Roasted Cauliflower Bowl

This Roasted Cauliflower Bowl is filled with summer seasonal goodies.  It’s packed with good for you cauliflower, chickpeas, sprouts, and arugula.  Topping it with a creamy dressing and brazil nuts ensures you get some fat to keep you full.  {gluten free, vegan}

Eating healthy is so much easier in the summer.

Don’t you agree?

With all the fresh, colorful produce available at the grocery store and the local farmer’s markets, the possibilities are endless.

I love doing a quick roast of whatever vegetables I have lying around and then tossing them in a bowl with chickpeas and a creamy dressing.  Top with nuts to really take it over the top.

This Roasted Cauliflower Bowl uses Romanesco which is seriously the coolest vegetable ever.  It’s so pretty.  Romanesco is a member of the brassica family and is similar to broccoli.  It looks and tastes like a cross between cauliflower and broccoli.

If you see this gem in your local market, snatch it up while you can.  It’s great roasted with olive oil, salt, and pepper.  Use it in pasta dishes, crudite platters or pickle it!

Hmm, I’ll bet it’s great riced!

I packed my Roasted Cauliflower Bowl with all things green (and red).  I used fresh arugula from my garden (woo hoo), sprouts, Thai basil, chickpeas, and radishes.

I used creamy caesar dressing but I also love it with my turmeric tahini dressing.  You can find the recipe for that here.

I think you are going to love this Roasted Cauliflower Bowl because it’s…

• fresh and summery
• packed with vitamins and minerals
• has protein and healthy fat to keep you full longer
• easy to prepare
• gluten-free
• oh so pretty!

5 from 6 votes

Print

Roasted Cauliflower Bowl

This Roasted Cauliflower Bowl is filled with summer seasonal goodies.  It's packed with good for you cauliflower, chickpeas, sprouts, and arugula.  Topping it with a creamy dressing and brazil nuts ensures you get some fat to keep you full.  {gluten free, vegan}

Course Dinner

Cuisine American

Keyword cauliflower

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 2

Calories 430 kcal

Author Karen Kelly

Ingredients

• 1 head of romanesco or cauliflower
• 1 tbsp olive oil
• 1 cup chickpeas, drained and rinsed
• 1 cup sprouts
• 2 cups arugula
• 2 tbsp brazil nuts, chopped
• 2 tbsp basil, chopped

Instructions

1. Preheat oven to 400 degrees.  Place chopped romanesco on a sheet pan and drizzle with one tbsp of olive oil.  Top with salt and pepper and mix well with hands.

2. Roast for about 12 minutes, stirring once.

3. When romanesco is done place all ingredients in a bowl.  Top with creamy dressing of your choice.  

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