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Clean recipe · delish.com

Halal Cart-Style Cauliflower Bowl

This plant-based version of a Halal cart-style bowls features cauliflower, brown rice, a tomato salad, and a homemade vegan halal cart-style sauce.

Original recipe: delish.com

Yield:
4 servings
Prep:
35 min
Cook:
0 sec
Total:
2 hr 30 min
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Ingredients

  1. 1 tsp. kosher salt, plus more
  2. 1 c. brown rice
  3. 2 tsp. dried oregano
  4. 2 tsp. ground cumin
  5. 1 tsp. smoked paprika
  6. 1/2 tsp. ground allspice
  7. 1/2 tsp. ground turmeric
  8. 1/2 c. extra-virgin olive oil, divided
  9. 2 tbsp. plus 1 tsp. fresh lemon juice, divided
  10. 1 head cauliflower, cut into medium-size florets
  11. Freshly ground black pepper
  12. 1/2 medium red onion, thinly sliced
  13. 2 c. halved cherry tomatoes
  14. 1 tbsp. red wine vinegar
  15. 1 tbsp. plus 1/2 tsp. finely chopped fresh mint, divided
  16. 1 tbsp. plus 1/2 tsp. finely chopped fresh parsley, divided
  17. 2 tsp. finely chopped garlic, divided
  18. 3 tbsp. coconut yogurt
  19. 1 tbsp. tahini
  20. 1 tbsp. vegan mayonnaise
  21. Thinly sliced lettuce, pita chips, and harissa or hot sauce, for serving

Instructions

  1. Preheat oven to 350°. In a medium pot over high heat, bring salt and 2 cups water to a boil. Add rice, then return to a boil. Cover, reduce heat to low, and simmer until rice is tender, about 45 minutes.
  2. Remove pot from heat and let rice rest, covered, 15 minutes.
  3. Meanwhile, in a large bowl, combine oregano, cumin, paprika, allspice, turmeric, 1/4 cup oil, and 1 tablespoon lemon juice. Add cauliflower, then toss to coat; season with salt and pepper. Transfer cauliflower to a baking sheet.
  4. Roast cauliflower until tender and browned in spots, 30 to 35 minutes.
  5. While cauliflower roasts, in a large bowl, combine onion, tomatoes, vinegar, 1 tablespoon mint, 1 tablespoon parsley, 1 teaspoon garlic, 1 tablespoon lemon juice, and remaining 1/4 cup oil; season with salt and pepper. Let sit at room temperature until ready to use.
  6. In a medium bowl, whisk yogurt, tahini, mayonnaise, and remaining 1 teaspoon garlic, 1 teaspoon lemon juice, 1/2 teaspoon mint, and 1/2 teaspoon parsley until smooth; season with salt and pepper.
  7. Build bowls with rice, roasted cauliflower, tomato salad, and lettuce. Drizzle with tahini sauce. Serve with pita chips and harissa alongside.