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Bowl with roasted cauliflower, olives, pickled red onion, kale and tahini.
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5 from 3 votes

Mediterranean Cauliflower Bowls

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!
Prep Time20 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: Mediterranean
Diet: Vegan
Servings: 4
Author: Deryn Macey

Ingredients

For the Pickled Red Onion

  • 1/2 red onion thinly sliced
  • 1/4 cup vinegar
  • pinch salt

For the Quinoa Tabouli

  • 1 cup uncooked quinoa
  • 3 tbsp fresh lemon juice
  • 3/4 cup fresh parsley finely chopped
  • 3-4 tbsp finely chopped fresh mint optional, approx. 6-7 large leaves
  • 1 tomato diced
  • 1/2 a cucumber diced
  • 1/2 tsp each sea salt and black pepper

For the Roasted Cauliflower

  • 1 head cauliflower chopped into small florets
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp coriander
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

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 stems removed
  • 1 tsp olive oil
  • 1 tbsp fresh lemon juice optional

Instructions

  • Boil water and add the vinegar, thinly sliced onion and a pinch of salt to a container or jar. Pour enough boiled water over to submerge all the onion. Set aside to pickle for 20-30 minutes.
  • 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.
  • 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.
  • 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.
  • Massage the chopped kale with the olive oil and optional lemon until softened, about 60 seconds.
  • Prepare 4 bowls or containers. Divide all of the ingredients between 4 servings and top each with desired amount of tahini sauce.

Nutrition

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