Description
A flavorful and nutritious bowl featuring spicy roasted cauliflower, creamy avocado, and tangy green tahini sauce, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 head cauliflower (about 2 pounds), cut into bite-sized florets
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/3 cup hot sauce (e.g., Frank’s RedHot)
- 2 cups cooked brown rice
- 6 to 8 ounces coleslaw mix or shredded cabbage
- 1 medium avocado, quartered and thinly sliced
- Thinly sliced radishes (optional)
- 1 cup fresh tender herbs (e.g., cilantro, parsley)
- 1/4 cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 to 3 tablespoons water (adjust as needed)
Instructions
- Preheat the oven to 475°F. Place the cauliflower on a baking sheet, drizzle with olive oil, and season with garlic powder, salt, and black pepper. Toss to coat and roast for 13 to 15 minutes, tossing halfway through.
- Remove the cauliflower from the oven, pour hot sauce over it, and toss until coated. Return to the oven and roast for an additional 5 to 7 minutes until crispy.
- In a food processor, pulse fresh herbs until coarsely chopped. Add tahini, lemon juice, olive oil, 2 tablespoons of water, salt, and black pepper, blending until smooth. Adjust water for consistency.
- Toss the slaw mix with half of the tahini sauce in a bowl.
- Divide dressed slaw and brown rice among 4 shallow bowls. Top with roasted cauliflower and avocado. Drizzle with remaining tahini sauce and garnish with radishes and extra herbs if desired.
Notes
Store leftovers in an airtight container for up to 4 days, refrigerating the sauce separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg