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Roasted Cauliflower Buddha bowl with dill dressing

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.
5 from 5 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 581 kcal


For the Vegetables:

  • 2 1/2 tablespoons cooking oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 1 pinch red pepper flakes
  • Sea salt and freshly ground black pepper
  • 1 large head cauliflower stem on, sliced lengthwise into 4 “steaks”
  • 2-4 cups mixed salad greens or other raw vegetables

For the Grain:

  • 2 1/2 cups water or broth
  • 1 1/2 cups Moroccan couscous
  • Salt to taste
  • Lemon zest optional

For the Protein:

  • 4 fillets cooked fish

For the Dressing:

  • 1/2 cup plain yogurt
  • 1 clove garlic, minced
  • 2-3 tablespoons chopped dill
  • Squeeze of lemon juice
  • 3 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • Water as needed

For the Crunch:

  • ½ cup toasted almonds, chopped or slivered almonds


  • 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.


Refrigerate dressing in an airtight container and use within 2-4 days.


Calories: 581kcalCarbohydrates: 68gProtein: 18gFat: 28gSaturated Fat: 3gCholesterol: 4mgSodium: 98mgPotassium: 943mgFiber: 10gSugar: 6gVitamin A: 273IUVitamin C: 108mgCalcium: 156mgIron: 2mg
Keyword buddha bowl, buddhabowl
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