# What You'll Need:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon dried thyme
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Rice Base
09 - 1 cup basmati or jasmine rice, rinsed
10 - 2 cups water
11 - 1/2 teaspoon salt
→ Vegetables
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1 cup shredded carrots
15 - 1/4 cup red onion, thinly sliced
16 - 2 cups baby spinach or mixed greens
→ Tahini Sauce
17 - 1/4 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 2 tablespoons water, plus more as needed
20 - 1 tablespoon olive oil
21 - 1 teaspoon maple syrup or honey
22 - 1/2 teaspoon garlic powder
23 - Salt and black pepper to taste
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss cauliflower florets with olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
02 - Roast for 25 to 30 minutes, tossing halfway through cooking, until florets are golden brown and tender when pierced with a fork.
03 - Place rinsed rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until rice is tender and liquid is absorbed. Fluff gently with a fork.
04 - In a mixing bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, garlic powder, salt, and pepper until smooth and creamy. Add additional water as needed to achieve desired consistency.
05 - Divide cooked rice evenly among serving bowls. Layer spinach on top, followed by roasted cauliflower, cherry tomatoes, cucumber, carrots, and red onion. Drizzle each bowl generously with tahini sauce and serve immediately.
