Halal Cart-Style Cauliflower Bowl Recipe

Introduction

This Halal Cart-Style Cauliflower Bowl is a vibrant, flavorful plant-based meal inspired by the beloved street food of New York City. Roasted spiced cauliflower, herbaceous tomato salad, and a creamy tahini sauce come together over nutty brown rice for a satisfying and wholesome dish.

Ingredients

• 1 tsp. kosher salt, plus more
• 1 cup brown rice
• 2 tsp. dried oregano
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. ground allspice
• 1/2 tsp. ground turmeric
• 1/2 cup extra-virgin olive oil, divided
• 2 Tbsp. plus 1 tsp. fresh lemon juice, divided
• 1 head cauliflower, cut into medium-size florets
• Freshly ground black pepper
• 1/2 medium red onion, thinly sliced
• 2 cups halved cherry tomatoes
• 1 Tbsp. red wine vinegar
• 1 Tbsp. plus 1/2 tsp. finely chopped fresh mint, divided
• 1 Tbsp. plus 1/2 tsp. finely chopped fresh parsley, divided
• 2 tsp. finely chopped garlic, divided
• 3 Tbsp. coconut yogurt
• 1 Tbsp. tahini
• 1 Tbsp. vegan mayonnaise
• Thinly sliced lettuce, pita chips, and harissa or hot sauce, for serving

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a medium pot over high heat, bring 1 tsp. kosher salt and 2 cups water to a boil. Add brown rice, return to a boil, then cover and reduce heat to low. Simmer until rice is tender, about 45 minutes.
2. Step 2: Remove pot from heat and let rice rest, covered, for 15 minutes to finish cooking and fluff up.
3. Step 3: Meanwhile, in a large bowl, mix together oregano, cumin, smoked paprika, allspice, turmeric, 1/4 cup olive oil, and 1 tablespoon lemon juice. Add cauliflower florets and toss until evenly coated. Season with salt and freshly ground black pepper.
4. Step 4: Spread the cauliflower on a baking sheet and roast in the oven until tender and browned in spots, about 30 to 35 minutes.
5. Step 5: While cauliflower roasts, combine red onion, halved cherry tomatoes, red wine vinegar, 1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh parsley, 1 teaspoon garlic, 1 tablespoon lemon juice, and remaining 1/4 cup olive oil in a large bowl. Season with salt and pepper and let sit at room temperature to develop flavors.
6. Step 6: In a medium bowl, whisk together coconut yogurt, tahini, vegan mayonnaise, remaining 1 teaspoon garlic, 1 teaspoon lemon juice, 1/2 teaspoon chopped fresh mint, and 1/2 teaspoon chopped fresh parsley until smooth. Season with salt and pepper to taste.
7. Step 7: To assemble, layer bowls with brown rice, roasted cauliflower, tomato salad, and a handful of thinly sliced lettuce. Drizzle with the tahini sauce. Serve with pita chips and harissa or your favorite hot sauce on the side.

Tips & Variations

• For extra smoky flavor, try using smoked paprika in the spice mix.
• Swap brown rice for quinoa or couscous for a different grain base.
• Add roasted chickpeas or grilled tofu to increase protein content.
• Use regular yogurt instead of coconut if not vegan, or skip mayonnaise for a lighter sauce.
• Adjust the amount of harissa or hot sauce depending on your preferred heat level.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and roasted cauliflower gently in the microwave or oven. Add fresh tomato salad and tahini sauce right before serving to keep textures fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cauliflower rice instead of florets?

Cauliflower rice cooks differently and won’t develop the same roasted texture and flavor. For best results, use whole florets as directed.

Is this recipe gluten-free?

Yes, the main bowl ingredients are naturally gluten-free. Just ensure that your pita chips or sides are gluten-free if needed.

