This Vegan Cajun Cauliflower Bowl is spicy, tangy, rich, hearty and full of perfectly baked cauliflower that is tender and juicy and has a slight sweet flavor to balance out the spicy cajun spices. Served with rice, fresh green beans and green onions and topped with a delicious Lime Tahini Sauce. The bowl is oil-free, dairy-free and totally plant-based!
VEGAN CAJUN CAULIFLOWER BOWL
This bowl is for the spicy food lovers! If that’s not you, skip the bowl, haha. My husband had bought me a bunch of fresh cauliflower florets from Trader Joe’s last weekend, so I couldn’t wait to use them up. This recipe I had thrown together for lunch this past Labor day and it turned out so incredible that I just had to blog it! It was such a hit on social media, that I didn’t want all my blog readers who aren’t on social media to miss out.
Since this Jamaican Jerk Cauliflower has been such a hit with readers and I’ve been seeing lots of remakes, I knew you guys liked cauliflower and you liked spicy, so I knew this would be a welcome addition to the blog.
I’m telling you, the combo of flavors here in this bowl is incredible!! The Cajun Cauliflower is of course, spicy, but in a beautiful way, as it is balanced well with the lime juice and touch of coconut sugar. Paired with fresh green beans and fluffy rice makes the perfect meal and balanced bowl!
Since green beans are a very classic ingredient in Cajun cuisine, that’s what I went with. It was the perfect compliment!
HOW TO MAKE CAJUN CAULIFLOWER
Add the cauliflower, cajun seasoning, lime juice, coconut sugar and water to a large ziplock bag and shake and massage the cauliflower until it’s all evenly coated.
Bake the cauliflower until tender and golden brown. I love spicy cauliflower!
I also created the most delicious Lime Tahini Sauce reusing ingredients from the bowl and oh man, this is one of my new favorite sauces! It’s tangy, nutty and slightly sweet. So so good. Do not skip it, it completes the bowl!
Lastly, I garnished the bowls with some fresh green onions and heaven in a bowl is served.
So to recap, for this super easy Vegan Cajun Cauliflower Bowl, you need the following:
- fresh green beans
- cajun seasoning
- coconut sugar
- lime juice
- green onions
I really hope you all love this recipe as much as I do. I really love hearing your reviews below so come back and leave feedback after you make it!
Other Vegan Bowl Recipes to try:
- Roasted Jamaican Jerk Lime Cauliflower Bowl
- Vegan Red Pepper Curry Bowl
- Teriyaki Sweet Potato Avocado Rice Bowl
- Easy Vegan Mexican Burrito Bowl
- Rice, Black Bean and Avocado Bowl with Sweet Chili Mustard Sauce
Cajun Cauliflower Bowl
- 1 1/2 cups (300g) white basmati rice
- 2 1/4 cups water
- 1/2 teaspoon fine salt
- 12 oz (340g) fresh green beans
- 1 lb (16oz or 454g) fresh cauliflower florets
- 1 tablespoon Cajun seasoning (if using one with added salt, then omit the salt listed below)
- 2 teaspoons coconut sugar
- 1 tablespoon (15g) lime juice
- 1 tablespoon (15g) water
- 1/2 teaspoon fine salt (omit if your cajun seasoning has salt)
LIME TAHINI SAUCE
- 1/4 cup (64g) super runny tahini (I love the Kroger Simple Truth brand)
- 1/4 cup (60g) fresh lime juice
- 4 teaspoons (20g) water
- 2 teaspoons coconut sugar
- 1/4 teaspoon salt (may need adjustment depending on if your tahini has salt)
- 1/2 cup fresh sliced green onions
- Preheat the oven to 415°F and line 2 sheet pans with parchment paper. Set aside.
- Add the rice, 2 1/4 cups water and 1/2 teaspoon salt to a medium pot and stir well. Bring to a boil over high heat and once boiling, stir once more and cover with a lid and turn down to the lowest heat and simmer for 15 minutes until all the water is evaporated. Remove from the heat and keep covered for 10 minutes only. This will steam the rice to finish cooking and yield the perfect fluffy rice. Don't steam it longer than 10 minutes. Fluff with a fork and leave the lid off.
- While the rice is cooking, prepare the cauliflower. To a small bowl, add the cajun seasoning, coconut sugar, salt, lime juice and water and whisk well.
- Add the cauliflower florets to a large ziplock bag with the liquid spice mixture. Shake the bag and push the florets around from the outside of the bag, massaging them well to make sure each floret gets coated evenly with the seasoning. I find this method works much better to coat the florets than trying to do it in a bowl.
- Spread the cauliflower out evenly on the lined pan. Bake for 20 minutes until tender and cooked through. Turn the broiler on and broil for 3-5 minutes for final browning and texture. Watch closely so they don't burn.
- Add the green beans to the other lined pan, season with salt and pepper and place on the rack beneath the cauliflower at the same time and cook 15-20 minutes or until desired tenderness.
- While the veggies are baking, make the lime tahini sauce by adding the listed ingredients to a small bowl and whisk until smooth. Do not skip it, it completes the bowl!
- To serve, add desired amount of rice, cauliflower and green beans to bowls and serve. Garnish with the lime tahini Sauce. SO GOOD. Sprinkle the green onions on top.