Roasted Cauliflower Bowl

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the cauliflower florets dry with a clean kitchen towel, pressing gently to remove any surface moisture.

Step 3

Spread the dry cauliflower florets in a single layer across a sheet pan, leaving space between each piece.

Step 4

Drizzle 3 tablespoons of olive oil over the florets, then sprinkle with 0.5 teaspoon salt and 0.5 teaspoon pepper.

Step 5

Toss the florets with your hands or two spoons until each piece is evenly coated with oil and seasoning.

Step 6

Slide the sheet pan into the oven and roast for 15–18 minutes until the florets are golden brown on the edges and tender when pierced with a fork.

Step 7

While the cauliflower roasts, whisk together 2 tablespoons tahini and 2 tablespoons lemon juice in a small bowl with 2 tablespoons warm water until smooth and pourable.

Step 8

Divide 1 cup cooked grains between two bowls, creating a bed in the center of each.

Step 9

Remove the roasted cauliflower from the oven and pile it on top of the grains in each bowl.

Step 10

Drizzle the tahini sauce evenly over the cauliflower and grains in each bowl.