Mediterranean Cauliflower Rice Bowl (Vegan)

aka The Golden Goddess Bowl

This bowl came to life on one of those lazy Sunday afternoons when I wanted something nourishing but didn’t feel like spending hours in the kitchen. I’d just come back from the farmer’s market with the most gorgeous head of cauliflower, and I thought — why not turn it into something Mediterranean-inspired? The combination of warm spiced cauliflower rice with cool, crunchy vegetables and a luscious tahini drizzle is pure magic. It’s become my go-to when I need a meal that’s light yet deeply satisfying.

Ingredients

Cauliflower Rice

• 1 large head cauliflower (about 2 lbs), riced in food processor
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh lemon juice

Crispy Chickpeas

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 tablespoon avocado oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon sea salt

Bowl Toppings

• 1 large English cucumber, diced
• 1 cup cherry tomatoes, halved
• ⅓ cup kalamata olives, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

Lemon Tahini Dressing

• ¼ cup tahini
• 3 tablespoons fresh lemon juice
• 2 tablespoons warm water
• 1 small clove garlic, minced
• 1 teaspoon maple syrup
• ¼ teaspoon sea salt

Instructions

1. Make the dressing: In a small bowl, whisk together tahini, lemon juice, warm water, garlic, maple syrup, and salt until smooth. Add more water 1 teaspoon at a time if too thick. Set aside.
2. Crisp the chickpeas: Heat avocado oil in a large skillet over medium-high heat. Add chickpeas and cook for 8-10 minutes, shaking the pan occasionally, until golden and crispy. Sprinkle with garlic powder, paprika, cayenne, and salt. Toss to coat and transfer to a plate.
3. Cook the cauliflower rice: In the same skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add riced cauliflower, cumin, smoked paprika, turmeric, salt, and pepper. Cook for 5-7 minutes, stirring frequently, until tender but not mushy. Stir in lemon juice and remove from heat.
4. Prep the toppings: While the cauliflower rice cooks, dice the cucumber, halve the tomatoes and olives, slice the red onion, and chop the fresh herbs.
5. Assemble the bowls: Divide the warm cauliflower rice among 4 bowls. Top each with cucumber, cherry tomatoes, olives, red onion, and crispy chickpeas. Drizzle generously with lemon tahini dressing and garnish with fresh parsley and mint.

Tips

• For the crispiest chickpeas, make sure they are thoroughly dried before cooking. Pat them with a clean kitchen towel.
• The cauliflower rice can be made ahead and stored in the fridge for up to 3 days. Reheat gently in a skillet.
• Add sliced avocado or a handful of hemp seeds for extra healthy fats and protein.
• Swap the tahini dressing for a green goddess or herb-lemon vinaigrette for variety.
• This bowl works beautifully as a meal prep — just keep the dressing and toppings separate until ready to serve.