It’s now March and after a few months of winter it appears I’m going crazy. Why? Well, you can now add roasted cauliflower to my list of strange-but-true late winter food cravings. Weird, I know. Cauliflower has never been high on my list of comfort food vegetables, but for some reason I just couldn’t get the idea of a creamy roasted cauliflower recipe out of my mind. So I made a creamy cashew-based lemon tahini sauce and mixed it with roasted chickpeas, cauliflower, and broccoli. Doesn’t that just sound dreamy?
I may have just lost half of you, but hear me out; if you’ve never been a fan of cauliflower (or broccoli) this just might be the recipe that changes your mind. It turned my husband into a believer and I hope it does for you too.
To make this simple dish a meal, I roasted some chickpeas to go along with it. The roasted chickpeas add a nice crunch to this mix and of course pair so well with the creamy sauce. Eric has recently discovered that the texture of roasted chickpeas is so much better than unroasted. So guess what we’ve been doing a lot lately? Yup, roasting chickpeas. This dish would also be wonderful served over a bed of grains if you are feeling so inclined. I planned on serving this with millet, proceeded to forget about it on the stove, and scorched the heck out of it. Figures.
The temperature is slowly climbing here in Southern Ontario and like many of you, we’re anxiously awaiting spring’s arrival. In the meantime, I’ll be celebrating “springing forward” on March 10th which will mean daylight until just after 7pm. Major progress!!
Roasted Buddha Bowl
3 to 4 servings
If you think you’re not a fan of cauliflower or broccoli, this might just be the recipe that changes your mind. Roasted to perfection and served with an addictive (seriously, addictive) cashew-based garlic lemon tahini sauce, these veggies get downright dreamy. The addition of roasted chickpeas boosts the dish to a full-blown meal, and lends it a delightful crunch, too. I love serving it on a bed of warm quinoa. Pro tip: The dressing recipe makes only half a cup (125 mL), so if you’re someone who likes a lot of dressing with your bowls (or even a versatile dressing for workweek lunches!), I recommend doubling it.
For the bowl:
- 1 large head broccoli, chopped (5 to 6 cups/325g to 390g)
- 1 large head cauliflower, chopped (5 to 6 cups/400g to 480g)
- 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
- 1 tablespoon plus 1 teaspoon (20 mL) olive oil
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Cooked grains (such as quinoa) (optional)
For the dressing:
- 1/2 cup raw cashews, soaked
- 2 tablespoons (30 mL) fresh lemon juice
- 1 tablespoon (15 mL) tahini
- 1 large garlic clove
- 1/4 teaspoon fine sea salt
- 1/4 cup (20 g) nutritional yeast
- 6 tablespoons (90 mL) water, or more if needed
- Soak cashews in a bowl of water overnight or for at least 8 hours. For a quick-soak method, pour boiling water over the cashews and let sit in the bowl for at least 45 minutes. Drain.
- Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- Place the chopped broccoli and cauliflower onto one baking sheet. (If it doesn’t all fit on one, you can add some onto the second sheet.) Drizzle with 1 tablespoon oil and toss until coated. Sprinkle with a generous amount of salt and pepper. Place into the oven.
- Place a tea towel on the counter and spread out the drained chickpeas. Fold the sides of the towel over the chickpeas to cover, and roll the chickpeas around until dry. Transfer chickpeas onto the parchment-lined baking sheet. Drizzle with 1 teaspoon oil and roll around the chickpeas with your hands until they are fully coated. Sprinkle with salt and place into the oven.
- Roast the broccoli, cauliflower, and chickpeas for 25 to 30 minutes, until the broccoli and cauliflower are lightly browned and the chickpeas are golden. (At the halfway mark you can give the chickpea pan a gentle shake to roll them around in the pan.)
- Meanwhile, add all of the dressing ingredients into a blender and blend on high speed until smooth. If you are cooking grains, such as quinoa, cook them now, too.
- Plate the cooked grains (if using), and top with the roasted broccoli, cauliflower, and chickpeas. Drizzle on a generous amount of dressing. Season with salt and pepper, and any desired spices (I like to add smoked paprika and/or cayenne pepper, too).
- If you have leftover dressing, it will keep for up to 5 days in the fridge in a sealed container. The dressing will thicken as it sits (especially when chilled), so you can add more water to thin out as necessary, or simply allow it to come to room temperature before serving. Any leftover grains, chickpeas, and veggies will keep in a sealed container in the fridge for up to a few days. I tend to reheat them in a skillet with some oil over medium heat.
