Make this roasted cauliflower bowl recipe for a quick, healthy vegan lunch or dinner. With crispy roasted cauliflower, grains, greens, and a creamy tahini dressing, it’s packed with flavour and texture in every bite.

Ingredients (Serves 4)

1 large cauliflower

2 tbsp olive oil

1 tsp paprika

1/2 tsp chilli flakes

50g pumpkin seeds

250g cooked grains such as quinoa, brown or wild rice

4 large handfuls of washed spinach

8 radish finely sliced

Half large cucumber sliced

Salt and pepper

For the dressing -

2 tbsp natural yoghurt (or plant-based alternative)

1 medium red chilli roughly chopped

1 garlic clove

6 mint leaves

Half a lemon juiced

Method -

Remove any leaves from the base of the cauliflower and cut into 4 pieces. Take each quarter and cut in another 3 or 4 equal sized pieces and place on a baking tray.


Add the paprika, chilli flakes, salt and pepper then drizzle with olive oil and toss together.

Place in an oven at 220c and roast for 20 minutes (turning over the cauliflower every 5 minutes). Add the pumpkin seeds and roast for a further 5 minutes.

Now add all of the dressing ingredients to a food processor and blend until smooth.

To serve, place a generous portion of the cooked cauliflower in a bowl along with a large spoonful of grains and spinach plus some sliced radish and cucumber.

Drizzle over the dressing and serve.

This roasted cauliflower bowl recipe is the perfect balance of comfort and freshness. Golden, caramelised cauliflower is served over fluffy grains and greens, then finished with a creamy tahini dressing and a burst of lemon and herbs. It’s a hearty, wholesome vegan dish that’s simple to make yet feels special every time. Whether you’re preparing a quick weekday lunch or a relaxed weekend dinner, this bowl brings together everything you love about plant-based cooking — warmth, crunch, and plenty of flavour.