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 saw this recipe link this AM on a friends facebook page and HAD to make it. True to form it is yet ANOTHER amazing recipe!! I like that the ingredients are simple as well as I live in a small northern town that doesn’t have a lot of exotic ingredients to buy! Well done AGAIN. Sharing for sure!!
Thank you so much Rose! Im so happy :)
Just finished eating this for dinner. The whole family loved it including my 16 month old. Thanks for the recipe!
I’m not great with the internet (don’t like to leave an imprint) but I made your Budda Bowel tonight and if was FABULOUS! I’d buy a cook book from you for this alone. Please keep up the good work this is the 3rd recipe of yours I’ve tried. I didn’t have much luck with one – but the other two (this included) excellent. Thank-you. I will continue to visit your site.
Thanks for your feedback! I so appreciate it :)
Have been so inspired by many of your recipes. I love them, so delicious. This one was so amazing it made me stop and write a comment. I NEVER write comments. Loved, it and plan to make it again already this week.
So excited for the cookbook!
Hey Kristy-Anne, Aw Im so happy to hear that! Thanks for your comment :)
What a fabulous tasty recipe. My husband said I will convert him to a vegan very soon!!! Thankyou.
This was great! I have NEVER made cauliflower before. I did the 45 minute soak with boiling water and it didn’t turn out as creamy as yours (and I used a Vitamix). It didn’t take away from the flavor, but next time I’ll have to remember to do the overnight soak. Thanks for the recipe!!
So glad you enjoyed it Jen!
Excellent dish! I’ve made it twice now and we love it – next time I’m going to also roast Brussels sprouts. Also, my cuisinart lid is broken and didn’t want to use the vitamix since I find it difficult to get sauces out of there so used my immersion blender and it came out great. Thanks so much for your excellent recipe making skills!
That looks absolutely delicious (and the name beckons!). What a great post, I will definitely have to try this! :)
Hello! I am new to the vegan life style and just found your website and I LOVE IT!!!! I have tried a few of your recipes and they are FANTASTIC! Just made this Budha Bowl and the whole family (hubby, 6 year old daughter, and 8 year old son) all really enjoyed it. Thank you for your recipes – keep them coming!!!
This dish is awesome! Thank You!!!
Made this tonight, was great! Thank you for helping me find a way to like cauliflower! I did add a bit of balsamic to the dressing as well.
Thank you so much for all of your blogs and recipes!! I’ve not only become a better cook, but I’ve actually gotten my meat loving husband to give me a shocked, “Whoa. I think I like this!” and not request a side of meat to go with it. I made this tonight, although I ran out of time to make brown rice with it, but my husband and I gorged on just the broccoli, cauliflower, chickpeas and sauce. I cannot wait to eat it tomorrow for lunch, too! So stuffed! Thank you for making being vegan and healthy so delicious!
Finally got a chance to make this for dinner last night. It was really delicious, exactly as written. We had it over a bed of quinoa. I’m really looking forward to the leftovers for lunch today. The dressing was so tasty, I doubt there will be any leftovers. :)
Oh Angela, you’ve done it again! I made this last night and I am totally obsessed. I could easily drink the dressing (it’s that good) but I’m trying to save it for leftovers! I love the creaminess that the cashews add. I’m eating the leftoevrs for lunch right now and dreading being done with it :)
The name alone makes me want to try this dish!
And I love broccoli and cauliflower together so I will definitely try to make this next week.
I don’t like chickpeas so I would probably substitute them with either roasted cashews or sun flower nuts – think that would work out well.
I have to eat broccoli frequently and I was about to get totally fed up with having it steamed all the time. I will try this for a change. It looks yummy!
I added a little agave nectar to add a bit of sweetness. Great dressing!
This dish is divine! I’ve been enjoying roasted cauliflower for a couple of years, and I’m passionate about it. I added Brussels sprouts to my Buddha bowls, and it was a great addition. Angela, I can’t rave about this sauce enough. I’ve been emailing friends and singing the praises of your blog. You’ve got a hard core fan in me, and I’m sending others :-) I’m making some of this sauce right now for………I haven’t decided yet.
Made this tonight for the family and OMG is it delish!! I usually roast cauliflower or broccoli separately as a side dish- but this was a treat… Thanks for this great new side!!
I love cauliflower be it raw or cooked so new recipes using it are always very welcome to me. I’ll try it on my kids, see if they like it.
So yummy! Thank you. I was skeptical about the dressing but wow. Just finished a big bowl with mixed greens and it was very filling and savory. Will be lunch tomorrow too!
Thanks a lot for this recipe, it was so DELICIOUS! :)
Tonight over dinner my husband whimpered at me, “This is so good I want to rub my face in it!” Haha! Thank you for the delicious dinner idea. We obviously both loved it. :)
LOL now that is a good meal! ;)
This was delicious! Even my non-vegetarian husband declared this good!
This looks delicious and I would love to make it tonight, however I am candida cleansing… Would the dressing be okay sans yeast? Thanks!
Yes I think it should be fine…you just might need to reduce the lemon juice a bit as nooch can offset the acid
Oh my! Just made this and it was heaven! My kids could not wait for it to come out of the oven. Served over a bed of Quinoa cooked in Vegetable broth! This was fantastic!
This was so simple and so good. Total comfort food. I did not soak beans just added more water to thin in food processor. Awesome!
