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Dinner / Middle Eastern-inspired

Roasted Cauliflower Tahini Bowls

Cumin-roasted cauliflower and chickpeas sit over quinoa, finished with a creamy lemon-tahini sauce and parsley.

VegetarianVeganDairy Free

By Vegetarian Recipes Kitchen · Updated

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Roasted Cauliflower Tahini Bowls, ready to serve
Illustrative food photography. See our editorial policy.
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Contains sesame.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Heat the oven to 220°C (425°F). Toss cauliflower and chickpeas with oil, cumin and salt on a tray.

  2. Roast for 25–30 minutes, turning halfway, until cauliflower is browned and tender.

    Roasted Cauliflower Tahini Bowls: Roast for 25–30 minutes, turning halfway, until cauliflower is browned and tender

  3. Cook quinoa according to the packet. Whisk tahini, lemon juice and water into a pourable sauce.

    Roasted Cauliflower Tahini Bowls: Cook quinoa according to the packet

  4. Divide quinoa between bowls, add roasted vegetables and chickpeas, and finish with tahini sauce and parsley.

0 of 4 steps complete

A little kitchen know-how

  • Add water gradually to the tahini until it becomes smooth and pourable.

Make it yours & keep it well

Use sunflower seed butter instead of tahini if avoiding sesame.

Storage: Refrigerate components separately for 3 days.

Estimated nutrition per serving

490 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate components separately for 3 days.

Can I adapt this plant-based recipe?

Use sunflower seed butter instead of tahini if avoiding sesame.

Keep the good food coming.

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