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: 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. 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.

Keywords: buddha bowl, plant-based, vegetarian, healthy