Hearty Vegan Roasted Cauliflower Bowl with Herb-Infused Brown Rice and Avocado Lime Dressing Recipe
This Hearty Roasted Cauliflower Bowl is a vibrant vegan dish packed with flavors and textures. Roasted cauliflower slices and crispy leaves are paired with a zesty brown rice base and topped with a creamy avocado and herb dressing, creating a nutritious and satisfying meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Cauliflower and Marinade
- 1 medium cauliflower head with leaves (about 500 g, sliced into 1.5 inch pieces, leaves saved for roasting)
- 1 tbsp Harissa paste
- 2 tbsp soy milk
- 1 tsp smoked paprika
- ⅓ cup (80 ml) soy sauce
- 1 tsp garlic powder
- 1 tsp cumin seeds
- 1 tsp freshly ground black pepper
Rice
- ½ cup brown rice (95 g, dry)
- 1 tsp lemon zest
- 2 garlic cloves (minced)
- 1 ⅓ cup vegetable broth (330 ml)
- ¼ tsp salt
- ⅓ cup fresh oregano (8 g, chopped)
- ⅓ cup fresh parsley (9 g, chopped)
Dressing
- 2 oz silken tofu (50 g)
- ⅓ cup fresh parsley (9 g, chopped)
- ⅓ cup fresh cilantro leaves (8 g)
- 1 tsp garlic powder
- ½ tsp onion powder
- ⅔ cup water (160 ml)
- 1 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1 tsp dried dill
- 1 tbsp apple cider vinegar
- 1 tsp dried dill
- 1 avocado (peeled and halved)
- 1 lime (juiced)
- ¼ tsp salt
- ½ tsp pepper
Additional Toppings and Garnishes
- 8 cherry tomatoes (halved)
- 1 cup mixed leafy greens (30 g)
- 1 lemon (cut into wedges)
- Fresh parsley and oregano leaves (optional, for garnish)
Instructions
- Make the rice: In a medium pot, add the brown rice, minced garlic, and lemon zest. Cook over medium heat for 2-3 minutes to release the flavors.
- Cook the rice: Add salt and vegetable broth, mix, and bring to a boil. Then cover the pot and cook for 20 minutes over low heat. Turn off heat and keep lid on to allow the rice to absorb the steam.
- Finish the rice: Just before serving, stir in the chopped oregano and parsley into the warm rice to combine the fresh herbs.
- Prepare cauliflower marinade: Preheat oven to 400° F (200° C). In a medium bowl, combine harissa paste, soy milk, smoked paprika, soy sauce, garlic powder, cumin seeds, and black pepper to create a marinade.
- Marinate cauliflower: Place sliced cauliflower and leaves into a large bowl. Pour the marinade over and rub gently with hands to coat evenly. Set aside for 30 minutes.
- Roast cauliflower leaves: Line baking sheet(s) with parchment paper. Arrange cauliflower leaves in a single layer and bake for 15 minutes until crispy. Remove and set aside.
- Roast cauliflower steaks: On prepared parchment-lined sheet(s), arrange the cauliflower slices in a single layer. Bake for 30 minutes, flipping halfway through (at 15 minutes). Remove from oven and set aside.
- Prepare dressing: In a blender, combine silken tofu, parsley, cilantro, water, nutritional yeast, garlic powder, onion powder, apple cider vinegar, and dried dill. Blend until smooth.
- Add avocado dressing base: Add the avocado, lime juice, salt, and pepper to the blender and blend again until creamy and smooth.
- Assemble bowls: Divide mixed leafy greens, cherry tomatoes, and herb-infused rice into serving bowls. Top with roasted cauliflower steaks and crispy leaves.
- Dress and garnish: Drizzle generously with the creamy avocado herb dressing. Garnish with lemon wedges and fresh parsley and oregano leaves if desired.
- Serve warm: Enjoy these hearty and flavorful bowls immediately while warm.
Notes
- For extra crispiness, ensure cauliflower leaves are spread out in a single layer on the baking sheet.
- Harissa paste varies in heat; adjust the amount based on your spice preference.
- Silken tofu makes the dressing creamy but can be substituted with dairy-free yogurt if preferred.
- Leftover rice can be stored separately and reheated with a splash of vegetable broth to keep it moist.
- This recipe can easily be doubled to serve more people.