Oh,,,my…goodness. I finally made this yesterday with broccoli and actually some roasted turnips (did not have cauliflower), but good lord, that dressing left me speechless, seriously. Maybe I’m a nerd…but I almost wept, it was so yum. And the roasted chickpeas? You’ve changed my life! I actually don’t like the consistency of chickpeas but I devoured these.
My husband closed his eyes and said “Yummmm…is this another vegan recipe?” Yup, I answered, it is. And there are more to come! Thanks Angela!
aw that makes me so happy! Thank you so much for trying it and letting me know!
I am dying to try this recipe! I am new to vegan and living overseas and I haven’t found a place to purchase nutritional yeast yet. What do you recommend for the dressings that call for NY? should I just omit it and carry on… or should I use something as a replacement? thanks for the help!
I see a great answer above – just go lighter on the lemon!
I made this tonight and the family liked it! Our rendition included sliced carrots, red peppers, and topped with your sauce, green onions, fresh tomatoes and a dash of chili powder. I really like your recipes! Thank you for sharing!
I made this tonight and served with some biscuits. I poured the entire sauce over the veggies and let it cool a bit. The kids both loved it! Thrilled to find this recipe.
This was delicious! Made it as a side for a dinner party; one guest thought the sauce contained cream because it was so creamy.
I absolutely love this recipe…. I make it twice and week and eat it for days…..
I’d love to see what else would be good with the sauce. And what other similar recipes you have.
Holy moly this was so delicious! I found it pretty quick and easy, and it’s so good I’ll be making it often. Two things I’d change for next time – My vegetables and chickpeas were overcooked. I’ll probably lower the temperature to 350 or 375 next time. I actually liked the crunch of the “blackened broccoli” but the chickpeas were a little too hard and crunchy. And I used one large clove of garlic in the dressing, but it was a little too garlic-y for me. The next day after sitting in the fridge over night it’s really overpowering. Next time I’ll use a small clove or 1/2 a clove of garlic.
Still this is SO good. I served it over brown rice.
Just have to say I am new to your site and LOVE LOVE LOVE IT! I have never found a site with such reliably delicious food. Tonight my kids made the Roasted Buddha Bowl with me. They are 4 and 6. My 6 year old son made the sauce in the Vitamix. My daughter prepped all of the veggies and chickpeas. They went crazy over this dinner, they are pretty good eaters but I would normally have to argue over this one. Thanks for mixing it up for us!!!!
Thank you Megan! So happy you are all enjoying the recipes :)
My husband cooked this up for dinner tonight. We were immediate fans. We really like the roasted chickpeas. It gives it a just a little crunch. Delicious!
This was AMAZING. I made it last night. It was a hit. I did not have cauliflower and could not find it organic in the store, so I used Zucchini. It worked, luckily!
Nummers! I had a lot of extra sauce so I put it on top of brown rice spaghetti noodles, then added some peas for color and a pop of flavor and some pepper. NOM!!
Finally made this today. It’s been on my to do list since I first saw it. Oh my goodness it was delicious. Threw in some leftover roasted zucchini we BBQ’d the other night. Deeeeeelish!!
Tried this recipe last night, I am in love! Even my veggie shy husband enjoyed it. Thanks for another great one Angela!
I made this last night and it was delicious. Only change I made was to substitute hummus for tahini, simply because I didn’t have the latter. Excellent dish.
I made this for dinner last night. It was amazing! The whole family loved it!
Tried this last weekend as a side-dish (no grains) and my while gang LOVED it! It was surprisingly filling, but surprisingly delicious. Especially the cheeze sauce, which I used a double portion of :P
Oh yeah! I discovered this blog only recently, so taking a page from The Doctor I have been doing a little Time Traveling, discovering things I had missed. I totally understand the roasted cauliflower craving – I just had it a couple days ago. Happily my local farm stand was able to supply me with a beautiful head. I proceeded to roast it along with some thickly sliced red onion and a head of garlic. Bliss! Now I have to try this! My love of broccoli goes deep – I particularly like a rough-chopped raw salad like I made a couple days ago, which came out like a weird green second cousin of a Waldorf salad – I ate it for three days and never got bored! Now I must give this version of broccoli a shot. Roasting changes it into a whole new veggie, and with my cauliflower and then adding the chickpeas… Heaven ;-)
I just made this for my family, 4 giant thumbs up! Including from my 3 yr old and 1 yr old who were begging me for more veggies!! Sending a giant cyber hug your way for getting my boys to happily eat their veggies AND ask for more :)
Can I freeze the broccoli/cauliflower in serving size bags after preparing?
I made this for dinner tonight and almost cried it was so good.
Love your blog! It has inspired me to cook again after falling off the wagon!
I made this last night and it was so good! My first experience with nutritional yeast and I was delighted with the results. In fact I loved the sauce so much I made up another double batch today just to have on hand! I’m hoping to find more delicious recipes like this one to make my transition to vegan an easy one. :)
Just made this and my husband and I loved it! Makes a great weekday meal with leftovers for lunch!
I can’t wait to try this out. In fact I’m going to make it this weekend.
My 4yo son loves broccoli, to the point that he will try and eat it raw. As soon as the bags hit the kitchen floor he is straight in there tearing open the bag to get at it.
In fact now I say that out loud as it were it does sound a little weird.lol
Perhaps we should have him checked out…