Roasted Cauliflower Bowl with Tahini Hummus

Roasted Cauliflower Bowl With Tahini Hummus

612 kcals  |  Carbs: 50g  |  Fat: 42g  |  Protein: 17g

Serves: 2
Time: 40 mins

A simple, high fibre lunch or dinner option perfect for weekly meal prep to be enjoyed cold with optional additional protein such as grilled chicken.


  • 400g cauliflower florets
  • 2 tbsp olive oil
  • 250g cooked quinoa
  • 2 cooked beetroots, sliced
  • 1 large handful baby spinach
  • 2 tbsp tahini
  • 3 tbsp hummus
  • 1 lemon, half juiced and half cut into wedges


  1. Preheat the oven to 200'C. 
  2. In a large roasting tin, add the cauliflower florets with the oil and a generous seasoning of salt and pepper. 
  3. Roast in the oven for 25-30 minutes until cooked through. Leave to cool completely. 
  4. Split the cooked quinoa between 2 bowls and lay the beetroot, spinach, cooled cauliflower and walnuts. 
  5. To a jar add the tahini, hummus, lemon juice and 1 tablespoon of water and shake to emulsify. 
  6. Coat the salads with the dressing and serve with a lemon wedge. 

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