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Turmeric & Lemon Cauliflower Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 41 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean-Inspired
  • Diet: Vegan

Description

This vibrant Turmeric & Lemon Cauliflower Bowl is a wholesome, plant-based meal featuring perfectly roasted turmeric-spiced cauliflower atop a bed of quinoa, fresh red cabbage, and leafy greens. Finished with creamy avocado, fresh parsley, and a tangy tahini lemon dressing, this bowl offers a nutritious and flavorful Mediterranean-inspired dish that’s ideal for a healthy lunch or dinner.


Ingredients

Scale

Cauliflower and Seasoning

  • 1 medium head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Zest and juice of 1 lemon
  • Salt and pepper to taste

Grains and Vegetables

  • 1 cup cooked quinoa
  • 1 cup shredded red cabbage
  • 1 cup baby spinach or kale
  • ½ avocado, sliced
  • 2 tablespoons chopped fresh parsley

Tahini Dressing

  • 2 tablespoons tahini
  • 1 tablespoon warm water
  • 1 teaspoon maple syrup
  • 1 teaspoon lemon juice
  • Pinch of salt


Instructions

  1. Preheat and prepare cauliflower: Preheat the oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, ground turmeric, ground cumin, garlic powder, lemon zest, lemon juice, salt, and pepper until evenly coated.
  2. Roast the cauliflower: Spread the seasoned cauliflower in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, flipping halfway through, until the florets are golden brown and tender.
  3. Prepare tahini dressing: While the cauliflower is roasting, whisk together tahini, warm water, maple syrup, lemon juice, and a pinch of salt in a small bowl until smooth and creamy.
  4. Assemble the bowl: In serving bowls, layer cooked quinoa first, followed by shredded red cabbage and baby spinach or kale. Top with the roasted cauliflower florets, sliced avocado, and chopped fresh parsley.
  5. Serve: Drizzle the tahini lemon dressing over the assembled bowls and serve immediately for best freshness and flavor.

Notes

  • You can add chickpeas or grilled tofu for extra protein.
  • Swap quinoa with brown rice or couscous if preferred.
  • This bowl is great for meal prep—store components separately and assemble when ready to eat.