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 an excellent addition to a vegan diet.

Roasted Cauliflower Bowls with Tahini Ranch Dressing

Roasted Cauliflower Bowls with Tahini Ranch Dressing

Roasted Cauliflower Bowls Recipe

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.

More Vegan Bowl Recipes

Here are some more buddha bowls you’ll love:


Baked Cauliflower Salad Bowls

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

This baked cauliflower bowl is full of flavour, texture and nutrition that’s only improved by th creamy tahini ranch sauce.



For the baked cauliflower

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

For the Tahini Ranch Dressing

  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 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 or more as needed to adjust consistency


  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. To make the dressing, blend ingredients together until smooth and creamy.
  5. Place the spinach or field greens in individual bowls, divide the rest of the ingredients amongst each serving.
  6. Top with the baked cauliflower and Tahini Ranch Dressing.


  • Serving Size: 1
  • Calories: 299
  • Sugar: 8.5 g
  • Sodium: 712 mg
  • Fat: 17.5
  • Carbohydrates: 30 g
  • Fiber: 10.4 g
  • Protein: 11.4 g

Keywords: roasted cauliflower bowl