Mediterranean Cauliflower Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced roasted cauliflower served over quinoa tabouli with fresh herbs, cucumber, tomato, olives, and creamy tahini sauce. A satisfying vegetarian bowl packed with Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 red onion (thinly sliced)
- 1/4 cup vinegar
- pinch salt
- 1 cup uncooked quinoa
- 3 tbsp fresh lemon juice
- 3/4 cup fresh parsley (finely chopped)
- 3-4 tbsp finely chopped fresh mint (optional, approx. 6-7 large leaves)
- 1 tomato (diced)
- 1/2 a cucumber (diced)
- 1/2 tsp each sea salt and black pepper
- 1 head cauliflower (chopped into small florets)
- 2 tbsp olive oil
- juice of 1 lemon
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 4 tbsp tahini
- 3 tbsp water plus more as needed to reach thick but pourable consistency
- 32 kalamata olives (8 per bowl)
- pickled red onions (about 1/4 cup per bowl)
- 4 cups finely chopped kale (stems removed)
- 1 tsp olive oil
- 1 tbsp fresh lemon juice (optional)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 628mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1012mg
- Calcium
- 158mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 628MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.