Go Back
–+ servings

Easy Turmeric Roasted Cauliflower Bowls

Vibrant and nutritious bowls featuring turmeric-roasted cauliflower, wholesome grains, and fresh greens, perfect for impressing guests or a delightful meal for yourself.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Healthy, Vegan
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the Cauliflower

  • 1 head Cauliflower florets Choose fresh, firm heads for the best texture and flavor.
  • 2 teaspoons Ground turmeric The star spice that gives your bowl its bold, golden color.
  • 2 tablespoons Olive oil Helps the turmeric cling to the cauliflower.
  • 1 teaspoon Garlic powder Adds a subtle savory depth.
  • 1 teaspoon Salt Enhances flavor.
  • 1 teaspoon Pepper A hint of spice.

For the Bowl Assembly

  • 2 cups Cooked quinoa or brown rice A wholesome base for your bowl.
  • 2 cups Fresh spinach or kale Boosts nutrition with vibrant greens.
  • 1/4 cup Chopped fresh cilantro or parsley Adds a burst of herbal freshness.
  • 1/4 cup Toasted nuts or seeds (like almonds or pumpkin seeds) For that perfect crunch.
  • 1 cup Yogurt or tahini sauce Adds creamy richness.

Instructions
 

Preparation

  • Preheat the Oven: Set your oven to 425°F (220°C). This high temperature ensures that the cauliflower gets crispy and caramelized.
  • Prepare the Cauliflower: Chop the cauliflower into bite-sized florets for even roasting.
  • Season the Cauliflower: In a large bowl, toss the cauliflower florets with turmeric, olive oil, garlic powder, salt, and pepper until well coated.
  • Roast the Cauliflower: Spread the seasoned cauliflower on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and tender.
  • Cook the Grains: While the cauliflower is roasting, cook your choice of quinoa or brown rice according to package instructions.
  • Prepare the Greens: While the grains are cooking, wash and dry your spinach or kale. If using kale, you may want to massage it with a bit of olive oil to tenderize the leaves.

Assembly

  • Assemble the Bowls: Start with a base of your cooked quinoa or rice, top it with the roasted cauliflower, fresh greens, chopped herbs, nuts or seeds, and a drizzle of yogurt or tahini sauce.

Notes

Consider putting everything in a communal serving style, allowing each person to customize their bowls with their favorite toppings. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 3gSodium: 300mgFiber: 10gSugar: 4g
Tried this recipe?Let us know how it was!