Roasted Cauliflower Detox Bowl with Tahini Sauce
Basic Information
- Servings: 2
- Ready in: 50 minutes
- Preparation time: -
- Cooking time: -
- Rating: 96.19
- Health score: 100.00
- Weight Watcher points: 13.00
Summary
Roasted Cauliflower Detox Bowl with Tahini Sauce might be just the main course you are searching for. One serving contains 549 calories, 18g of protein, and 30g of fat. This recipe serves 2 and costs $3.06 per serving. 1 person were glad they tried this recipe. A mixture of kale leaves, garlic, ground cumin, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is awesome. Quinoa Bowl with Roasted Cauliflower and Tahini Dressing, Quinoa Bowl with Roasted Cauliflower and Tahini Dressing, and Roasted Cauliflower with Tahini Sauce are very similar to this recipe.
Ingredients
kale leaves3
garlic1 clove
quinoa0.5 cup
cabbage0.25
avocado1
a cauliflower0.5
olive oil1 tsp
ground cumin0.25 tsp
garden cress2 servings
garlic roasted1 head
cashews soaked overnight in water0.5 cup
tahini2 tbsp- water4 tbsp
kosher salt0.25 tsp
Instructions
Step 1
Soak the cashews overnight in water.Preheat the oven to 200C/~395 F. Chop the cauliflower into florets and toss with the olive oil and ground cumin. Roast for 20-25 minutes until golden.To make the sauce, add all ingredients except the water and salt to a food processor. While blending, drizzle in the water a little at a time until the sauce starts to become smooth. Continue processing, scraping down the sides or adding additional water as needed, until the sauce is as smooth as your food processor can make it.
Step 2
Add salt to taste.Boil the quinoa in a saucepan for 10 minutes then drain and set aside. Meanwhile, chop the kale and red cabbage into thin strips and saute in a frying pan with the minced garlic clove over a medium heat until wilted.
Step 3
Add in the quinoa and toss so everything is mixed together.
Step 4
Place some of the kale mixture in the bottom of a bowl and top with sliced avocado, some of the roasted cauliflower, a drizzle of the tahini sauce and if desired, sprinkle some cress on the top.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan