Curried Cauliflower Bowls With Tahini Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven:

Step 2

Place a large rimmed baking sheet in oven on a rack in lower third position; preheat oven to 450°F. Toss together cauliflower, curry powder, 2 tablespoons oil, and 11/4 teaspoons salt in a large bowl.

Step 3

Roast cauliflower:

Step 4

Remove baking sheet from oven and carefully add cauliflower in a single layer. Roast until tender and charred in spots, 20 to 25 minutes.

Step 5

Cook quinoa:

Step 6

Meanwhile, cook quinoa according to package directions. Drain, if needed. Stir in chickpeas; cover and let stand for 5 minutes. Stir in parsley, 2 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 1 tablespoon oil.

Step 7

Make tahini sauce:

Step 8

Whisk tahini, 1 tablespoon water, and remaining 3 tablespoons lemon juice and 1/2 teaspoon salt in a medium bowl until smooth.

Step 9

Dress and serve:

Step 10

Divide quinoa mixture among 4 bowls. Top with roasted cauliflower and pickled red onions. Drizzle with tahini sauce and, if desired, garnish with parsley.

Step 11

Make-Ahead and Storage Instructions

Step 12

The quinoa mixture, roasted cauliflower, and tahini dressing can be made up to 3 days ahead. Cool quinoa and cauliflower completely and store separately in airtight containers in the refrigerator for up to 3 days. To freeze the quinoa mixture and roasted cauliflower, store separately in freezer-safe containers for up to 2 months. (Skip the fresh herbs and pickled onions for freezing.)