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!!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Roasted Buddha Bowl
Yield
3 to 4 servings
Soak time
8 hours
Prep time
Cook time
Total time
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.
Ingredients
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
Directions
- 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.
Tip:
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.
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