Roasted Cauliflower Ranch Bowl

Hey there, foodies! Today, I’m thrilled to share one of my all-time favorite recipes with you – my mouthwatering Roasted Cauliflower Ranch Bowl! As a dad who’s always on the lookout for delicious and nutritious meals for my family, this bowl ticks all the boxes. Packed with wholesome ingredients like crispy cauliflower, hearty chickpeas, and creamy avocado, it’s a flavor explosion that even my picky eater son can’t resist! So, roll up your sleeves and join me in the kitchen for a culinary adventure that’s as easy as it is tasty!

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What you’ll need…

Serves: 4

• 1⁄2 medium cauliflower head, chopped into florets
• 1 tbsp. olive oil
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• salt, to taste
• 1 red onion, chopped into 8 pieces
• 8.5 oz. (240g) canned chickpeas
• 1 tsp. garlic powder
• 10 almonds
• 1.4 oz. (40g) arugula
• 1 cucumber, sliced
• 1⁄2 avocado, sliced

For the ranch dressing

• 1 oz. (30g) cashew nuts
• 2 tbsp. lemon juice
• 1 tsp. onion powder
• pinch of black pepper
• 1 clove garlic
• 4 fl oz. (120ml) soy milk
• 2 tbsp. fresh dill, finely chopped
• 2 tbsp. fresh parsley, finely chopped
• 1 tsp. dried chives
• 1 tsp. maple syrup (optional)

Let’s talk about the stars of this show – the irresistible ingredients that make my Roasted Cauliflower Ranch Bowl a true culinary masterpiece. First up, we have the humble cauliflower, transformed into golden perfection through roasting. This versatile veggie not only adds a delightful crunch but also packs a punch of vitamins and minerals, making it a must-have for any wholesome meal. Paired with protein-rich chickpeas, each bite offers a satisfying balance of textures and flavors. And let’s not forget about the creamy avocado slices that melt in your mouth, adding a touch of indulgence to every forkful. Topped off with a dollop of homemade ranch dressing, crafted from cashews, herbs, and a hint of sweetness, this bowl is guaranteed to leave you craving seconds – and maybe even thirds!

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What you’ll need to do…

Prep time: 15 mins Cook Time: 30 mins

1. Preheat your oven to 400°F (200°C) to get it nice and toasty for our culinary adventure.
2. Spread out the cauliflower florets on a baking sheet and toss them with ½ tablespoon of olive oil, along with the cumin, smoked paprika, and a pinch of salt until they’re coated in flavorful goodness. Pop them into the preheated oven and let them roast for about 30 minutes until they’re beautifully golden brown.
3. While the cauliflower works its magic, grab another baking sheet and mix together the red onion, chickpeas, the rest of the olive oil, and the garlic powder. Spread them out evenly and let them roast in the oven for around 20 minutes until they’re crispy and irresistible.
4. Meanwhile, let’s give those almonds a turn in the oven! Roast them in an oven-safe dish for about 10 minutes until they’re fragrant and lightly toasted. Once done, let them cool completely before giving them a rough chop.
5. While everything’s roasting away, let’s whip up that dreamy ranch dressing. Start by covering the cashew nuts with boiling water and letting them soak for about 10 minutes. Once they’ve soaked up all that goodness, drain off the water and get ready to blend!
6. In a high-speed blender, combine the soaked cashews with lemon juice, onion powder, a pinch of black pepper, garlic, and soy milk. Blend until smooth and creamy, then stir in the fresh dill, parsley, chives, and a hint of maple syrup for that perfect balance of flavors.
7. Now, let’s bring it all together! In a large bowl, toss together the arugula, roasted cauliflower, red onion, chickpeas, cucumber, avocado slices, and those crunchy almonds. Drizzle on that luscious ranch dressing and give it all a gentle mix until everything is coated in creamy deliciousness. Taste and adjust the seasoning with a sprinkle of salt if needed, then dig in and enjoy the explosion of flavors in every bite!

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Some possible substitutions/improvisation ideas for the recipe

Here are some substitution/improvisation ideas for the Roasted Cauliflower Ranch Bowl recipe:

