This Roasted Cauliflower Bowl is filled chickpeas, sprouts, and arugula. Topping it with a creamy dressing and brazil nuts for a perfect vegetarian meal.
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!
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.
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Vegetarian Roasted Cauliflower Bowl
- Total Time: 22 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Crispy roasted cauliflower and chickpeas tossed with vibrant greens, crunchy nuts, and a creamy dressing. A healthy and satisfying vegetarian meal.
Ingredients
- 1 head of romanesco or cauliflower
- 1 tbsp olive oil
- 1 cups (237 ml) chickpeas
- 1 cups (237 ml) sprouts
- 2 cups (473 ml) arugula
- 2 tbsp brazil nuts
- 2 tbsp basil
- Dressing
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Cut the romanesco or cauliflower into bite-sized florets, keeping them roughly the same size so they roast evenly. Discard the tough core.
- Spread the florets on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss with your hands until evenly coated. Arrange in a single layer.
- Roast for 12-15 minutes, stirring once halfway through, until the florets are golden at the edges and tender when pierced with a knife.
- While the romanesco roasts, prepare the bowl components. Rinse and drain the chickpeas. Wash and dry the arugula and sprouts. Roughly chop the brazil nuts and tear the basil leaves.
- Divide the arugula among serving bowls as the base. Add the roasted romanesco, chickpeas, and sprouts in sections on top.
- Scatter the chopped brazil nuts and torn basil over each bowl. Drizzle with dressing just before serving and toss lightly at the table.
Notes
- For extra crispy cauliflower, ensure it’s completely dry before roasting and don’t overcrowd the pan.
- Toasted slivered almonds or pumpkin seeds make a delicious substitute for brazil nuts.
- Store leftover roasted cauliflower separately from the dressing to maintain its crispiness. Reassemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Can I substitute Romanesco with another vegetable in this bowl?
Yes, you can substitute Romanesco with regular cauliflower or broccoli, but keep in mind that the texture and visual appeal will be different.
What types of sprouts work best in the Roasted Cauliflower Bowl?
You can use any type of sprouts you prefer, such as alfalfa, sunflower, or broccoli sprouts, as they will add a nice crunch and freshness to the bowl.
How can I adjust the creaminess of the dressing for this recipe?
If you want a creamier dressing, you can add more creamy caesar dressing or mix in some yogurt or avocado for extra richness.
