# What You Need:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon dried thyme
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Rice
09 - 1 cup basmati or jasmine rice, rinsed
10 - 2 cups water
11 - 1/2 teaspoon salt
→ Vegetables
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1 cup shredded carrots
15 - 1/4 cup red onion, thinly sliced
16 - 2 cups baby spinach or mixed greens
→ Tahini Sauce
17 - 1/4 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 2 tablespoons water, plus more as needed
20 - 1 tablespoon olive oil
21 - 1 teaspoon maple syrup or honey
22 - 1/2 teaspoon garlic powder
23 - Salt and black pepper to taste
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine cauliflower florets with olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated. Spread cauliflower in a single layer on the prepared baking sheet.
02 - Roast for 25 to 30 minutes, stirring halfway through cooking, until florets are golden brown and tender at the edges.
03 - In a saucepan, combine rinsed rice, water, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork.
04 - In a bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, and garlic powder until smooth and well combined. Add additional water gradually to achieve desired consistency. Season with salt and pepper to taste.
05 - Divide cooked rice evenly among serving bowls. Layer spinach or mixed greens on top, followed by roasted cauliflower, cherry tomatoes, cucumber, shredded carrots, and red onion slices.
06 - Drizzle tahini sauce generously over each bowl. Serve immediately while cauliflower is still warm.
