Paleo Cauliflower Recipes

Roasted Cauliflower Broccoli Tuna Bowl [Paleo, Keto, AIP]

  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: American


  • 1 head of cauliflower, broken into small florets
  • 1 head of broccoli, broken into small florets
  • Olive oil to cook with
  • 1 lemon
  • Salt to taste
  • Four 5-oz cans of tuna (packed in brine or olive oil)
  • 1/4 cup fresh parsley, finely chopped (or use cilantro)

For the tahini tamari paste (omit for AIP)


  1. Preheat oven to 400 F (205 C).
  2. Place the cauliflower and broccoli florets on a baking tray and drizzle olive oil over them. Sprinkle salt and squeeze the juice from 1/4 lemon over the vegetables. Use your hands to rub the mixture into the vegetables and spread them out over the baking tray.
  3. Place into the oven and cook for 20 minutes until the florets are tender and browning at the edges.
  4. Let the vegetables cool for a few minutes, then place them into a large bowl and toss with the chopped parsley, 1 Tablespoon olive oil, juice from 1/4 lemon, and extra salt to taste.
  5. To make the tahini tamari paste, mix together all the paste ingredients well.
  6. To serve, place the roasted vegetables into a small bowl and top with a can of tuna. Add some tahini tamari sauce on top and enjoy.
  7. This recipe makes enough for 4 people or you can keep the leftover paste and roasted vegetables in the fridge for future meals.


Also, if you’re not a fan of tuna, then choose another meat of your choice!

All nutritional data are estimated and based on per serving amounts.


  • Calories: 435
  • Sugar: 6 g
  • Fat: 20 g
  • Carbohydrates: 21 g
  • Fiber: 9 g
  • Protein: 47 g