1. Vegetable Variations: Feel free to switch up the vegetables based on what you have on hand or your personal preferences. You can try adding roasted bell peppers, cherry tomatoes, zucchini, or sweet potatoes for extra color and flavor.
2. Protein Options: If you’re not a fan of chickpeas, you can substitute them with other proteins like black beans, lentils, or tofu. Grilled chicken or shrimp can also be added for a non-vegetarian version.
3. Nutty Alternatives: Don’t have almonds on hand? No problem! You can substitute them with other nuts such as walnuts, pecans, or cashews. Pumpkin seeds or sunflower seeds also make great crunchy toppings.
4. Greens Exchange: Arugula can be substituted with other leafy greens like spinach, kale, or mixed salad greens. Each brings its own unique flavor and nutritional benefits to the dish.
5. Dressing Tweaks: Get creative with the ranch dressing by adding different herbs and spices to suit your taste. Try incorporating fresh basil, cilantro, or tarragon for a unique twist. You can also experiment with different types of vinegar or citrus juices for acidity.
6. Gluten-Free Options: If you’re gluten-sensitive, make sure your spices and condiments are certified gluten-free. You can also swap out soy milk for almond milk or coconut milk to ensure the entire recipe is gluten-free.
7. Heat It Up: For those who love a bit of heat, add a pinch of cayenne pepper or crushed red pepper flakes to the cauliflower before roasting. You can also drizzle the finished bowl with sriracha or hot sauce for an extra kick.
8. Cheese Lover’s Delight: Sprinkle some grated Parmesan, crumbled feta, or goat cheese over the finished bowl for a cheesy indulgence. Vegan cheese alternatives are also available for those following a plant-based diet.

Feel free to mix and match these ideas to create your own unique version of the Roasted Cauliflower Ranch Bowl!

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Some useful tips

Here are some useful tips to enhance your experience with the Roasted Cauliflower Ranch Bowl recipe:

1. Evenly Sized Cauliflower Florets: To ensure uniform cooking, try to cut the cauliflower florets into similar sizes. This helps them roast evenly and prevents some pieces from overcooking while others remain undercooked.
2. Crispy Chickpeas: For extra crispy chickpeas, pat them dry with a paper towel before tossing them with oil and spices. This helps remove excess moisture, allowing them to crisp up nicely in the oven.
3. Customize Your Ranch Dressing: Adjust the ingredients in the ranch dressing to suit your taste preferences. If you prefer a thicker dressing, add fewer liquid ingredients. Conversely, if you like it thinner, you can add a splash of water or more soy milk.
4. Make Ahead: You can prepare the components of this recipe ahead of time to save time during busy weekdays. Roast the cauliflower, chickpeas, and almonds in advance and store them in separate airtight containers in the refrigerator for up to 2-3 days.
5. Double Up: Consider doubling the recipe if you’re feeding a crowd or want leftovers for later. This dish keeps well in the refrigerator for a few days and makes for a satisfying lunch or dinner option throughout the week.
6. Creative Additions: Feel free to get creative with additional toppings and add-ons. Try sprinkling some dried cranberries or pomegranate seeds for a burst of sweetness, or add sliced radishes or shredded carrots for extra crunch.
7. Experiment with Seasonings: Don’t be afraid to experiment with different seasonings and spices for the cauliflower and chickpeas. Smoked paprika, curry powder, or Italian seasoning blends can add exciting flavor variations to the dish.
8. Serve with Grain: For a heartier meal, serve the Roasted Cauliflower Ranch Bowl over cooked quinoa, brown rice, or couscous. These grains not only add texture and substance but also boost the nutritional content of the dish.

By following these tips, you’ll be well on your way to creating a delicious and satisfying Roasted Cauliflower Ranch Bowl that’s sure to impress your family and friends!

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Some serving suggestions

Here are some serving suggestions to complement the Roasted Cauliflower Ranch Bowl:

1. Fresh Herb Garnish: Sprinkle some freshly chopped herbs like cilantro, basil, or mint over the bowl just before serving. This adds a pop of color and freshness to the dish.
2. Crusty Bread: Serve the Roasted Cauliflower Ranch Bowl with slices of crusty bread or warm dinner rolls on the side. Use the bread to mop up any leftover ranch dressing or to create delicious cauliflower and chickpea sandwiches.
3. Grilled Protein: Pair the bowl with grilled protein options such as chicken breast, salmon fillets, or tofu steaks. The smoky flavors from the grill complement the roasted cauliflower and ranch dressing beautifully.
4. Side Salad: Serve a simple side salad alongside the bowl for a well-rounded meal. A mixed green salad with a light vinaigrette or a classic Caesar salad would be perfect accompaniments.
5. Pickled Vegetables: Add a tangy twist to the meal by serving pickled vegetables like carrots, cucumbers, or radishes on the side. Their acidity helps balance out the richness of the cauliflower and ranch dressing.
6. Fresh Fruit: Serve slices of fresh fruit such as watermelon, pineapple, or grapes as a refreshing palate cleanser after enjoying the savory flavors of the bowl.
7. Roasted Potatoes: Roast some baby potatoes or sweet potatoes alongside the cauliflower and chickpeas for a hearty side dish. The creamy texture of the potatoes complements the crunchy vegetables beautifully.
8. Creamy Dip: Serve the bowl with a side of creamy dip, such as hummus or tzatziki, for dipping the roasted vegetables and adding an extra layer of flavor.

