Roasted Cauliflower Grain Bowl

Roasted cauliflower and tofu grain bowl over red pepper puree with couscous and cucumber

Enjoy a medley of Mediterranean flavors with this Roasted Cauliflower Grain Bowl. This nourishing dish combines fluffy sorghum, spiced roasted cauliflower, and protein-rich tofu, topped with fresh cucumbers, pistachios, and dates for the perfect balance of savory, salty and sweet. Finished with a creamy white bean and sun-dried tomato puree, it's ideal for dinner parties or meal prep.

Course Dinner, Entree, lunch, Main Course, Meal Prep

Cuisine American, Mediterranean

Keyword dairy free, fall grain bowl, gluten free, high protein, nourish bowl, oil free, plant based, roasted

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 737kcal

Author Jackie Akerberg

Equipment

stove, oven
Blender

Ingredients

Bowl Ingredients

1 cup sorghum or couscous
1 head cauliflower cut into florets
16 oz high protein super firm tofu cut into 1” cubes
1 tsp paprika
½ tsp garlic powder
½ tsp salt and pepper
½ cup English cucumber chopped
¼ cup pistachios chopped
3 medjool dates chopped
2 green onions chopped
½ cup Italian parsley finely chopped
½ lemon juiced
2 tbsp balsamic vinegar

White Bean Sun Dried Tomato Puree

15 oz canned white beans drained
⅔ cup oil-free sun dried tomatoes
2 tbsp tahini
½ cup water
½ lemon juiced
1 tbsp maple syrup
½ tsp salt

Instructions

Begin by cooking sorghum or couscous according to package instructions. Set aside.
Meanwhile, preheat your oven to 400 degrees and line a large metal baking sheet with parchment paper. Spread the tofu and cauliflower on the baking sheet and season with paprika, garlic powder, salt and pepper. Toss to evenly coat and distribute on the pan. Place in the oven and bake for 25 minutes until golden and crisp.
While the sorghum, tofu and cauliflower are cooking, prepare your creamy sun dried tomato puree by adding the beans, sun dried tomatoes, tahini, lemon, water, maple syrup and salt to a blender and pureeing until smooth. Season to taste and add more water if desired to achieve a thinner result. Divide the puree between 4 serving plates or shallow bowls.
Remove the roasted veggies from the oven and transfer to a bowl. Add in the cooked sorghum and remaining ingredients including the cucumber, pistachios, dates, onion and parsley. Drizzle with lemon juice and balsamic vinegar and toss to combine.
Divide the sorghum veggie mixture between the four plates and enjoy!

Nutrition