Roasted Cauliflower & Cashew Bowls.

It’s Friday, it’s Friday!!!

And also February 5th? Where is time going. 2016 is already passing by way too quickly and I think it’s because I’ve been busy running around like a madwoman. I can’t remember if I made a resolution to sit down and enjoy my meals more, but if I didn’t on January 1st, I’m making it now. I’m sick of eating in the car, in the dark, running from one place to another and barely tasting my food. Am I alone in this? I doubt it.

Dancing for Donuts | Roasted Cauliflower & Cashew Bowls.

So today I’m bringing you a super easy recipe that mainly consists of throwing things onto a baking sheet and into a bowl. I swear, the hardest part of this thing is cutting the cauliflower. It’s a little messy (I do it by the sink to make for an easy clean-up), but it’s so worth it. Roasted cauliflower is my new obsession – it’s amazing on it’s own + some EVOO + sea salt + parmesan, or mixed in with other veggies like in this recipe. You could probably amp this up a bit more if you wanted with some cilantro and a peanut sauce instead of the tahini if you want it more tropical, but since it’s still technically winter, I’m sticking to my guns.


Roasted Cauliflower & Cashew Bowls

1 head of cauliflower, cut into florets

1 tbsp olive oil (+ 2 more for the sauce)

1 cup cashews

1 cup quinoa (measured dry, then cooked)

3 cups of mixed greens

1/2 red onion, chopped

1 avocado, sliced

2 tbsp tahini

2 tbsp warm water

2 tsp sea salt (or to taste)

  1. Preheat the oven to 375 degrees fahrenheit. Toss the cauliflower florets in olive oil and spread on a baking sheet. Bake for 30 minutes, or until starting to brown.

2. While the cauliflower is baking, you can make your quinoa if you haven’t already. When both are cooked, add all ingredients into a salad bowl.

3. To make the dressing, mix the tahini, 2 tablespoons of the olive oil, and warm water in a bowl with a fork and whisk until smooth. If you want your sauce thinner, just keep adding more water, tablespoon by tablespoon.

4. Toss the salad with the dressing and eat immediately or store in the fridge for up to 3 days.


Have a great weekend!

xo Jordan

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