Roasted Cauliflower Babe Bowls

Nourish your body and satisfy your taste buds with this incredible recipe! Our Roasted Cauliflower Babe Bowls are a combination of incredible flavors, textures, and nutrients that will leave you feeling satisfied, energized, and beautiful!

Cauliflower is a superfood that’s packed with vitamins C and K, folate, and fiber. It’s also low in calories and rich in antioxidants, making it an excellent addition to your healthy eating routine.

Our Deliciously Healthy Marinating Mixture:

This special marinating mixture is INCREDIBLE! Made with fresh lemon juice, extra virgin olive oil, raw apple cider vinegar, and a hint of red pepper chili flakes, it adds a burst of flavor and nutrition to every bite while taming down those red onions a bit!

Want to take your bowls to the next level? Try adding some of these high-protein options:

• Chopped grilled chicken breast or thighs

• Succulent shrimp or scallops

• Pan-seared salmon or tuna

• Crispy tempeh or tofu

• Greek yogurt or cottage cheese topping

Meal Prep Tips and Tricks!

Make the most of your meal prep routine with Rachel’s expert tips:

• Roast a large batch of cauliflower and store it in airtight containers for up to 3 days.

• Prepare your marinating mixture and store it in the fridge for up to 5 days.

• Assemble your bowls just before serving or store them in airtight containers for up to 2 days.

Vegetables should taste AMAZING and be enjoyed!

Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.

Not bad for a veggie that’s 92% water!

Cauliflower is rich in antioxidants, low in carbs and calories .. PLUS, it has protective qualities to guard against cancer and heart disease!

It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.

Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.

It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!

REFERENCE:

HEALTHLINE

Want MORE Cauliflower recipes? We have everything you need here:
Cauliflower Power: 20 Healthy Recipes & Benefits

The fresh lemon zest really elevates your flavor game! Don’t skip it!
ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons?
Of course, we do! Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

Make SURE that you actually love the taste of the extra virgin olive oil that you use for your marinade mixture, because your dish will come out tasting very much like the oil you use. They each have their own unique flavor.

Looking for more DELICIOUS Plant Based and Vegetarian- Friendly Recipes?
We’ve got you:

Easy Vegetarian-Friendly Sheet Pan Meal
Vegetarian Stuffed Sweet Potatoes
Hearty 3 Bean Soup
Budget-Friendly Clean Eating Creamy Bean Soup
Quinoa Stuffed Eggplant Boats
Crock-pot Butternut Squash Soup
Broccolini + Halloumi Power Bowls
Meatless Butternut Squash Burrito Bowls

4 servings

Ingredients:

For the roasted cauliflower:

• 2 Tbsps unrefined avocado oil, melted ghee, tallow, or olive oil
• 2 tsps ground cumin
• 2 tsps chili powder
• 2 tsps onion powder
• 2 tsps ground turmeric
• 1 tsp garlic powder
• 1 large head cauliflower, cut into bite-sized florets
• sea salt and freshly ground black pepper to taste

For the bowls:

• 2 fresh lemons, juice and zest
• 2 Tbsps high-quality extra virgin olive oil
• 2 Tbsps raw apple cider vinegar
• 1 tsp red pepper chili flakes
• sea salt and ground pepper, to taste
• 1 small red onion, thinly sliced
• 1 x 14.5 jar chickpeas, drained and rinsed
• 1 fresh bunch parsley, minced
• 1 large head Romaine, red leaf lettuce, or spinach, thinly chopped
• 1 large ripe avocado, sliced
• freshly shredded parmesan cheese, to garnish

Instructions:

Preheat your oven to 425 degrees f. and place the prepared cauliflower florets in a single layer on a large baking sheet.

Drizzle your oil of choice and all the seasonings evenly over the cauliflower florets then thoroughly toss to coat well.

Season lightly with sea salt and pepper then arrange your florets in a single layer.

Roast for 30-45 minutes, until the cauliflower becomes caramelized and golden brown but still tender crisp.

Meanwhile, in a large bowl, whisk together the fresh lemon juice, lemon zest, olive oil, apple cider vinegar, chili flakes, sea salt, and pepper. Add in the sliced red onion, chickpeas, and parsley then stir to combine well. Allow the onions and chickpeas to marinate in this mixture in the fridge until you’re ready to assemble the bowls.

Once the cauliflower is finished roasting, remove from the oven and allow it to cool a bit.

Divide your chopped lettuce equally into bowls and top with the marinated red onion and chickpea mixture, making sure you spoon over all that delicious marinade juice as a dressing for each bowl.

Top each equally with roasted cauliflower, avocado, and parmesan cheese as desired.

Enjoy!

💚Rachel

Roasted Cauliflower Babe Bowls

Category Dinner Food Prep Lunch Recipes

Persons

4

Ingredients

For the roasted cauliflower:

• 2 Tbsps unrefined avocado oil, melted ghee, tallow, or olive oil
• 2 tsps ground cumin
• 2 tsps chili powder
• 2 tsps onion powder
• 2 tsps ground turmeric
• 1 tsp garlic powder
• 1 large head cauliflower, cut into bite-sized florets
• sea salt and freshly ground black pepper to taste

For the bowls:

• 2 fresh lemons, juice and zest
• 2 Tbsps high-quality extra virgin olive oil
• 2 Tbsps raw apple cider vinegar
• 1 tsp red pepper chili flakes
• sea salt and ground pepper, to taste
• 1 small red onion, thinly sliced
• 1 x 14.5 jar chickpeas, drained and rinsed
• 1 fresh bunch parsley, minced
• 1 large head Romaine, red leaf lettuce, or spinach, thinly chopped
• 1 large ripe avocado, sliced
• freshly shredded parmesan cheese, to garnish

Instructions

1. Preheat your oven to 425 degrees f. and place the prepared cauliflower florets in a single layer on a large baking sheet.
2. Drizzle your oil of choice and all the seasonings evenly over the cauliflower florets then thoroughly toss to coat well.
3. Season lightly with sea salt and pepper then arrange your florets in a single layer.
4. Roast for 30-45 minutes, until the cauliflower becomes caramelized and golden brown but still tender crisp.
5. Meanwhile, in a large bowl, whisk together the fresh lemon juice, lemon zest, olive oil, apple cider vinegar, chili flakes, sea salt, and pepper. Add in the sliced red onion, chickpeas, and parsley then stir to combine well. Allow the onions and chickpeas to marinate in this mixture in the fridge until you're ready to assemble the bowls.
6. Once the cauliflower is finished roasting, remove from the oven and allow it to cool a bit.
7. Divide your chopped lettuce equally into bowls and top with the marinated red onion and chickpea mixture, making sure you spoon over all that delicious marinade juice as a dressing for each bowl.
8. Top each equally with roasted cauliflower, avocado, and parmesan cheese as desired.
9. Enjoy!

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