Copycat Sweetgreen Cauliflower Tahini Bowl Recipes

COPYCAT SWEETGREEN CAULIFLOWER TAHINI BOWL

Steps:

• For the Salad:.
• Preheat oven to 425 degrees.
• Combine red onion, vinegar, sugar, and ½ teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.
• Place cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper and toss to coat. Transfer to oven and roast until golden and crisp at the edges, shaking pan occasionally, about 40 minutes. Remove from oven, sprinkle with 1 tablespoon sumac, and toss to coat.
• Place garbanzo beans in a bowl and toss with remaining 2 tablespoons olive oil, remaining 1 tablespoon sumac, and zaatar. Season to taste with salt and pepper. Divide garbanzo beans, tomatoes, greens, parsley, olives, feta, and cauliflower among serving bowls. Serve with Lemon Tahini dressing.
• For the Lemon Tahini Dressing:.
• In a medium bowl, whisk to combine tahini and lemon juice. Add olive oil, whisking until smooth. Add yogurt, lemon zest, and garlic. Season to taste with salt and pepper. Dressing can be kept covered in the refrigerator for up to one week.

CURRIED ROASTED CAULIFLOWER BOWL + TAHINI SAUCE-3

Steps:

• Preheat oven to 220 C/ 428 F.
• Toss the red bell peppers in 1/4 teaspoon salt, pepper and some olive oil and spread them out on half the baking sheet. Toss the cauliflower florets in curry powder, olive oil, salt, paprika, cumin powder, lemon juice and the lemon zest and spread them out on the other half of the baking sheet.
• Bake for 30-35 minutes in the preheated oven flipping the florets once in between. When ready, the cauliflower should be tender but with crisp and golden edges.
• In the meanwhile, wash the quinoa really well in a colander. Add quinoa, water and salt to a saucepan and bring it to a quick boil. Then reduce the heat, cover and cook for 15-20 minutes till all the water is absorbed and the quinoa is cooked through.
• To make the dressing, add all the ingredients except water to a jar and shake well. Check the consistency and if the dressing doesn't come together or is too thick, add water to the jar and shake again.
• To serve, add 1/2-3/4 cup quinoa to a bowl and top with cauliflower and red bell peppers. Drizzle with tahini dressing and serve.