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Charred Cauliflower Bowl
Smokey charred cauliflower is paired with fresh arugula and a seriously delicious Harissa Tahini Sauce in this vegan and gluten free bowl recipe!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
bowls
Calories
495
kcal
Author
Whitney Bond
Ingredients
3
cups
cauliflower florets
3
tablespoon
olive oil
divided
¼
teaspoon
salt
½
teaspoon
black pepper
2
cups
fresh arugula
½
cup
dates
pitted & chopped
¼
cup
pistachios
chopped
1
tablespoon
fresh mint
chopped
¼
cup
harissa tahini sauce
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Instructions
Toss the cauliflower florets with 2 tablespoon olive oil, salt and pepper.
Heat a large skillet on the stove over high heat.
Add the cauliflower and sear on all sides for 10-12 minutes, or until charred.
Remove from the heat and toss with the dates, pistachios and mint.
Divide the fresh arugula between two bowls, add ½ tablespoon olive oil to each bowl and toss with the arugula.
Top with the cauliflower and drizzle with the harissa tahini sauce.
Notes
Low Carb Option:
Omit the dates in this recipe to reduce the carbs per bowl to 16 carbs.
Green Options:
The arugula can be substituted with spinach, spring mix or any greens of your choice.
Nutrition
Calories:
495
kcal
|
Carbohydrates:
44
g
|
Protein:
10
g
|
Fat:
35
g
|
Saturated Fat:
5
g
|
Sodium:
426
mg
|
Potassium:
988
mg
|
Fiber:
9
g
|
Sugar:
29
g
|
Vitamin A:
663
mg
|
Vitamin C:
80
mg
|
Calcium:
119
mg
|
Iron:
3
mg
Made this recipe & loved it?
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@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!