Roasted Cauliflower & Rice Tahini Bowl

Roasted Cauliflower & Rice Tahini Bowl

Roasted Cauliflower & Rice Tahini Bowl with chickpeas, lemon, capers, onions, and garlic this dish makes for an amazing grain bowl. Serve fresh for dinner or enjoy for lunch the next day.


Roasted Cauliflower & Rice Tahini Bowl

  • 1 head cauliflower, chopped florets
  • 1/2 yellow onion, diced
  • 2-4 garlic cloves, peeled & chopped
  • 1 cup rice, uncooked
  • 2 cups vegetable broth (or water + 1 bouillon cube)
  • 1 can chickpeas, drained & rinsed 
  • 1 tsp black pepper
  • 1/2 lemon, juiced
  • Olive oil
  • Apple cider vinegar
  • Salt & pepper to taste
  • Homemade tahini dressing
  • Capers & 1/4 cup cucumber, chopped for topping


  1. Preheat the oven to 400ºF
  2. Prepare the cauliflower, onion, and garlic.
  3. Once chopped, transfer the vegetables to a roasting pan and lightly coat with about 1 Tbs olive oil and apple cider vinegar. Season with a pinch of salt and pepper.
  4. Place the vegetables in the oven and cook for about 35-40 minutes or until vegetables are tender and roasted.
  5. In a medium stovetop pot, add 1 tsp olive oil on high heat. 
  6. Once hot, add the rice, black pepper, and lemon to the pot and cook for two minutes. 
  7. Add in the vegetable broth and chickpeas, cover the pot with a lid and bring to a boil.
  8. Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is down. Stir occasionally to prevent sticking and clumping.
  9. When the vegetables and done roasting, serve with the rice, top with tahini dressing, capers and cucumbers and enjoy!

Nutrition Information

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