Hi there! It’s been a minute. Things are full speed around here, but I had to pause for a beat to share something delicious from my kitchen. Behold my “Roasted Cauliflower Goodness Bowl.”
Yep. You see it. That’s cauliflower. Ugh, I remember being very disappointed when ever cauliflower appeared on my plate. Not that I’ve ever tasted musty gym socks, but there seems like there must be some truth to that old adage! And while over the years I’ve grown to tolerate it & dare I say even maybe love it just a little bit. I can now tolerate it raw as long as there is an exceptional dip to dunk it in, & I once had it pickled which was super tasty, but by far what changed my mind forever about this very misunderstood veggie was the first time I roasted it! Yes I know cauliflower “steak” & cauliflower “rice” are all the rage right now, but I just can’t help myself. Give me a head of it & into the oven it goes with a drizzle of avocado oil & a sprinkle of sea salt.
- 1 head of cauliflower, cut into florets
- 3 Tbsp. avocado oil, or high heat oil of choice
- 1 Tbsp. fresh squeezed lemon juice
- Pink salt & fresh cracked pepper to taste
- Preheat oven to 400°F.
- Cut the cauliflower into florets & place them in a bowl. Toss with lemon juice & avocado oil until the florets are lightly coated.
- Spread the florets out into a single layer on a parchment lined baking sheet. Sprinkle with salt & pepper.
- Roast cauliflower for 25-30 minutes, or until the top is lightly brown.
Quite honestly, I could eat it all straight from the pan, as is. But I also love it with a nice lathering of lemon-tahini sauce & chopped parsely. That was quick thinking plan A, but my hungry belly had already worked out plan B. I’d been out the night before for a pre-birthday celebration & enjoyed myself a little too much. I needed a filling & nourishing lunch to get me back on track. Nothing hits the spot — well maybe mac & cheese, or Mexican food — like a hearty “BOWL.” We’ve discussed bowls here previously, & they’ve been featured on just about every blog out there & for many good reasons. They’re super versatile & totally customizable ~ to the season, to your pantry, to your mood, etc. All you need is a grain, or psuedo-grain, a green, roasted veggies, maybe a protien & a creamy sauce.
My craving for the day…roasted sweet potato rounds, roasted cauliflower, massaged kale, tricolor quinoa & ginger miso-tahini sauce. The sauce (featured on this “Yogi Bowl”) is one of my favorite discoveries from Vidya. I could drizzle it on anything. The great thing about meals like these is that you can prep the individual ingredients in advance, keep them in separate containers & then throw everything together for a quick meal. I often do this on a Sunday afternoon so I can put together a quick, easy, healthy lunch.
For the “Goodness Bowl” I cut one medium sized sweet potato, cut it into rounds, tossed with a bit of oil & sprinkle of sea salt & roasted at 425 for 15 min each side. Then to a large salad bowl I added a 1/2 cup of cooked quinoa (I use GP’s method from It’s All Good), a handful of green kale that had been lightly massaged with a bit of lemon juice & olive oil, about a 1/4-1/2 cup of the roasted cauliflower, the sweet potato rounds & a huge dollop of the sauce. I finished it off with a sprinkle of chopped parsley & a few shakes of gomashio.
So simple & delicious!