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Spicy roasted cauliflower Buddha bowl served
Vibrant Buddha bowl featuring spicy roasted cauliflower, fresh greens, and quinoa

Spicy roasted cauliflower Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
Cauliflower has a thousand faces. Here we use the roasted version, where the vegetable's sugar content caramelises at high heat, and smoked paprika lends a deep, barbecue-like flavour without meat. Supplemented with fresh, crunchy vegetables, this is a wholesome, energising meal.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 360 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray and parchment
  • Mixing bowl
  • Grater
  • Pot (for quinoa)

Allergen Information

⚠️ None

Instructions

1 ✓

Preheat the oven to 200°C. Break the cauliflower into bite-sized florets.

Tip: The smaller the florets, the larger their surface area, which can brown and become tastier.
2 ✓

Toss the cauliflower with the oil, smoked paprika, chilli, salt, and pepper. Spread out on a baking tray lined with parchment.

Tip: The oil conducts heat to the spices and vegetable, helping searing occur.
3 ✓

Roast the cauliflower for 20-25 minutes, turning halfway, until golden brown and the edges are crispy.

Tip: The cauliflower's sugar content caramelises at this stage, deepening its flavour.
4 ✓

Meanwhile, cook the quinoa in salted water, then let cool.

Tip: Always rinse quinoa before cooking to avoid bitterness.
5 ✓

Grate the raw beetroot and carrot. Slice the avocado and drizzle immediately with lemon juice.

Tip: The ascorbic acid content of lemon juice prevents oxidation (browning).
6 ✓

Assemble the bowl with the quinoa, roasted cauliflower, and fresh vegetables. Sprinkle with seeds and parsley.

Tip: Drizzle with a little extra olive oil for freshness before serving.

Recipe FAQ

How do I make the cauliflower crispy?
Don't overcrowd the tray! If the florets touch, they steam in their own vapour. Leave space between them for the hot air.

Ingredients

  • 300 g Cauliflower (florets)
  • 150 g Quinoa
  • 100 g Raw beetroot
  • 100 g Carrot
  • 1 whole Ripe avocado
  • 2 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 0.5 tsp Chilli flakes
  • 2 tbsp Fresh lemon juice
  • 30 g Toasted seeds (pumpkin/sunflower)
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Pepper