Roasted Cauliflower and Broccoli Salad Recipe

Introduction

This easy low-carb roasted cauliflower bowls recipe is a vibrant, satisfying meal that comes together with minimal effort. Roasting cauliflower and broccoli brings out their natural sweetness and creates a deliciously tender-crisp texture. Tossed with a simple, zesty dressing and your favorite toppings, these bowls are perfect for a quick lunch or a healthy dinner. For another great bowl idea, try this Steak Avocado and Roasted Corn Bowl Recipe.

Ingredients

This vibrant bowl starts with tender, caramelized cauliflower florets and a creamy, tangy tahini sauce, layered over fresh greens and crunchy vegetables for a satisfying low-carb meal.

• 1 medium head of cauliflower (chopped into florets)
• 3 tbsp lemon juice (45 mL)
• 2 tbsp olive or avocado oil (30 mL)
• salt and pepper
• 5 tbsp tahini (75 g)
• 3 tbsp lemon juice (45 mL)
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 4-6 tbsp water
• 4-6 cups fresh baby spinach (approx. 1 cup per serving)
• 4 cups chopped broccoli (approx. 1 cup per serving)
• 2 avocado (1/2 avocado per serving)
• 1/2 cup pepitas (2 tbsp per serving)
• 4 tbsp sesame seeds (1 tbsp per serving)
• 1/2 cup hemp seeds (2 tbsp per serving)
• fresh lemon (for serving)
• salt and pepper
• hot sauce (optional)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined approach for Low-Carb Roasted Cauliflower Bowls is about 25% faster than similar recipes that require more complex prep or longer roasting times.

Step-by-Step Instructions

Step 1 — Preheat and Prepare the Cauliflower

Preheat your oven to 425°F (220°C). While it heats, cut one large head of cauliflower into uniform, bite-sized florets. This ensures even roasting. Pat the florets completely dry with a clean kitchen towel or paper towels to help them crisp up instead of steam.

Step 2 — Season the Florets

Place the dried florets in a large bowl. Drizzle with 2–3 tablespoons of olive oil or avocado oil. Add your seasonings: 1 teaspoon each of garlic powder, smoked paprika, and salt, plus ½ teaspoon black pepper. Toss vigorously until every floret is evenly and generously coated.

Step 3 — Roast to Perfection

Spread the cauliflower in a single layer on a parchment-lined baking sheet. Do not overcrowd. Roast for 20–25 minutes, then flip the florets with a spatula. Continue roasting for another 10–15 minutes until they are deeply golden brown, crispy on the edges, and tender inside.

Step 4 — Prepare Your Bowl Base

While the cauliflower roasts, prepare your low-carb bases. Options include a bed of fresh spinach, shredded kale, or riced cauliflower. For a warm base, quickly sauté riced cauliflower in a pan with a little oil until just tender, about 5–7 minutes.

Step 5 — Cook Your Protein (Optional)

If adding protein, cook it now. For chicken, season and cook in a skillet over medium-high heat for 6–8 minutes per side until the internal temperature reaches 165°F. For chickpeas, toss with oil and spices and roast on a separate tray for 15–20 minutes until crispy.

Step 6 — Make a Quick Sauce

A creamy sauce ties these Low-Carb Roasted Cauliflower Bowls together. Whisk together ½ cup Greek yogurt, the juice of half a lemon, a minced garlic clove, and a pinch of salt. For a dairy-free option, use tahini thinned with water and lemon juice.

Step 7 — Assemble the Bowls

Start with your chosen base in each bowl. Top with a generous portion of the hot, crispy roasted cauliflower. Add your protein, if using. Then layer on fresh toppings like sliced avocado, cherry tomatoes, red onion, and fresh herbs like cilantro or parsley.

Step 8 — Final Drizzle and Serve

Drizzle the prepared sauce generously over each assembled bowl. Finish with an extra sprinkle of fresh herbs, a crack of black pepper, or a squeeze of lemon juice for brightness. Serve immediately while the cauliflower is still warm and crispy for the best texture.

Nutritional Information

Calories	~320 kcal
Protein	~15g
Carbohydrates	~18g
Fat	~22g
Fiber	~8g
Sodium	~450mg

Note: These values are estimates for one serving of Low-Carb Roasted Cauliflower Bowls, based on typical ingredients and serving size. Actual nutrition can vary with specific brands and preparation.

Healthier Alternatives

These simple swaps can tailor your Low-Carb Roasted Cauliflower Bowls to fit various dietary needs without sacrificing flavor.

• Protein Swap (Chicken for Tofu) — Use extra-firm, pressed tofu for a plant-based protein. Roast it with the cauliflower for a crispy, savory bite that soaks up spices beautifully.
• Lower-Carb Option (Zucchini for Chickpeas) — Replace roasted chickpeas with diced zucchini or yellow squash. They roast to tender perfection and keep the carb count even lower.
• Dairy-Free Creaminess (Tahini for Yogurt Sauce) — A lemon-tahini sauce offers rich, nutty depth and creamy texture, making it a perfect dairy-free and vegan-friendly alternative to a yogurt-based drizzle.
• Gluten-Free Assurance (Tamari for Soy Sauce) — Opt for gluten-free tamari instead of regular soy sauce in your marinade or dressing. It delivers the same umami punch without the gluten.
• Low-Sodium Twist (Herbs & Citrus for Salt) — Boost flavor with fresh herbs like cilantro or dill, a squeeze of lemon, and cracked black pepper instead of relying heavily on added salt.
• Nut-Free Topping (Sunflower Seeds for Almonds) — Toasted sunflower seeds or pepitas provide the same satisfying crunch as slivered almonds for those with nut allergies.
• Higher-Fat Version (Avocado Oil for Olive Oil) — For a higher smoke point and subtle buttery note, roast your cauliflower with avocado oil. It’s excellent for achieving a deep, golden roast.
• Spice Level Control (Smoked Paprika for Cayenne) — Swap out cayenne pepper for smoked paprika to add a warm, complex flavor without the intense heat, perfect for sensitive palates.

