YOUR SOLIN GENERATED RECIPE
Crispy Roasted Cauliflower Bowl
A satisfying plant-based bowl featuring golden-brown cauliflower florets seasoned with aromatic spices, served over fluffy quinoa with roasted chickpeas, fresh herbs, and a creamy tahini drizzle. Each bite delivers a perfect balance of crispy textures and wholesome flavors.
INGREDIENTS
2 cups cauliflower florets
1/2 cup cooked quinoa
1 cup chickpeas, drained and rinsed
1/2 cup tempeh, cubed
1 tablespoon tahini
1 tablespoon olive oil
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
PREPARATION
Preheat oven to 425°F (220°C)
Rinse quinoa thoroughly and cook according to package instructions with a pinch of salt
Cut tempeh into small cubes
Pat chickpeas dry with paper towels and spread on one-third of a baking sheet
Cut cauliflower into even-sized florets and spread on another third of the baking sheet
Place tempeh cubes on the remaining third of the baking sheet
Drizzle olive oil over cauliflower, chickpeas, and tempeh, then season with cumin, paprika, garlic powder, salt, and pepper
Roast in the oven for 25-30 minutes, stirring halfway through, until cauliflower is golden brown, chickpeas are crispy, and tempeh is lightly browned
While vegetables are roasting, prepare the tahini sauce by whisking together tahini, lemon juice, and 2-3 tablespoons of water until smooth
Chop fresh parsley
Assemble bowls by placing quinoa as the base, topped with roasted cauliflower, chickpeas, and tempeh
Drizzle with tahini sauce and garnish with fresh parsley