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–+ servings
two Vegan Cauliflower Bowls on a table

Hearty Roasted Cauliflower Bowl (Vegan)

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A hearty meal full of spice and comfort. Fiery cauliflower steaks, buttery herb rice, and creamy avocado dressing meet in this roasted cauliflower bowl! Perfect during Spring and Summer, for meal prep, and more.
Course Salads + Bowls
Cuisine American
Keyword BBQ, meal prep, summer, weight loss
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Calories 443
Author Alena Schowalter

Ingredients

For the Cauliflower Steaks

  • 1 medium cauliflower head with leaves about 500 g, sliced into 1.5 inch pieces (save the leaves for roasting)

For the Marinade

  • 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 black pepper freshly ground

Herbed Rice

  • ½ cup brown rice 95 g, dry
  • 1 tsp lemon zest
  • 2 garlic cloves minced
  • 1 ⅓ cup vegetable broth 330 ml
  • ⅓ cup fresh oregano 8 g, chopped
  • ⅓ cup fresh parsley 9 g, chopped

Avocado Dressing

  • 1 avocado peeled and halved
  • 1 lime juiced
  • ½ cup fresh cilantro leaves 8 g
  • ⅓ cup fresh parsley 9 g, chopped
  • 2 oz silken tofu 50 g
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ⅔ cup water 160 ml
  • 1 tsp dried dill
  • 1 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar
  • ¼ tsp salt
  • ½ tsp pepper

For the Bowl

  • 8 cherry tomatoes halved
  • 1 cup mixed leafy greens 30 g
  • 1 lemon cut into wedges
  • Fresh parsley and oregano leaves optional

Instructions

Make the rice

  • In a medium pot, add the brown rice, minced garlic, and lemon zest and cook over medium heat for 2-3 minutes, to release the flavors. 
  • Add salt and vegetable broth, mix, and bring to a boil, then lid the pot and let cook for 20 minutes over low heat. Turn off the heat and let the lid on to allow the rice to absorb the flavored steam. 
  • Just before serving, add the chopped oregano and parsley greens to the rice pot while it’s still warm, then mix to combine.

For the cauliflower

  • Preheat the oven to 400° F (200° C).
  • In a medium bowl, mix the marinade ingredients.
  • Place the sliced cauliflower and leaves into a large bowl, then pour the marinade. Use your hands to rub each slice and leaf to make sure that everything is well coated. Set aside for 30 minutes.
  • Prepare a large baking sheet or two smaller ones, line it with parchment paper, then add the cauliflower slices and leaves and arrange them into a single layer. 
  • Bake the leaves for 15 minutes only, until crispy, then remove from the oven and set aside.
  • Bake the steaks for 30 minutes, flipping them over at the halfway mark (at 15 minutes). Remove them from the oven and set aside.

Prepare the dressing 

  • Into a blender, add the tofu, fresh herbs, water, nutritional yeast, garlic and onion powder, apple cider vinegar, and dill, and process to obtain a smooth mixture.
  • Add the avocado, lime juice, salt, and pepper and blend until a creamy dressing is formed.

Assemble the bowls

  • Divide the mixed greens, cherry tomatoes, and rice into the serving bowls, then add roasted cauliflower steaks and leaves. Drizzle generously with avocado sauce.
  • Garnish with lemon wedges and fresh herb leaves and serve warm.

Notes

  • Store leftovers separately in airtight containers in the fridge for up to 3-4 days.
  • To adjust the spice level of the marinade, add water or more paste, depending on your preference.

Nutrition

Calories: 443kcal | Carbohydrates: 58g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 1mg | Sodium: 1038mg | Fiber: 23g | Sugar: 13g