Serving Suggestions

• Pair these Low-Carb Roasted Cauliflower Bowls with a simple Greek yogurt tzatziki or a spicy sriracha mayo for a creamy, flavorful dip.
• Serve as a hearty vegetarian main course, or add grilled chicken, salmon, or shrimp for extra protein.
• Perfect for meal prep! Roast a large batch of cauliflower at the beginning of the week and assemble quick bowls for lunches.
• Transform leftovers into a warm salad by chopping the roasted cauliflower and tossing it with fresh greens, nuts, and a light vinaigrette.
• For a fun, shareable appetizer, serve the roasted cauliflower florets on a platter with assorted dipping sauces.
• Create a vibrant bowl by layering the cauliflower over a base of leafy greens or cauliflower rice and topping with colorful veggies like cherry tomatoes and avocado.
• These bowls are an excellent, healthy option for casual weeknight dinners or for serving a crowd at a potluck.

The versatility of Low-Carb Roasted Cauliflower Bowls makes them suitable for any occasion, from a quick family meal to an impressive dish for guests. For the best presentation, use a wide, shallow bowl and arrange the toppings in distinct sections for a visually appealing and delicious experience.

Common Mistakes to Avoid

• Mistake: Overcrowding the baking sheet, which steams the florets instead of roasting them. Fix: Use two sheets or roast in batches to ensure each piece has space for caramelization.
• Mistake: Skipping the step of thoroughly drying the cauliflower after washing. Fix: Pat it completely dry with a kitchen towel; excess moisture is the enemy of crispy, low-carb roasted cauliflower bowls.
• Mistake: Cutting florets in uneven sizes, leading to some burning while others remain undercooked. Fix: Aim for uniform, bite-sized pieces for consistent roasting.
• Mistake: Using too little oil, causing the spices to burn and the cauliflower to taste dry. Fix: Coat evenly with a moderate amount of a high-heat oil like avocado oil—about 1-2 tablespoons per head.
• Mistake: Adding garlic powder or delicate herbs at the start of roasting. Fix: Stir in these seasonings during the last 5-10 minutes to prevent them from turning bitter.
• Mistake: Not preheating the baking sheet in the oven. Fix: Place your empty sheet in the oven as it preheats for an instant sear and better browning.
• Mistake: Relying solely on cauliflower, making the bowl feel incomplete. Fix: Balance it with a protein (like chickpeas or chicken), healthy fats (avocado), and a creamy sauce for a satisfying meal.
• Mistake: Underseasoning the cauliflower before roasting. Fix: Season aggressively with salt and your chosen spices; the flavor mellows slightly during cooking.
• Mistake: Roasting at too low a temperature. Fix: A hot oven (425°F / 220°C) is key for achieving the perfect caramelized edges on your low-carb roasted cauliflower bowls.
• Mistake: Neglecting to toss the florets halfway through cooking. Fix: Give them a good stir or flip to ensure all sides get evenly crispy and golden brown.

Storing Tips

• Fridge: Store leftover Low-Carb Roasted Cauliflower Bowls in an airtight container in the refrigerator for up to 4 days. Keep components like the roasted cauliflower, proteins, and sauces separate if possible for best texture.
• Freezer: For longer storage, freeze the roasted cauliflower and cooked protein in a single layer on a baking sheet before transferring to a freezer-safe bag or container. This prevents clumping. Use within 2-3 months for optimal flavor.
• Reheat: Reheat thoroughly in a microwave or oven until the internal temperature reaches 165°F (74°C). For the crispiest cauliflower, use an air fryer or toaster oven at 375°F (190°C) for 5-7 minutes.

Always let the bowl cool to room temperature before refrigerating or freezing to maintain food safety and prevent condensation.

Conclusion

This Low-Carb Roasted Cauliflower Bowls recipe is a simple, flavorful, and satisfying meal. If you enjoyed this veggie bowl, you might also love our Sweet Potato Taco Bowl Recipe. Give it a try and let us know what you think in the comments below!

Print

FAQs

Can I make these bowls ahead of time?

Yes, you can prep components separately. Roast the cauliflower and cook any proteins in advance. Store them in airtight containers in the refrigerator for up to 3 days. Assemble your Low-Carb Roasted Cauliflower Bowls just before serving to maintain the best texture.

What are some good protein additions to this recipe?

Grilled chicken, shrimp, or baked tofu are excellent choices. For a quicker option, add a couple of fried or hard-boiled eggs. These proteins complement the flavors and keep the meal satisfying while maintaining the low-carb focus of the bowls.

How do I get the cauliflower crispy when roasting?

Ensure your cauliflower florets are completely dry and spread in a single layer on the baking sheet. Avoid overcrowding, as steaming will make them soggy. Roast at a high temperature (around 425°F) until the edges are deeply browned and crisp for the perfect Low-Carb Roasted Cauliflower Bowls base.