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.
I hated cauliflower until I discovered the joys of eating it as cauliflower couscous and also roasting it! Now it’s on of my favs especially with chickpeas!
It’s amazing how different cauliflower tastes when it’s roasted! =)
Mmm, this looks delicious. I will definitely be making this for dinner tonight as I have all the ingredients on hand. Thank you Angela! <3
Oh this looks incredible! Anything with cauliflower is a win for me, but I love how rich and complex it gets when you roast it. Bookmarked! X
Oh this looks divine. Roasted cauliflower and roasted chickpeas? You had me at hellol
Oh swoon! This looks AMAZING. I’m totally starving just looking at these pictures. Can’t wait to make this bowl!
This looks perfect for our impending snow today, the sauce is looking all kinds of great!
I have the opposite problem – love cauliflower, but cooked broccoli has never been my thing. however, I can get onboard with anything involving tahini sauce. :) And now I’m really craving roasted chickpeas!
OMG This looks amazing! Buddha bowls are in HEAVY rotation at my house. I get home from yoga pretty late and I’m usually starving, so a quick quinoa + kale + carrots + tahini or cashew dressing always hits the spot. This looks really amazing, and I’m going to have to add it to the rotation. I bet it would be really good with roasted pumpkin seeds!
I’m making this for dinner tonight, but I’m so glad I saw your comment. I’m going to try this the next time I make it!
Delicious and so so good for you. Love the name of the dish.
I have recently discovered that cauliflower is AMAZING and versatile and not the bland veggie only fit for dousing in sauces that I used to think. I LOVE it and my fridge is never without it now. I make cauliflower rice with a pasta sauce and it’s delish :) I am super stoked to try this recipe as I love roasted anything + sauce :)
Thanks for another fabulous recipe!
I’m loving Orange cauliflower lately, it seems to taste a little different but I don’t know if really does or if I just think it does! I could eat broccoli and cauliflower everyday and not get tired of it.
Thanks for the lunch idea! I have a whole head of cauliflower in my fridge just waiting to be used.
FYI, if you are on a cauliflower kick lately, you may want to try out a cream of roasted cauliflower & beet soup— simply roast each, add caramelized onions and some veg broth, season and serve! Easy peasy! Cauliflower pizza crust is quite delish too. :)
This looks so great. I’m always stocked up on Broccoli and Cauliflower so I need to give this one a try!
This looks great, but would give me sooooo much gas. Is there anything you do to be less gassy when eating cruciferous veggies & beans together?
Hi Lisa, Some people say taking natural digestive pills help with these kinds of foods I think there is one brand called Bean-zyme that’s vegan – I haven’t tried it but it might be worth checking out. Also, I find that soaking and cooking the beans from scratch helps with digestion (as opposed to using canned beans). Of course, you can also try roasting other veggies for this dish – any you like would work just fine!
Thanks! I will look into bean-zyme :)
I recently tried soaking and then sprouting my chickpeas and it worked perfectly! I just wrap them in a cheesecloth and put in a bowl in a dark cupboard and rinse every 4-6 hours for 2 days or even less. I feel so healthy and virtuous when I eat them then :-) Plus no gas.
Hi Angela and Lisa!
This Buddah bowl recipe sounds amazing, and I will surely make it. In reference to the gassy after effects of the cruciferous veggies, I’m wondering if they could be counteracted by adding some sort of seaweed to the dish. like when you add kombu to the pan when cooking beans from scratch?
If you use canned beans, dump them into a colander and rinse with cold water until no more bubbles form on the beans. This greatly reduces the gas problem.
Oh goodness. I want this to be my lunch every single day!
I love the name you gave this one! And I love the ingredients used (even if roasted cauli and broccoli make my house stink to high heaven for days – that’s okay – they’re worth it! LOL)!
Sounds delicious, but I feel like I would use a lot more than 1 tbsp of olive oil to roast 2 heads of cruciferous goodness. I recently made an Indian roasted cauliflower that called for 1/2 tsp cumin, 1 tsp coriander, salt, pepper and 1/3 cup of olive oil. It was amazing. Maybe I will find a happy medium with the oil.
This looks so yummy…. and simple! My favorite combo :) I will be making this for sure.
Well this looks absolutely delicious! I had never roasted cauliflower before this winter and am now loving it. Definitely trying this!
My boyfriend hates cauliflower….so naturally I am intrigued to make this to see if he would like it. Definitely adding to my list of things to make!
As much as I love roasted cauliflower, It always comes out a little soft and soggy.
I pu it on parchment paper, It’s completely dried when I start, I just don’t get it.
I also find this happens when I try roasting chickpeas.(canned)
Nothing ever crisps up, just becomes soggy,soft.
What am I doing wrong, any ideas?
Try these hints: After washing your cauliflower (or other veggie, beans), dry the pieces thoroughly. My rule of thumb is 2 T of oil. The trick is to be sure each piece is covered well with oil, but not soaked in it; a complete, light covering of oil. If you have time, lower the oven temperature, and extend the baking time. The item you’re roasting should look golden, just short of burned. Some burning won’t ruin it.
