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A bright bowl of healthy ingredients pickled onions, cauliflower, quinoa, kale and olives.

Cauliflower Quinoa Tabouli Bowls

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 4
  • Category: Entree, Salad
  • Method: Oven, Stovetop
  • Cuisine: Vegan, Gluten-Free


These delicious bowls require a few steps but the effort is well worth it! Spiced, tender roasted cauliflower, creamy and tangy tahini sauce, flavourful quinoa tabouli…these are so good!


For the Quinoa Tabouli

  • 1 cup uncooked quinoa
  • 3 tbsp fresh lemon juice
  • 3/4 cup fresh parsley, finely chopped
  • 34 tbsp finely chopped fresh mint (optional, approx. 67 large leaves)
  • 1 tomato, diced
  • 1/2 a cucumber, diced
  • 1/2 tsp each sea salt and black pepper

For the Roasted Cauliflower

For the Tahini Sauce

  • 4 tbsp tahini
  • 3 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 3 tbsp water plus more as needed to reach thick but pourable consistency

For the Bowls

  • 32 kalamata olives, 8 per bowl
  • pickled red onions, about 1/4 cup per bowl
  • 4 cups finely chopped kale 
  • 1 tsp olive oil
  • 1 tbsp fresh lemon juice, optional


  1. Pre-heat the oven to 400 degrees F. Chop the cauliflower into small pieces and add to a bowl with the spices, olive oil and lemon juice. Use your hands to thoroughly coat each piece. Spread on baking sheet and roast for 30-40 minutes until tender and browned.
  2. Cook the quinoa according to package instructions. While the quinoa is cooking, add the rest of the tabouli ingredients to a bowl. Once the quinoa is cooked, add that to the bowl and mix well.
  3. Add the tahini sauce ingredients to a small dish and stir vigorously until smooth and creamy, slowly adding more water to reach a thick but pourable consistency.
  4. Add the kale to a large bowl and massage with the olive oil and lemon, if using.
  5. Prepare 4 bowls or containers. Add a big handful of chopped kale to each and then divide the roasted cauliflower and tabouli amongst them. Add your desired amount of pickled onions and kalamata olives to each, then finish with the tahini sauce.


  • Serving Size: 1 bowl
  • Calories: 445
  • Sugar: 5 g
  • Sodium: 575 mg
  • Fat: 25 g
  • Carbohydrates: 49 g
  • Fiber: 12 g
  • Protein: 14 g

Keywords: quinoa, cauliflower, quinoa tabouli, roasted cauliflower, tahini sauce