Copycat Sweetgreen Cauliflower Tahini Bowl Recipe

Name: Copycat Sweetgreen Cauliflower Tahini Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1/2 large red onion, peeled and thinly sliced into rounds; 1/3 cup red wine vinegar; 1 teaspoon granulated sugar; kosher salt & freshly ground black pepper; 1 large head cauliflower, cut into medium-sized florets (about 1.5 pounds); 1/4 cup olive oil, divided; 2 tablespoons sumac, divided; 1 tablespoon za'atar spice mix; 1 (15 1/2 ounce) can garbanzo beans, drained and rinsed; 2 large tomatoes, cored and cut into wedges; 8 ounces greens (such as baby arugula, mesclun, and or or baby spinach); 1/2 cup lightly packed flat leaf parsley; 3/4 cup mixed pitted olive; 6 ounces feta, crumbled into large pieces; Lemon Tahini Dressing; 1 1/2 tablespoons tahini; 2 tablespoons fresh lemon juice; 1/2 lemon zest; 1/4 cup olive oil; 1/2 cup whole milk Greek yogurt; 1 grated garlic clove, small; kosher salt & freshly ground black pepper

Servings: persons

Salad
1/2 large red onion, peeled and thinly sliced into rounds
1/3 cup red wine vinegar
1 teaspoon granulated sugar
kosher salt & freshly ground black pepper
1 large head cauliflower, cut into medium-sized florets (about 1.5 pounds)
1/4 cup olive oil, divided
2 tablespoons sumac, divided
1 tablespoon za'atar spice mix
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
2 large tomatoes, cored and cut into wedges
8 ounces greens (such as baby arugula, mesclun, and or or baby spinach)
1/2 cup lightly packed flat leaf parsley
3/4 cup mixed pitted olive
6 ounces feta, crumbled into large pieces
Lemon Tahini Dressing
1 1/2 tablespoons tahini
2 tablespoons fresh lemon juice
1/2 lemon zest
1/4 cup olive oil
1/2 cup whole milk Greek yogurt
1 grated garlic clove, small
kosher salt & freshly ground black pepper

1
For the Salad:
2
Preheat oven to 425 degrees.
3
Combine red onion, vinegar, sugar, and 1/2 teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.
4
Place cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper and toss to coat. Transfer to oven and roast until golden and crisp at the edges, shaking pan occasionally, about 40 minutes. Remove from oven, sprinkle with 1 tablespoon sumac, and toss to coat.
5
Place garbanzo beans in a bowl and toss with remaining 2 tablespoons olive oil, remaining 1 tablespoon sumac, and zaatar. Season to taste with salt and pepper. Divide garbanzo beans, tomatoes, greens, parsley, olives, feta, and cauliflower among serving bowls. Serve with Lemon Tahini dressing.
6
For the Lemon Tahini Dressing:
7
In a medium bowl, whisk to combine tahini and lemon juice. Add olive oil, whisking until smooth. Add yogurt, lemon zest, and garlic. Season to taste with salt and pepper. Dressing can be kept covered in the refrigerator for up to one week.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Salad, 1/2 large red onion, peeled and thinly sliced into rounds, 1/3 cup red wine vinegar, 1 teaspoon granulated sugar, and more.

Yes, Copycat Sweetgreen Cauliflower Tahini Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Copycat Sweetgreen Cauliflower Tahini Bowl

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