?

And yes, please don’t forget to take a picture and tag @anosmickitchen on Instagram. I cannot tell how much I love receiving notes, and seeing what you are making.

MORE AMAZING BOWL RECIPES THAT YOU WILL LOVE

Scrumptious Nutritious Vegan Buddha Bowl
Pasta Pesto Rainbow Buddha Bowl
Healthy Zucchini Sweet Potato Nourishing Bowl
Healthy Food Plate & Lifestyle

ROASTED CAULIFLOWER IN TAHINI BUDDHA BOWL

A buddha bowl with roasted cauliflower, seasoned well, a drizzle of olive oil and tossed in a tahini dressing. 

Course brunch, Dinner, lunch
Keyword buddhal bowl., cauliflower roast, healthy foods, mindful eating, tahini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

  • 80 grams buckwheat noodles (or any noodles)
  • 250 grams cauliflower

SALAD

  • Fresh mixed salad – lettuce, spinach & rocket
  • Radish
  • Cucumber
  • Cherry tomatoes
  • Olives
  • Fresh lemon

TAHINI SAUCE or DIP

  • 1/2 cup tahini
  • 2 tbsp sour cream
  • 1 tbsp plain full cream yogurt
  • 1 tsp turmeric spice
  • 1/2 fresh lemon (juiced to make it thinner so use according to how thin you want it)
  • salt & pepper to taste
  • drizzle of olive oil

Instructions

  • Cut, clean and rinse your cauliflower.  Cut the stems off leaving just the florets if not already done.
  • Dry the cauliflower off with kitchen towel paper by letting it sit on kitchen towel or a cloth while you prepare the dressing.
  • Mix together the tahini dressing ingredients and set aside.
  • Place some baking (parchment paper) on an oven baking tray
  • Prepare all the salad ingredients by rinsing, cleaning and cutting.
    Toss a sprinkle of balsamic, olive oil, pink Himalayan salt & freshly cracked pepper.
  • Cook the noodles until done.
  • Get a large enough bowl for the cauliflower and if the cauliflower has not dripped dry then pat it dry with kitchen tissue paper or a kitchen cloth.
  • Place all the cauliflower florets into the bowl.  Sprinkle salt & pepper.
  • Pour the tahini sauce over the cauliflower and using your clean hands give them a good turn over so that all and each floret is well coated.
  • Toss the tahini coated cauliflower into the prepared baking sheet.
  • Drizzle with olive oil just before baking.
  • Bake on 200 for about 18 minutes or until golden brown.
  • Serve with the mixed salad, noodles and fresh lemon.

buddha bowl

 



Leave a Reply

Your email address will not be published. Required fields are marked *


Search Console account to your Analytics properties within account My Anosmic Kitchen