# What You’ll 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 pepper to taste
# How-To:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine cauliflower florets with olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and pepper. Toss until all florets are evenly coated. Spread on the prepared baking sheet in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until cauliflower is golden brown and tender at the edges.
04 - Place rinsed rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low and cover with a lid. Simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and fluff with a fork.
05 - In a mixing bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, and garlic powder until smooth. Season with salt and pepper. Adjust consistency by adding additional water as needed.
06 - Divide cooked rice among serving bowls. Layer spinach, roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion on top of rice.
07 - Drizzle tahini sauce generously over each bowl and serve immediately.
