This cauliflower glow bowl, or salad if you will, was inspired by a recent trip to a new ‘healthy eating food establishment’ in my area. You know the type, white walls, terrariums on every table and chia parfaits jarred up for $7.95.
I was really excited about this place because, well, it was down the street and had a handful of veggie bowls on the menu with fun names.
After much anticipation, I pranced into the establishment all smiles, ready to be wooed by the shiny marble counters and kraft brown takeout bags. Unfortunately my enthusiasm was met with 3 surly female staff members who looked utterly offended that I chose their place of work to retrieve food from.
No ‘hello!’, no eye contact or even a head nod. Just a ‘Uh..we might be out of brown rice…’ . Oh alright!
Now, I have worked at enough fast-casual restaurants to know customers can be foul, but how hard is it to extend a tiny bit of kindness to a hungry gal coming in from the -20 for a simple grain bowl? No substitutions, I swear.
Later that night, I was almost surprised by how much I enjoyed the cauliflower bowl that made its way back to the safety of my IKEA couch. The tahini was spicy, the greens were lush and the cauliflower was crisp, despite being room temperature and jostled all over the box.
THIS recipe-ish thing below is my interpretation of the famous cauliflower bowl, in hopes that we can make it at home and skip the middle (man or woman) that may feel like frowning at us today.
- 1 head of cauliflower, cut into quarters, leaves removed
- 1 tsp ground turmeric
- 1 tsp hot smoked paprika (or regular)
- 1/2 tsp ground coriander
- 3 cloves garlic, roughly chopped
- salt and pepper
- 2 tbsp of olive oil.
- 1 can of chickpeas (540 ml)
- 1 tbsp Sriracha or hot chili sauce
- 1 tsp of olive oil
- 1/2 cup tahini
- Juice from 1 lemon
- 1 clove garlic, minced
- 1/4 cup fresh mint, chopped (optional)
- 1/4 cup of water
- baby kale, baby arugala
- mini cucumbers, diced
- pumpkin seeds
- radishes, thinly sliced
- brown rice (not shown, but tasty)
- feta cheese (optional)
- Preheat the oven to 400 F. On a parchment lined sheet, add the cauliflower and rub with the olive oil, spices and garlic, Season with salt and pepper.
- Drain the chickpeas and add to a large bowl. Pat dry. Add the hot sauce, salt and pepper and toss well to coat. Add to the pan with the cauliflower.
- Roast for 30 minutes, until the cauliflower is fork-tender and the chickpeas are mostly crisp.
- Raise the oven temperature to a high broil. Broil for 3-5 min, until the cauliflower is browned in spots, checking after 3 minute.
- While the cauliflower is roasting, add all of the tahini dressing ingredients to a food processor or blender. Alternatively, finely shop the mint and whisk all of the ingredients together until very smooth.
- Build your bowls with a bed of greens, grains, and veggies. Spoon the cauliflower and chickpeas over and drizzle the tahini dressing.