Turmeric-Roasted Cauliflower & Walnut Golden Couscous Power Bowl with Cinnamon Tahini Drizzle
Pinterest’s latest obsession blends wellness trends with bold Mediterranean flavors. This vegan bowl harnesses turmeric’s anti-inflammatory power paired with creamy cinnamon-spiked tahini sauce for irresistible depth. Walnuts add crunch and plant-based protein while pearled couscous creates pillowy texture contrast.
Ingredients
- 1 large cauliflower (cut into florets)
- 2 tbsp olive oil
- 1.5 tbsp turmeric powder
- 1 cup pearled couscous
- 1.5 cups vegetable broth
- 2/3 cup walnuts (roughly chopped)
- 1/2 cup parsley (chopped)
- 2 green onions (sliced)
- 1 lemon (zested)
- 1/3 cup tahini
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 3 tbsp warm water
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F. Toss cauliflower with olive oil, turmeric, salt, and pepper. Roast 20 minutes until edges crisp.
- Toast walnuts in dry skillet 3-4 minutes until fragrant. Set aside.
- Bring broth to boil. Add couscous, cover, simmer 8-10 minutes. Fluff with fork.
- Whisk tahini, maple syrup, cinnamon, lemon zest, and warm water until smooth.
- Toss cooked couscous with half the parsley and green onions.
- Layer bowls: couscous base, roasted cauliflower, toasted walnuts.
- Generously drizzle cinnamon tahini sauce over components.
- Garnish with remaining herbs, extra lemon zest, and cracked pepper.
Chef's Note
Boost protein by mixing 1/2 cup cooked lentils into couscous. Toast turmeric with oil first for amplified flavor absorption.
Make-Ahead Tips
Store components separately for 3 days. Reheat cauliflower in air fryer to revive crispness.
Substitutions
Almonds for walnuts | Quinoa for couscous | Honey for maple syrup