Halal Cart-Style Cauliflower Bowl Recipe

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★★★★★

4.6 from 133 reviews

This Halal Cart-Style Cauliflower Bowl is a vibrant and flavorful plant-based dish inspired by popular street food flavors. It features tender roasted cauliflower tossed in a blend of aromatic spices, served over fluffy brown rice, topped with a refreshing tomato and onion salad, and finished with a creamy tahini-coconut yogurt sauce. It’s perfect for a nutritious and satisfying meal with Middle Eastern flair.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

Rice

• 1 tsp kosher salt, plus more to taste
• 1 cup brown rice
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground allspice
• 1/2 tsp ground turmeric
• 1/2 cup extra-virgin olive oil, divided
• 2 Tbsp plus 1 tsp fresh lemon juice, divided

Vegetables and Salad

• 1 head cauliflower, cut into medium-size florets
• Freshly ground black pepper, to taste
• 1/2 medium red onion, thinly sliced
• 2 cups halved cherry tomatoes
• 1 Tbsp red wine vinegar
• 1 Tbsp plus 1/2 tsp finely chopped fresh mint, divided
• 1 Tbsp plus 1/2 tsp finely chopped fresh parsley, divided
• 2 tsp finely chopped garlic, divided

Tahini Sauce

• 3 Tbsp coconut yogurt
• 1 Tbsp tahini
• 1 Tbsp vegan mayonnaise

To Serve

• Thinly sliced lettuce
• Pita chips
• Harissa or hot sauce

Instructions

1. Cook the Rice: Preheat your oven to 350°F. In a medium pot over high heat, bring 1 tsp of kosher salt and 2 cups of water to a boil. Add the brown rice, then return to a boil. Cover the pot, reduce heat to low, and let the rice simmer until tender, approximately 45 minutes.
2. Rest the Rice: Remove the pot from heat and keep it covered, allowing the rice to rest for 15 minutes to finish cooking and absorb moisture.
3. Prepare Cauliflower: In a large bowl, combine oregano, cumin, smoked paprika, allspice, turmeric, 1/4 cup of olive oil, and 1 tablespoon of lemon juice. Add cauliflower florets and toss thoroughly to coat them evenly with the spice mixture. Season with salt and freshly ground black pepper to taste. Transfer the coated cauliflower to a baking sheet in a single layer.
4. Roast Cauliflower: Place the baking sheet in the preheated oven and roast the cauliflower for 30 to 35 minutes, until tender and browned in spots, stirring halfway if desired for even roasting.
5. Make Tomato Salad: While the cauliflower is roasting, combine the sliced red onion, halved cherry tomatoes, red wine vinegar, 1 tablespoon fresh chopped mint, 1 tablespoon fresh chopped parsley, 1 teaspoon minced garlic, 1 tablespoon lemon juice, and the remaining 1/4 cup olive oil in a large bowl. Season with salt and pepper to taste. Let this salad sit at room temperature to meld flavors.
6. Prepare Tahini Sauce: In a medium bowl, whisk together coconut yogurt, tahini, vegan mayonnaise, the remaining 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1/2 teaspoon fresh chopped mint, and 1/2 teaspoon fresh chopped parsley until smooth and creamy. Season with salt and pepper to taste.
7. Assemble the Bowl: To build each bowl, start with a base of cooked brown rice, add a generous serving of roasted cauliflower, top with the tomato and onion salad, and add thinly sliced lettuce. Drizzle the bowls generously with the creamy tahini sauce.
8. Serve: Serve the bowls alongside pita chips and a side of harissa or your favorite hot sauce for an added kick.

Notes

• You can substitute brown rice with quinoa or white rice as preferred.
• Adjust the amount of harissa or hot sauce to taste for spice tolerance.
• Cauliflower can be roasted on a convection setting for faster cooking if desired, monitoring to avoid burning.
• The tahini sauce can be prepared ahead and refrigerated for up to 2 days.
• For a nut-free version, omit tahini and increase coconut yogurt slightly.

Keywords: Halal cart cauliflower bowl, roasted cauliflower bowl, Middle Eastern cauliflower recipe, vegan cauliflower bowl, brown rice bowl, tahini sauce recipe, plant-based bowl