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Cauliflower vegan recipe
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By Franci

Cauliflower vegan recipe

Instructions
Updated at: Sat, 30 Mar 2024 10:10:30 GMT

Nutrition balance score

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Ingredients

0 servings

Roasted Veggie Glow Bowls feature a mix of roasted cauliflower and carrots, protein-rich quinoa, and a dynamite golden tahini dressing!!!
cauliflower
Roasted Veggie Glow Bowls feature a mix of, roasted
Roasted Veggie Glow Bowls feature a mix of roasted cauliflower and carrots, protein-rich quinoa, and a dynamite golden tahini dressing!!!
carrots
Roasted Veggie Glow Bowls feature a mix of roasted cauliflower and carrots, protein-rich quinoa, and a dynamite golden tahini dressing!!!
quinoa
Roasted Veggie Glow Bowls feature a mix of roasted cauliflower and carrots, protein-rich quinoa, and a dynamite golden tahini dressing!!!
tahini dressing
• 1 Avocado, ripe
1Avocado
ripe
• 3 Carrots, large
3Carrots
large
• 1 medium head Cauliflower
1 headCauliflower
medium
• 1 tsp Garlic powder
1 tspGarlic powder
• 4 packed cups Kale, fresh
4 cupsKale
fresh
• 1 Parsley, fresh
1Parsley
fresh
• 2 cups Vegetable broth
2 cupsVegetable broth
• 2 tsp Chili garlic sauce
2 tspChili garlic sauce
• 1 tbsp Maple syrup
1 Tbspmaple syrup
• 1/4 cup Tahini
¼ cupTahini
• 1 cup Quinoa, dry
1 cupQuinoa
dry
• 1/4 tsp Black pepper
¼ tspBlack pepper
• 1/2 tsp Curry powder
½ tspCurry powder
• 3/4 tsp Kosher salt
¾ tspKosher salt
• 1 tsp Paprika, smoked
1 tspPaprika
smoked
• 1/4 tsp Turmeric, ground
¼ tspTurmeric
ground
• 3 tbsp Olive oil, extra-virgin
3 TbspOlive oil
extra-virgin
• 1 tbsp Sherry vinegar
1 TbspSherry vinegar
• 1/2 tsp Cumin, ground
½ tspCumin
ground
• 1/4 cup Pumpkin seeds, roasted
¼ cupPumpkin seeds
roasted
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Chop the cauliflower into florets and slice the carrots into sticks.
cauliflower
Chop the, into florets and slice the ts into sticks
In a large bowl, toss the cauliflower and carrots with 2 tablespoons of olive oil, garlic powder, smoked paprika, turmeric, salt, and black pepper until evenly coated.
bowl
in a large
In a large bowl, toss the cauliflower and carrots with 2 tablespoons of olive oil, garlic powder, smoked paprika, turmeric, salt, and black pepper until evenly coated.
cauliflower
In a large bowl, toss the cauliflower and carrots with 2 tablespoons of olive oil, garlic powder, smoked paprika, turmeric, salt, and black pepper until evenly coated.
2 tablespoonsolive oil
In a large bowl, toss the cauliflower and carrots with 2 tablespoons of olive oil, garlic powder, smoked paprika, turmeric, salt, and black pepper until evenly coated.
garlic powder
In a large bowl, toss the cauliflower and carrots with 2 tablespoons of olive oil, garlic powder, smoked paprika, turmeric, salt, and black pepper until evenly coated.
smoked paprika
In a large bowl, toss the cauliflower and carrots with 2 tablespoons of olive oil, garlic powder, smoked paprika, turmeric, salt, and black pepper until evenly coated.
turmeric
In a large bowl, toss the cauliflower and carrots with 2 tablespoons of olive oil, garlic powder, smoked paprika, turmeric, salt, and black pepper until evenly coated.
salt
In a large bowl, toss the cauliflower and carrots with 2 tablespoons of olive oil, garlic powder, smoked paprika, turmeric, salt, and black pepper until evenly coated.
black pepper
until evenly coated
seasoned vegetables
Spread the onto the prepared baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized
While the vegetables are roasting, rinse the quinoa under cold water and drain well. Place the quinoa in a saucepan with 2 cups of vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
In a small bowl, whisk together the tahini, sherry vinegar, maple syrup, chili garlic sauce, and curry powder until smooth. Add a splash of water if needed to thin out the dressing to your desired consistency.
tahini
whisk together smooth a s to thin to your
In a small bowl, whisk together the tahini, sherry vinegar, maple syrup, chili garlic sauce, and curry powder until smooth. Add a splash of water if needed to thin out the dressing to your desired consistency.
sherry vinegar
In a small bowl, whisk together the tahini, sherry vinegar, maple syrup, chili garlic sauce, and curry powder until smooth. Add a splash of water if needed to thin out the dressing to your desired consistency.
maple syrup
In a small bowl, whisk together the tahini, sherry vinegar, maple syrup, chili garlic sauce, and curry powder until smooth. Add a splash of water if needed to thin out the dressing to your desired consistency.
chili garlic sauce
In a small bowl, whisk together the tahini, sherry vinegar, maple syrup, chili garlic sauce, and curry powder until smooth. Add a splash of water if needed to thin out the dressing to your desired consistency.
curry powder
In a small bowl, whisk together the tahini, sherry vinegar, maple syrup, chili garlic sauce, and curry powder until smooth. Add a splash of water if needed to thin out the dressing to your desired consistency.
water
if needed out the dressing desired consistency
Massage the kale with 1 tablespoon of olive oil and a pinch of salt until softened.
1 tablespoonolive oil
Massage the kale with
Massage the kale with 1 tablespoon of olive oil and a pinch of salt until softened.
salt
until softened
To assemble the bowls, divide the cooked quinoa, roasted cauliflower, carrots, and massaged kale among serving bowls.
quinoa
To assemble the bowls, divide the, cooked
To assemble the bowls, divide the cooked quinoa, roasted cauliflower, carrots, and massaged kale among serving bowls.
cauliflower
To assemble the bowls, divide the cooked quinoa, roasted cauliflower, carrots, and massaged kale among serving bowls.
carrots
To assemble the bowls, divide the cooked quinoa, roasted cauliflower, carrots, and massaged kale among serving bowls.
kale
among serving bowls
Top each bowl with sliced avocado, chopped parsley, and roasted pumpkin seeds.
avocado
sliced
Top each bowl with sliced avocado, chopped parsley, and roasted pumpkin seeds.
parsley
chopped
Top each bowl with sliced avocado, chopped parsley, and roasted pumpkin seeds.
roasted pumpkin seeds
the tahini dressing
over the bowls just before serving
Roasted Veggie Glow Bowls
Enjoy, nutritious and delicious

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