Roasted Cauliflower Bowl
User Reviews
5
Roasted Cauliflower Bowl
Description
This recipe centers on roasting chopped romanesco or cauliflower tossed in olive oil, salt, and pepper, which softens the vegetable and enhances its natural flavors with caramelized edges. The roasted vegetable is combined with chickpeas, fresh sprouts, peppery arugula, chopped Brazil nuts, and chopped basil for texture and herbal brightness.
The flavor combines the roasted vegetable's nuttiness and mild sweetness, the earthy chickpeas, peppery greens, and aromatic basil. The Brazil nuts introduce crunch and a buttery note. A creamy dressing tops the assembled bowl, adding moisture and richer flavor, making the bowl balanced and satisfying.
This dish works well as a light lunch or dinner, offering a mix of cooked and fresh ingredients that provide variety in mouthfeel and taste. The roasting step should be done just until tender but still holding shape to maintain substance in the bowl.
Ingredients
- 1 romanesco or cauliflower, whole head
- 1 tablespoon olive oil
- 1 cup chickpeas drained and rinsed
- 1 cup sprouts
- 2 cups arugula
- 2 tablespoon brazil nuts chopped
- 2 tablespoon basil chopped
Instructions
- Preheat oven to 400 degrees. Place chopped romanesco on a sheet pan and drizzle with one tablespoon of olive oil. Top with salt and pepper and mix well with hands.
- Roast for about 12 minutes, stirring once.
- When romanesco is done place all ingredients in a bowl. Top with creamy dressing of your choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Sodium | 13mg | 1% |
| Potassium | 389mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 98mg | 10% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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