Uploaded March 2026 | Updated September 2026, 2 weeks ago
Spiced cauliflower bowl👇🏼 Nourishing and satisfying, with 30g protein, 17g fibre and 8mg iron! Roasted spiced cauliflower, edamame and quinoa served over a creamy cilantro tahini sauce, topped with pomegranate for a fresh burst of colour and sweetness 😍
Follow @tessbegg for more recipes 🌿
Serves 2
Cilantro tahini sauce:
3 tbsp hulled tahini
2 tbsp lemon juice
1 tbsp water (as needed)
Pinch of salt
1/2 tbsp maple syrup
Small handful fresh coriander (4-5 stems)
Cauliflower and edamame:
1 small head cauliflower, cut into small florets
300g frozen shelled edamame
1 tbsp olive oil
1 tsp cumin
2 tsp paprika
2 tsp garlic powder
Pinch of salt
Other:
1 cup cooked quinoa
2 tbsp finely chopped coriander
1/4 cup pomegranate arils
2 tsp sesame seeds
Pre-heat oven to 200°C/400°F. Add the cauliflower and edamame on a lined baking tray, drizzle with the olive oil and sprinkle over the seasonings. Toss to coat, then bake for 35 minutes, until lightly golden.
In the meantime, add the sauce ingredients except water to a small food processor or small cup blender and blend until smooth. Adjust consistency as needed with the water and blend again.
Add the sauce to the base of bowls, top with quinoa, cauliflower, edamame, coriander, pomegranate and sesame seeds.
#vegan #plantbased #salad #easyrecipes #healthyrecipes
Spiced cauliflower bowl👇🏼 Nourishing and satisfying, with 30g protein, 17g fibre and 8mg iron! Roasted spiced cauliflower, edamame and quinoa served over a creamy cilantro tahini sauce, topped with pomegranate for a fresh burst of colour and sweetness 😍
Follow @tessbegg for more recipes 🌿
Serves 2
Cilantro tahini sauce:
3 tbsp hulled tahini
2 tbsp lemon juice
1 tbsp water (as needed)
Pinch of salt
1/2 tbsp maple syrup
Small handful fresh coriander (4-5 stems)
Cauliflower and edamame:
1 small head cauliflower, cut into small florets
300g frozen shelled edamame
1 tbsp olive oil
1 tsp cumin
2 tsp paprika
2 tsp garlic powder
Pinch of salt
Other:
1 cup cooked quinoa
2 tbsp finely chopped coriander
1/4 cup pomegranate arils
2 tsp sesame seeds
Pre-heat oven to 200°C/400°F. Add the cauliflower and edamame on a lined baking tray, drizzle with the olive oil and sprinkle over the seasonings. Toss to coat, then bake for 35 minutes, until lightly golden.
In the meantime, add the sauce ingredients except water to a small food processor or small cup blender and blend until smooth. Adjust consistency as needed with the water and blend again.
Add the sauce to the base of bowls, top with quinoa, cauliflower, edamame, coriander, pomegranate and sesame seeds.
#vegan #plantbased #salad #easyrecipes #healthyrecipes
