Vegan Spice Market Cauli Bowls

🥘 Ingredients

• Tunisian Spice Blend
  2 tbsp
• basmati rice
  1 c
• black pepper
• carrot
  24 oz
• cauliflower florets
  20 oz
• cilantro
  ½ oz
• cooking oil
  4 tsp
• garlic
  4 clove
• grape tomatoes
  8 oz
• jalapeño
  1 unit
• lemon
  2 unit
• olive oil
  1/3 c
• salt
• sliced almonds
  1 oz
• tahini
  4 tbsp
• veggie stock concentrate

🍳 Cookware

• small bowl
• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Cut cauliflower florets into bite-size pieces. Peel and mince or grate garlic ; reserve a pinch in a small bowl (you’ll use it in Step 5).

   carrot: 24 oz, cauliflower florets: 20 oz, garlic: 4 clove
2. 

   2

   Toss carrots and cauliflower on a baking sheet with a large drizzle of cooking oil , Tunisian Spice Blend , a big pinch of salt , and black pepper . Roast on top rack until browned and tender, 20-25 minutes.

   cooking oil: 4 tsp, Tunisian Spice Blend: 2 tbsp, salt, black pepper
3. 

   3

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in basmati rice , ¾ cup water (1½ cups for 4 servings), veggie stock concentrate , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

   basmati rice: 1 c, veggie stock concentrate
4. 

   4

   While rice cooks, mince cilantro . Zest and quarter lemon . Mince jalapeño , removing ribs and seeds for less heat.

   cilantro: ½ oz, lemon: 2 unit, jalapeño: 1 unit
5. 

   5

   To bowl with reserved garlic, add cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), salt , and black pepper . Add a squeeze of lemon juice and as much jalapeño as you like. Set chermoula aside. In a second small bowl, whisk together tahini , juice from half a lemon, 1 TBSP olive oil, and ¼ tsp sugar (for 4, use juice from a whole lemon, 2 TBSP olive oil, and ½ tsp sugar). Add water 1 TBSP at a time until sauce reaches a drizzling consistency. (TIP: Tahini will thicken at first as you add water but will then thin out again. We used 2 TBSP water for 2 servings, 3 TBSP for 4 servings.) Season tahini sauce with salt and pepper.

   olive oil: 1/3 c, salt, black pepper, tahini: 4 tbsp
6. 

   6

   Heat a drizzle of oil in a large pan over high heat. Add grape tomatoes and cook, undisturbed, until lightly charred, 1-2 minutes. Stir tomatoes; cook, stirring occasionally, until tender, 1-2 minutes more. Season with salt and pepper.

   grape tomatoes: 8 oz
7. 

   7

   Fluff rice with a fork; stir in half the lemon zest and a drizzle of olive oil. Season with salt and pepper. Divide rice between bowls; top with roasted veggies and charred tomatoes. Drizzle with chermoula and tahini sauce. Garnish with sliced almonds and remaining lemon zest. Serve with any remaining lemon wedges on the side.

   sliced almonds: 1 oz