These serving suggestions are versatile and can be tailored to suit your preferences and dietary needs. Feel free to mix and match them to create a delicious and balanced meal!

How to store

Here are some storage suggestions to help you properly store the components of the Roasted Cauliflower Ranch Bowl:

1. Refrigerating Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator. Make sure to separate the components, such as the roasted cauliflower, chickpeas, and dressing, to maintain their individual textures and flavors.
2. Consume Within a Few Days: The assembled Roasted Cauliflower Ranch Bowl will keep well in the refrigerator for up to 2-3 days. However, it’s best to consume it within this time frame to ensure optimal freshness and taste.
3. Prevent Sogginess: To prevent the salad components from becoming soggy, store the dressing separately from the rest of the ingredients. Drizzle the dressing over the bowl just before serving, or keep it in a small container on the side for individual portioning.
4. Crispy Chickpeas: If you’ve roasted extra chickpeas and almonds, store them separately from any moist ingredients to maintain their crispiness. Place them in a resealable bag or container and store them at room temperature for up to a week.
5. Reheating: When ready to enjoy leftovers, you can reheat the roasted cauliflower and chickpeas in the microwave or oven until warmed through. Alternatively, enjoy them cold over fresh greens for a refreshing salad option.
6. Freezing: While the components of the Roasted Cauliflower Ranch Bowl can be frozen individually, the texture may change upon thawing. It’s best to enjoy this dish fresh or refrigerated rather than freezing it.
7. Portable Meal Prep: Consider portioning out individual servings of the Roasted Cauliflower Ranch Bowl into meal prep containers for convenient grab-and-go lunches or dinners throughout the week.

By following these storage suggestions, you can prolong the freshness of the Roasted Cauliflower Ranch Bowl and enjoy it whenever hunger strikes!

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And there you have it, folks – my Roasted Cauliflower Ranch Bowl recipe is a winner for any occasion! Whether you’re cooking up a quick weeknight dinner or hosting a weekend brunch with friends, this bowl is sure to impress. So, gather your ingredients, fire up the oven, and get ready to savor every bite of this veggie-packed delight. Don’t forget to share your creations with me – I’d love to see how you put your own spin on this recipe! Until next time, happy cooking!

Roasted Cauliflower Ranch Bowl

Craving a bowl packed with goodness? Whip up my Roasted Cauliflower Ranch Bowl! 🌟 With tender cauliflower, hearty chickpeas, and a sprinkle of almonds, every bite is a crunchy adventure. Drizzle on our homemade ranch dressing, loaded with fresh herbs and a hint of maple syrup for that extra oomph! Trust me, your taste buds will thank you!

Cuisine: American Courses: Lunch, Salad Recipe Keys: Dairy Free M Meal Prep Vegan

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Prep Time 15 mins Cook Time 30 mins Rest Time 11 mins Total Time 56 mins Difficulty: Beginner Cooking Temp: 400  °F Servings: 4 Calories: 342 Best Season: Suitable throughout the year

Ingredients

Servings

• ¹⁄₂ medium cauliflower head, chopped into florets
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• salt, to taste
• 1 red onion, chopped into 8 pieces
• 8.5 oz canned chickpeas (240g)
• 1 tsp garlic powder
• 10 almonds
• 1.4 oz arugula (40g)
• 1 cucumber, sliced
• ¹⁄₂ avocado, sliced

For the ranch dressing

• 1 oz cashew nuts (30g)
• 2 tbsp lemon juice
• 1 tsp onion powder
• pinch of black pepper
• 1 clove clove garlic
• 4 floz soy milk (120ml)
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried chives
• 1 tsp maple syrup

Instructions

1. Preheat the oven to 400°F (200°C).

2. Place the cauliflower florets onto a baking sheet and toss with 1/2 tablespoon of olive oil, cumin, smoked paprika and salt until well coated. Place the cauliflower into the hot oven to roast for 30 minutes.

3. On a separate baking sheet, combine the red onion, chickpeas, remaining 1/2 tablespoon of olive oil, and garlic powder. Roast in the hot oven for 20 minutes.

4. Roast the almonds in an oven-safe dish for 10 minutes, then remove from the oven and allow to cool completely before chopping roughly.

5. Cover the cashew nuts with boiling water and set aside for 10 minutes to soak, then drain off the water.

6. Now make the dressing by placing the cashews, lemon juice, onion powder, black pepper, garlic and soy milk into a high speed blender and blend until smooth. Stir in dill, parsley, chives and maple syrup.

7. In a large bowl, combine the arugula with the roasted cauliflower, red onion, chickpeas, cucumber, avocado and almonds. Drizzle with ranch dressing and mix to combine. Adjust salt to taste and serve.

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 342kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 33g11%

Dietary Fiber 10g40%

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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