This comment was left so long ago, but, for anyone doing some digging in the archives. . . :): The parchment is your problem. All the moisture from the veggies, instead of being dispersed and evaporated by the hot pan, resulting in a crispy, golden exterior, is being absorbed and held in by the parchment. You’re essentially steaming your veggies hence the sogginess. Try roasting them sans parchment (with some oil to keep them from burning and drying out) and see how they come out. :)
I’m on holiday and want to rush home to make this! Clearly addicted to your blog :)
The roasted chickpeas look delicious! For some reason, I never thought to cook them like that and now it has recipe ideas swirling around in my head for summer salads.
I’m so excited about this! I’m eating a buddha bowl right now for lunch with broccoli, carrots, brown rice, tofu and a super yummy peanut sauce (a copycat recipe from one of my favorite restaurants). I was just thinking about how I could change it up with sauce variations…so this is so perfect! I love the chickpea addition and the creamy sauce. YUM.
This looks delicious. I love the creamy dressing!
This sounds so yummy!
This looks amazing! I hear so much about tahini but have yet to try it, maybe this will be my first time!
Oh, I know that craving: http://cheesecurdsinfargo.blogspot.com/2013/03/cabbage-flower.html. Excited to try this bowl! :)
I’ve definitely learned the lesson about eating an entire head of cauliflower in one sitting – but I continue to do it! This bowl look absolutely perfect. There’s literally nothing I would change about it. Thanks for the wonderful recipe – I know what’s going to be for dinner tonight!
I’m not a big fan of cauliflower but I do love it mashed together with broccoli and some cream. We’re big on mashed potatoes in Sweden, but mashed cauliflower and broccoli is just as good.
This recipe looks like something I could tolerate cauliflower in too! I’ll be sure to try it out sometime, maybe with some quinoa…
I could have sworn you took a pic of my dinner plate because I make this exact dish about once a week and it looks the same… but I always top it with a lemon tahini garlic sauce. One of my fav comfort dishes!
This looks so yummy! I’m going to try out this recipe over the weekend, thanks so much for sharing it. It definitely looks like it’s worth the buddha belly, hehe.
Can’t wait to try this! I love your recipes – and I am totally addicted to the banana bread batter for breakfast! It is unbelievable!!! Unfortunately I can eat the whole thing! Thanks for the super recipes!
I love roasted cauliflower but I have never roasted broccoli for some reason! This Buddha Bowl sounds delicious, I really like the idea of adding roasted chickpeas for texture and protein. I can’t wait to try it.
That DOES look tasty to me. Haha :D You’re not alone in your love of roasted broccoli and cauliflower!
oh YES. I will be making this for dinner ASAP. mmmmmm can not wait!!
This sounds amazing! Both roasted vegetables and chickpeas are two of my favorite foods. I am so excited to try this :).
Obsessed with roasted veggies, especially cauliflower. Cant wait to try it!
I love any roasted veggie! I have been in love with your lemon tahini dressing for the past year so I know I would love this dish.
All of the ingredients in this dish are favourites- cauli + brocc, chickpeas, tahini, cashews, noosh! You must have made this with me in mind, haha :D
Looks delicious! The cashew dressing sounds divine — definitely trying soon.
You might check out the Washington Post today online. They have a whole section of vegan/veg recipes (about 17).
I can most certainly relate to your cauliflower craving lately. While I’ve never disliked cauliflower, it never really excited me – I preferred grape tomatoes or broccoli or zucchini, etc. However, I attempted mashed cauliflower a couple weeks ago, and though it didn’t turn out all that well, I’ve been all about the cauliflower since then! Needless to say, I think this buddha bowl dish looks incredible :)
This looks absolutely delish! I love, love, love roasted veggies! I haven’t tried roasting chickpeas yet, but they are next on my list!
This recipe looks so good, I’m adding to next week’s meal plan for sure. I’ve been eating Vegan 2 months now and I still can’t seem to get used to the taste of nutritional yeast. Can I reduce the amount used or even omit it from your recipes and still expect good results?
Yes you can certainly reduce it to taste :) Hope you enjoy!
Oh sign me right up! Right now I’m all about the big bowls of warm veggies I love your creativity with this dressing and I think I’ll be giving it a try! Like you, cauliflower has never been one of my favourites until this winter. Fingers crossed our snow will be gone soon! :)
this looks absolutely heavenly! nirvana in a bowl :)
Made it tonight for dinner with a veggie stew and a big green salad. Perfect! Wouldn’t change a thing!
I’ve seen a lot of Buddha Bowl recipes around the blogisphere as of late, and keep forgetting to make one.. This looks great, and comforting.
I LOVE roasted cauliflower, and broccoli. Will be giving this one a go soon :) thanks!!
I have been on a cauliflower kick lately- just made a blended cauliflower/sweet potato soup and it was sooo good. I have a texture thing with cauliflower though- I just can’t handle it in it’s whole form- it’d gotta be chopped or blended or something. So weird, right? Anyway, I love your tahini dressing, so I’m gonna give this a go. Maybe I’ll even live on the edge and keep the cauliflowers whole. haha :)