Gluten-Free Mediterranean Cauliflower Power Bowl

Getting diagnosed with celiac forced me to completely rethink how I ate, and this bowl became my lifeline during those early days. It’s packed with so much flavor and texture that you honestly forget it’s gluten-free – it’s just good, real food that happens to work with my body instead of against it.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons extra virgin olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/3 cup kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 2 tablespoons tahini
• 1 lemon, juiced
• 2 cloves garlic, minced
• Sea salt and pepper to taste

Instructions

1. Roast cauliflower: Preheat oven to 425°F. Toss cauliflower with 2 tbsp olive oil, cumin, paprika, salt, and pepper. Roast 25-30 minutes until golden.
2. Cook quinoa: Meanwhile, bring broth to a boil, add quinoa, reduce heat and simmer covered for 15 minutes until fluffy.
3. Make dressing: Whisk together tahini, lemon juice, remaining olive oil, garlic, salt, and pepper. Add water to thin if needed.
4. Assemble bowls: Divide quinoa between bowls, top with roasted cauliflower, cucumber, tomatoes, onion, olives, and parsley. Drizzle with tahini dressing.

Tips

• Make sure your quinoa is certified gluten-free to avoid cross-contamination
• Roast the cauliflower until deeply golden for maximum flavor
• This keeps well in the fridge for meal prep – just add dressing before serving