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a buddha bowl being consumed

Cauliflower Buddha Bowl

This vegan and gluten-free cauliflower buddha bowl features turmeric-roasted cauliflower, cumin rice, chickpeas, pomegranate and a zesty yoghurt dressing.
Course Main Course
Cuisine vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Calories 562kcal
Author Shivani Raja


For the turmeric roasted cauliflower:

  • 1/2 head Cauliflower chopped into florets
  • 1/4 tsp Turmeric
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Ground Coriander
  • 1/4 tsp Salt
  • 1/4 tsp Chilli Powder
  • 1/8 tsp Garlic Granules
  • 1/8 tsp Black Pepper
  • 1 tsp Sunflower Oil

For the zesty yoghurt dressing:

  • 1 tbsp Soy Yoghurt or coconut yoghurt
  • 1/4 Lime juiced

To serve:

  • 1/4 cup Cooked Rice
  • 1/4 tsp Cumin Seeds (jeera) optional
  • 1/4 cup Tinned Chickpeas washed + drained
  • Sugar Snap Peas
  • 1/4 Red Onion
  • Fresh Coriander
  • 1-2 tbsp Pomegranate Seeds optional


  • Prepare the roasted cauliflower by adding the cauliflower, oil and seasonings to a medium-sized roasting tray. Bake for 20 minutes at 200°C/ 400°F, tossing halfway through, until crisp.
  • Meanwhile, stir the cumin seeds through the rice, if using. Add the rice to a large bowl or serving dish along with the washed chickpeas and sliced vegetables.
  • Prepare the yoghurt dressing by mixing the yoghurt with the lime juice in a small bowl, along with a pinch of ground cumin. Add water to desired consistency.
  • Add the roasted cauliflower to the buddha bowl and garnish with lime wedges, pomegranate and hemp seeds (optional). Top with the yoghurt dressing and enjoy!


  • Best served immediately.
  • If you do not have some of the ingredients, feel free to switch them for what you have on hand!


Serves: 1
Calories: 562 kcal | Fat: 9.0g | Saturated Fat: 1.0g | Cholesterol: 0mg | Sodium: 646mg | Carbohydrates: 101.5g | Fiber: 19.8g | Sugar: 21.3g | Protein: 22.3g