Quinoa Bowl with Roasted Cauliflower & Tahini Dressing
One bowl of goodness, loaded with filling, nutritious and tasty ingredients. That’s what this bowl is all about!
Girlfriends, have you tried roasted cauliflower before? I’m one of these people who seriously couldn’t stand cauliflower growing up and still today, make me steamed cauli and I might just leave the table. Ok no, I wouldn’t because I’m a grown-up (am I really?!), I’m not that fussy and my mom taught me good manners. But I would NOT be happy with you unless there’s dessert involving lemon curd (are you making a mental note? I’m watching you ????)
Crispy roasted cauliflower however? Big heart eyes emojis for you! ???????? Roasting cauliflower brings out its nutty flavor and it’s seriously delish!
And what about tahini dressing? Oh man, totally awesome too. The kind of awesome you want to spoon directly in your mouth as if spooning dressing in your mouth was something completely normal. You know the kind?!
Please go make yourself this salad soon, you’ll love it. And did I mention it’s good for you? ????
Quinoa Bowl with Roasted Cauliflower and Tahini Dressing
- 1 cup quinoa uncooked
- 2.5 lbs / 1.1kg cauliflower destemmed & chopped into 1 inch (2.5 cm) pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 15 oz. / 400 g can of chickpeas drained
- 3 oz / 85 g baby arugula (4 small handfuls)
- Sea salt to taste
- Freshly ground pepper to taste
Preheat oven to 400 degrees.
Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a large saucepan, cover with 2 cups of water, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting or until all water has evaporated. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside.
Line a baking sheet with foil. In a large bowl, add cauliflower with olive oil, smoked paprika, a good pinch of sea salt, and freshly ground pepper. Toss until cauliflower is well coated. Place on the baking sheet in a single layer. Roast for 30-35 minutes or until browned and crisp (it's ready when the cauliflower bites look almost - almost! - burnt on the edges).
While cauliflower cooks, make tahini sauce: whisk together all ingredients, adding water depending on your desired consistency. Season with sea salt (if needed) and freshly ground pepper. Set aside.
To plate, add a handful of arugula to each bowl, then divide quinoa, cauliflower and chickpeas evenly. Top with tahini sauce and serve immediately.