Roasted Cauliflower Buddha Bowl Recipe with Dill Dressing
Easy roasted cauliflower "steaks" take center stage in this Buddha bowl recipe with grilled fish, mixed greens, and a simple dill dressing served over lemony couscous.
1largehead cauliflowerstem on, sliced lengthwise into 4 “steaks”
2-4cupsmixed salad greensor other raw vegetables
For the Grain:
2 1/2cupswater or broth
1 1/2cupsMoroccan couscous
Salt to taste
Lemon zest optional
For the Protein:
4filletscooked fish
For the Dressing:
1/2cupplain yogurt
1clovegarlic, minced
2-3tablespoonschopped dill
Squeeze of lemon juice
3tablespoonsolive oil
Sea salt and freshly ground black pepper
Water as needed
For the Crunch:
½cuptoasted almonds, choppedor slivered almonds
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
Mix oil, lemon juice, garlic, red pepper flakes, salt, and pepper together. Coat each cauliflower “steak” on both sides with the mixture. Transfer steaks onto a lined baking sheet.
Roast in the preheated oven until golden and fork-tender, flipping halfway, 30 to 35 minutes.
Meanwhile, bring water to a boil in a pot and add salt. Stir in couscous, cover with a lid, and remove pot from heat. Let steam until couscous is tender, 5 to 10 minutes. Fluff grains with a fork if they stick together and season with lemon zest if desired.
Whisk the dressing ingredients together, adding 1 tablespoon of water at a time to thin it out into a pourable consistency.
To assemble the bowls, divide couscous among 4 large bowls. Top each with a cauliflower steak, a fillet, and a handful of greens. Drizzle dill dressing over the bowl and top with almonds. Garnish with any extra dill or lemon zest.
Notes
Refrigerate dressing in an airtight container and use within 2-4 days.