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How to Make Delicious Vegan Roasted Cauliflower Bowls

ByWendy Carter
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Let’s be real—cauliflower gets a bad rap. It’s the vegetable your mom forced on you as a kid, disguised as “mock mashed potatoes.”

But what if I told you this humble veggie could be the star of a meal so good, even carnivores would side-eye their steak?

These Vegan Roasted Cauliflower Bowls are a flavor bomb, packed with texture, color, and enough Instagram appeal to make your followers jealous.

And the best part? You don’t need a culinary degree to pull it off. Ready to upgrade your lunch game?

Let’s go.

Why This Recipe Slaps

First, roasted cauliflower is a game-changer. High heat caramelizes the edges, turning bland florets into crispy, nutty bites.

Pair that with creamy avocado, crunchy veggies, and a tangy dressing, and you’ve got a bowl that’s anything but sad.

It’s also stupidly versatile—swap ingredients based on what’s in your fridge, and it still works. Plus, it’s vegan, gluten-free, and meal-prep friendly. Basically, it’s the MVP of your recipe rotation.

Servings, Prep Time, Cooking Time, Calories

  • Servings: 2 (or 1 if you’re extra hungry)
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
  • Calories per serving: ~450 (depending on your toppings)
How to Make Delicious Vegan Roasted Cauliflower Bowls
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How to Make Delicious Vegan Roasted Cauliflower Bowls

Recipe by Wendy CarterCourse: Lunch, Vegan
Servings

2

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

450

kcal

Ingredients

  • 1 medium head of cauliflower, chopped into florets

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • Salt and pepper to taste

  • 1 cup cooked quinoa or rice

  • 1 avocado, sliced

  • 1 cup cherry tomatoes, halved

  • ½ cup shredded red cabbage

  • ¼ cup chopped cilantro

  • 2 tbsp tahini or vegan yogurt (for dressing)

  • 1 tbsp lemon juice

  • 1 tsp maple syrup (optional, for dressing)

Step-by-Step Instructions

  • Preheat your oven to 425ºF (220ºC): Because nobody likes soggy cauliflower.
  • Toss the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper: Get your hands dirty—coating every floret is key.
  • Spread the cauliflower on a baking sheet: Single layer only. Overcrowding = steamed sadness.
  • Roast for 20–25 minutes, flipping halfway: You want golden-brown edges, not charcoal.
  • While the cauliflower roasts, cook your quinoa or rice: Or use leftovers—we’re not judging.
  • Whisk together tahini, lemon juice, maple syrup, and a pinch of salt for the dressing: Taste and adjust. Too thick? Add water, 1 tsp at a time.
  • Assemble your bowls: Base with quinoa, then pile on roasted cauliflower, avocado, tomatoes, cabbage, and cilantro. Drizzle with dressing.
  • Devour immediately: Or take a pic first—we know how it goes.

Storage Instructions

Store components separately if you’re meal-prepping. Roasted cauliflower keeps for 3 days in the fridge, but it loses some crispiness. Reheat in the oven or air fryer for best results.

Dressing stays fresh for 5 days in a sealed container. Avocado? Slice it fresh—unless you enjoy brown mush.

Why This Recipe Is a Win

It’s nutrient-dense, loaded with fiber, healthy fats, and plant-based protein.

The spices boost metabolism, and the colors mean you’re eating a rainbow (no, not the candy kind). Plus, it’s budget-friendly—cauliflower is cheaper than therapy.

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And let’s be honest, anything that makes eating veggies this easy deserves a trophy.

Nutrition Facts (Per Serving)

  • Calories: 450
  • Protein: 12g
  • Carbs: 45g
  • Fiber: 15g
  • Fat: 25g (mostly the good kind)
  • Vitamin C: 150% of your daily needs (cauliflower for the win)

Common Mistakes to Avoid

  • Overcrowding the baking sheet. Steam is the enemy of crispiness.
  • Skipping the flip. Unevenly roasted cauliflower is a tragedy.
  • Using watery dressing. Thin tahini dressing?

    No thanks.

  • Forgetting to season. Cauliflower needs love too.

Alternatives

No quinoa? Use rice, farro, or even chickpeas. Out of tahini?

Try almond butter or vegan yogurt in the dressing. Not a fan of cabbage? Swap in spinach or kale.

Hate cilantro? Basil or parsley works. Cauliflower allergic? (Wait, that’s a thing?) Use broccoli instead.

FAQs

Can I use frozen cauliflower?

Technically yes, but it’ll be soggier.

Thaw and pat it dry first—unless you like steamed mush.

How do I make this spicier?

Add chili flakes to the cauliflower before roasting or a dash of hot sauce to the dressing. Fire it up.

Is this meal kid-friendly?

Depends on the kid. Mine would eat it, but they’re weird.

Picky eaters might need bribes—or more avocado.

Can I prep this ahead?

Absolutely. Roast the cauliflower, cook the grains, and chop the veggies ahead. Just assemble before eating.

What’s the best way to reheat leftovers?

Oven or air fryer at 350°F for 5–10 minutes.

Microwaving turns it into a sad, soggy mess.

Final Thoughts

These Vegan Roasted Cauliflower Bowls are proof that healthy eating doesn’t have to be boring.

They’re crunchy, creamy, spicy, and sweet—all in one bite. Plus, they’re so easy, you could make them half-asleep (we’ve tested this).

So next time someone says “vegan food is bland,” hit them with this bowl. Mic drop.

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