Need a nut-free dressing? Try this Lemon Tahini dressing on for size.
Nutrition Information(click to expand)
The first time I made this dish I was so hungry (and the dish was so tasty!) I ate almost the entire dish straight from the mixing bowl with a fork. My camera wasn’t quick enough for me this time! That’s when I came up with the name Buddha Bowl because I was rocking a Buhhda-like belly the rest of the day. Note to self: if you eat an entire head of cauliflower in one sitting you will pay the consequences. Carry on.
Found this recipe via Vega. The dressing is fabulous!! I can see this dressing being my go to!
Glad you enjoyed it, Mei!
Such a great recipe. This shows up on our menu at least once a month. My husband even liked it cold for lunch the next day.
Oh, I love this recipe for lunch leftovers, too! I’m so glad you and your husband have been enjoying it.
Is there any ready made dressing available so I don’t have to make one and can have it on had for quick use? Thanks.
I have only recently discovered how wonderful roasted cauliflower is. This recipe looks delicious. And the sauce would be perfect. I’m going to make it soon.
I hope you enjoy it when you give a try, Edwina! I’d love to hear what you think.
We had this tonight and it was so good.The dressing was delicious. I could find a million things to pour it on .
I love how versatile this dressing is! Have fun ;)
I love how easy this was to prepare :) soaking the cashews took some foresight but mmm, that dressing is love! :) i added some crumbled vegan kale chips and cherry tomatoes to my bowl! So many possibilities.
Added quinoa to this and it was very tasty and very very filling. Felt like a bowl of goodness!
This is one of my top favorite recipes from this blog. The sauce is critical – well really all elements of the recipe are key. And, word to the wise (I learnt from experience) – do not use bottled lemon juice in the sauce. Only fresh squeezed lemons. It makes a huge difference between addictively delicious meal you will happily eat for breakfast lunch and dinner, and slightly bitter not as exciting meal. I’ve made this at least 3 x over the years (a big deal for me as I usually don’t repeat recipes). Also a note for those who don’t love cauliflower / broccoli – this is the recipe that changed my mind.
You are so right about the sauce…it’s really what makes me come back to this recipe over and over. So happy you enjoy it so much, Tara!
This was really good- so tasty and very filling!
So glad you loved it Allie! Thanks for your review!
This is definitely one of my favorite dishes, soo so good.
Question though: How long do you think the left over dressing would last (covered/refrigerated)? I’m bad at these things… :)
Hi Steve, It should keep for 5 to 7 days in an airtight container. Hope this helps!
Love this! Made is only yesterday. Heaven. Brown rice instead of quinoa. Coconut milk instead of nutritional yeast. <3
This was so tasty. I soaked the cashews in boiling water as I didn’t have time for them to soak overnight. It was so creamy and flavourful. The entire family is in love with it!
Hey Cheryl, That’s so great to hear! Don’t you love that soaking in boiling water trick? I use it almost exclusively now because I can never seem to plan enough in advance these days. ;)
not sure why it won’t let me leave a regular review but BITCH!!!!! this is the most incredible cauliflower i have ever had!!!!!!!!! and it’s all because of that SAUCE! i have never had such a perfect sauce to veggie pairing. i made it on a bed of quinoa using the trader joe’s frozen tricolored cauliflower and frozen broccoli w/ a can of chickpeas roasted in the air drier for extra crispy cronch. so easy and i had everything on hand already! idk what it is ab it but the like first bite of roasted cauliflower w the sauce on it was major ratatouille (the movie) moment for me (specifically like, when the tasting magic happens). i SWEAR this is SOOOOO good and so easy !!!!!!!!!!!!
I’ve been making this recipe at least monthly ever since it came out – 8 years ago! Just absolutely delicious! Between the roasted veggies, the chickpeas, the creamy dressing… It’s just absolute perfection. I always change up the veg based on what I have on hand and I like the make the chickpeas a but more heavily spiced but this is just an incredible recipe. I’m sorry it took me so long to leave a review but thank you so much for this recipe Angela! This is what turned me onto plant-based cooking all those years ago and I’ve now been a vegan for 5 years!
I love the dressing! I roasted different veggies and paired it with quinoa! So good!!