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Spicy cauliflower Buddha bowl served
Nutritious and colorful spicy cauliflower Buddha bowl

Spicy Roasted Cauliflower Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Cauliflower has a thousand faces. Here we use the roasted version, where high heat caramelizes the vegetable's natural sugars, and smoked paprika gives it a deep, barbecue-like flavor without meat. Supplemented with fresh, crunchy vegetables, this is a complete, energizing 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 sheet and parchment paper
  • Mixing bowl
  • Grater
  • Pot (for quinoa)

Allergen Information

⚠️ None

Instructions

1 ✓

Preheat oven to 400°F (200°C). Break cauliflower into bite-sized florets.

Tip: The smaller the florets, the larger the surface area to brown and get tasty.
2 ✓

Toss the cauliflower with oil, smoked paprika, chili flakes, salt, and pepper. Spread on a parchment-lined baking sheet.

Tip: Oil conducts heat to the spices and vegetable, helping browning agents form.
3 ✓

Roast cauliflower for 20-25 minutes, tossing halfway through, until golden brown and crispy on the edges.

Tip: The cauliflower's sugar content caramelizes, deepening the flavor.
4 ✓

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

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

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

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

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

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

Recipe FAQ

How do I get crispy cauliflower?
Don't crowd the pan! If the florets touch, they steam in their own moisture. Leave space for hot air to circulate.

Ingredients

  • 10-12 oz Cauliflower Florets
  • 3/4 cup Quinoa
  • 1 small Raw Beet
  • 1 large Carrot
  • 1 pc Ripe Avocado
  • 2 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Red Pepper Flakes
  • 2 tbsp Fresh Lemon Juice
  • 1 oz Toasted Seeds (Pumpkin/Sunflower)
  • 1 bunch Fresh Parsley
  • 1 tsp Salt
  • 1/2 tsp Pepper