Name: Low Carb Vegetarian Recipes Roasted Cauliflower and Broccoli Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 small head cauliflower, chopped into florets; 1 small head broccoli, chopped into florets; 1 tbsp olive oil; Salt and pepper to taste; 2 tbsp mixed seeds (pumpkin, sunflower, sesame); 2 tbsp tahini; 1 tbsp lemon juice; 1 tbsp water (or more for thinning); 1 clove garlic, minced

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Some mornings I want pancakes, but others I want a bowl like this. Roasted cauliflower and broccoli can be breakfast when you’re in the mood for something savory, and it’s a whole lot more satisfying than it looks at first glance. Warm, nutty, and kissed with a creamy tahini dressing, it’s the kind of meal that makes you feel good from the inside out. I started making this when I got tired of the same scrambled eggs every day. The roasted edges of the veggies turn crisp, the seeds add a welcome crunch, and the dressing pulls it all together. It’s simple enough for a weekday, yet worthy of serving to friends when they visit. I can tell you right now, they’ll probably ask for seconds. Whether you’re looking for Easy Vegetarian Breakfast ideas or something to break the rut, this works. It doubles as a Healthy Vegetarian Breakfast or even a light lunch, and if you skip the bread, you’ve got a gluten free vegetarian recipe that still feels like a treat. Make extra. You’ll thank yourself later.

1) Key Takeaways
2) Easy Roasted Cauliflower and Broccoli Bowls Recipe
3) Ingredients for Roasted Cauliflower and Broccoli Bowls
4) How to Make Roasted Cauliflower and Broccoli Bowls
5) Tips for Making Roasted Cauliflower and Broccoli Bowls
6) Making Roasted Cauliflower and Broccoli Bowls Ahead of Time
7) Storing Leftover Roasted Cauliflower and Broccoli Bowls
8) Try these Breakfast recipes next!
9) Roasted Cauliflower and Broccoli Bowls
10) Nutrition

1) Key Takeaways

How roasted cauliflower and broccoli create a hearty, low carb vegetarian recipe that feels comforting.
Why tahini dressing turns a simple bowl of vegetables into a crave-worthy meal.
How to layer textures with roasted edges, seeds, and creamy sauce.
Why this dish works for breakfast, lunch, or dinner without losing its charm.

2) Easy Roasted Cauliflower and Broccoli Bowls Recipe

I love how roasting transforms ordinary vegetables into something that feels special. The way cauliflower and broccoli turn golden, with crisp edges and a nutty aroma, always surprises me. This recipe leans into that magic and pairs it with a creamy tahini sauce that clings to every bite. You end up with a low carb vegetarian recipe that’s not just healthy but deeply satisfying.

It’s the kind of dish that slips easily into your week. Some mornings I’m not in the mood for anything sweet, and this becomes my breakfast. It’s hearty enough to keep me full and light enough that I don’t feel weighed down. The flavors are balanced, earthy, and bright all at once. Plus, it works for lunch or dinner, so you can make one batch and enjoy it all day.

Whether you’re into easy vegetarian breakfast options or looking to add variety to your healthy vegetarian breakfast rotation, this bowl does the trick. It’s flexible, fast, and has that just-right balance of texture and flavor. A sprinkle of seeds on top? That’s the crunch that keeps you going back for another forkful.

3) Ingredients for Roasted Cauliflower and Broccoli Bowls

Cauliflower: A small head, chopped into florets. I like to keep the pieces similar in size so they roast evenly and get those delicious golden edges.

Broccoli: Another small head, also cut into florets. It brings a different texture and a deeper green color to the bowl.

Olive Oil: Just enough to coat the vegetables lightly, so they crisp instead of steam.

Salt and Pepper: Simple seasonings that draw out the natural flavor of the vegetables.

Mixed Seeds: Pumpkin, sunflower, sesame—anything with crunch. They add a nutty bite that works so well with the tahini sauce.

Tahini: Smooth and earthy, it’s the base of the dressing. A little goes a long way here.

Lemon Juice: Brightens up the dressing and balances the richness of the tahini.

Water: Thins the tahini dressing so it drizzles nicely over the vegetables.

Garlic: A single clove, minced finely, to give the dressing a gentle heat and depth.

4) How to Make Roasted Cauliflower and Broccoli Bowls

Step 1. Preheat your oven to 400°F. I like to line my baking sheet for easier cleanup.

Step 2. Spread the cauliflower and broccoli florets on the baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently so each piece is coated.

Step 3. Roast for 20 to 25 minutes. I check halfway and flip them over so both sides get that lovely caramelization.

Step 4. While the vegetables roast, whisk tahini, lemon juice, water, and minced garlic until smooth. Adjust the water until it’s just thin enough to drizzle.

Step 5. When the vegetables are ready, pile them into bowls. Sprinkle the seeds on top and finish with the tahini dressing. Serve warm and enjoy.

5) Tips for Making Roasted Cauliflower and Broccoli Bowls

I keep the florets similar in size so they roast evenly. If some are too small, they can burn before the rest are ready. Cutting them with care pays off.

Use a light hand with the oil. Too much, and the vegetables steam instead of roast. Too little, and they dry out. A thin, even coat is the sweet spot.

If you want extra crunch, toast the seeds lightly before adding them. It deepens their flavor and makes them even more addictive. This small step can elevate the whole dish.

6) Making Roasted Cauliflower and Broccoli Bowls Ahead of Time

I often roast the vegetables in the morning so they’re ready for lunch or dinner. They hold up well and still taste fresh hours later.

Store the dressing separately if you plan to eat them later. This keeps the vegetables from getting soggy and lets you drizzle it on right before eating.

If you’re packing lunch, layer the roasted vegetables at the bottom and add seeds and dressing just before eating. This keeps everything tasting as good as when you made it.

7) Storing Leftover Roasted Cauliflower and Broccoli Bowls

Leftovers keep well in the fridge for up to three days. I use an airtight container so the flavors stay locked in.

When reheating, I prefer a quick blast in the oven instead of the microwave. It helps bring back the crisp edges that make this dish so good.

If you’re short on time, you can eat them cold straight from the fridge. They still taste great, especially with an extra drizzle of dressing.

8) Try these Breakfast recipes next!

9) Roasted Cauliflower and Broccoli Bowls