These vegan Roasted Cauliflower Bowls with Tahini Ranch Dressing feature healthy ingredients like red onion, avocado, cucumber and carrot and it’s all topped off with a delicious, creamy Tahini Ranch Dressing.

Roasted Cauliflower Bowls with Tahini Ranch Dressing

Roasted Cauliflower Bowls with Tahini Ranch Dressing

Nooch & Tahini

Today I’m sharing another recipe that uses nutritional yeast and one of my favourite all-time ingredients…tahini! Tahini is a paste made from ground, hulled sesame seeds and it’s a must-have staple in my kitchen. I mainly use it for dressings and dips, but it can even been used in desserts! It’s a good source of copper, manganese, omega-3, omega-6 and with its relatively high levels of calcium and protein it’s a excellent addition to a vegan diet.

Roasted Cauliflower Bowls with Tahini Ranch Dressing

Roasted Cauliflower Bowls with Tahini Ranch Dressing

Roasted Cauliflower Bowls with Tahini Ranch Dressing

I’ve really been loving all sorts of salads lately and not just for the incredible nutrition they provide. I just love how easy they are to make! As long as I’m stocked up on fruit and veggies I can whip up something delicious in no time.

This one takes a little more effort with the roasted cauliflower, but adding it makes for a substantial, nutritious and delicious meal that’s tangy, savoury, crispy and all kinds of satisfying.

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Tahini Ranch Dressing

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4-6 1x
  • Category: Dressing, Sauce
  • Cuisine: Vegan

Ingredients

  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 3 cloves garlic
  • 1/4 cup water

Instructions

  1. Place all ingredients except the water into a blender and mix until smooth.
  2. Add water slowly to reach desired thickness.

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Baked Cauliflower Salad Bowls

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Entree, Salad
  • Cuisine: Vegan

Ingredients

  • For the baked cauliflower:
  • 1 crown cauliflower
  • 1 tbsp olive oil
  • 1/4 cup nutritional yeast
  • 2 tsp garlic powder
  • For the salad:
  • 1/4 avocado/person
  • 1/2 red onion, diced
  • 23 handfuls of spinach or field greens/person
  • 3 carrots, peeled and grated
  • 1 cucumber, sliced
  • 1 cup green peas

Instructions

  1. Preheat the oven to 400 F.
  2. Cut the cauliflower into bite-sized pieces and place in a bowl with the garlic powder, nutritional yeast and olive oil. Mix well, making sure all the pieces are well coated.
  3. Place on a parchment-lined baking sheet and bake for 45 minutes or until crispy and browned.
  4. Place the spinach or field greens in individual bowls, divide the rest of the ingredients amongst each serving.
  5. Top with the baked cauliflower and Tahini Ranch Dressing.