Spicy Roasted Cauliflower and Couscous Power Bowl
This vibrant and nutrient-packed bowl features tender, spiced cauliflower florets roasted until golden, served over fluffy couscous, and topped with crisp vegetables, fresh herbs, and a zesty lemon-tahini dressing. Perfect for a wholesome lunch or dinner, it’s hearty yet light, and full of Mediterranean flair with a hint of spice.
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 4
Ingredients
For the Spicy Roasted Cauliflower:
1 medium cauliflower, cut into florets
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Couscous:
1 cup couscous
1 cup vegetable broth
1 tbsp olive oil
¼ tsp salt
For the Bowl Toppings:
1 cup cherry tomatoes, halved
1 cucumber, diced
1 small red onion, thinly sliced
½ cup canned chickpeas, drained and rinsed
¼ cup fresh parsley or cilantro, chopped
For the Lemon-Tahini Dressing:
3 tbsp tahini
2 tbsp lemon juice (freshly squeezed)
1 tbsp olive oil
1 small garlic clove, minced
2–3 tbsp water
Salt, to taste
Instructions
Preheat Oven
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Season and Roast Cauliflower
In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, cayenne, garlic powder, salt, and black pepper.
Spread evenly on the baking sheet.
Roast for 20–25 minutes, flipping halfway, until golden and tender.
Cook Couscous
In a saucepan, bring vegetable broth, olive oil, and salt to a boil.
Stir in couscous, cover, and remove from heat.
Let sit for 5 minutes, then fluff with a fork.
Prepare Dressing
In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and water until smooth. Adjust salt to taste.
Assemble the Power Bowls
Divide couscous among bowls.
Top with roasted cauliflower, cherry tomatoes, cucumber, red onion, and chickpeas.
Drizzle generously with lemon-tahini dressing.
Garnish with fresh parsley or cilantro.
Notes & Tips
For a milder version, reduce cayenne pepper to ¼ tsp.
Add feta cheese or grilled halloumi for extra richness.
Can be made gluten-free by swapping couscous with quinoa.
Tastes great warm or chilled — perfect for meal prep.
Frequently Asked Questions
Q: Can I roast the cauliflower in advance?
A: Yes! Roast and refrigerate in an airtight container for up to 3 days. Reheat in the oven for best texture.
Q: Can I use frozen cauliflower?
A: Yes, but thaw and pat dry before seasoning to avoid sogginess.
Q: Is there a way to make it creamier?
A: Add 2 tbsp Greek yogurt to the tahini dressing for a creamier texture.
Nutritional Information
Calories: 360 kcal
Protein: 10 g
Carbohydrates: 48 g
Fat: 15 g
Fiber: 9 g
Sugars: 8 g
Sodium: 420 mg