Cauliflower Shawarma Bowls
These flavorful Cauliflower Shawarma Bowls are a healthy and satisfying meal option, featuring roasted cauliflower seasoned with warm spices, served over a bed of grains and topped with fresh veggies and a tangy dressing. Perfect for a quick lunch or a light dinner.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 set measuring cups and spoons
- 4 serving bowls
Ingredients
- 1 medium head cauliflower about 1.5 lbs
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper optional
- to taste salt
- to taste pepper
- 1 cup cooked quinoa or couscous
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ red onion thinly sliced
- 1 cup fresh parsley chopped
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- to thin the dressing if necessary water
Instructions
- Preheat your oven to 425°F (220°C).
- Remove the leaves and stem from the cauliflower and cut it into bite-sized florets.
- In a mixing bowl, combine olive oil, cumin, coriander, paprika, turmeric, cayenne pepper (if using), salt, and pepper. Add the cauliflower florets and toss to coat evenly with the spice mixture.
- Spread the seasoned cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25 minutes or until golden brown and tender, flipping halfway through.
- While the cauliflower is roasting, prepare the quinoa or couscous according to package instructions.
- In a small bowl, whisk together tahini, lemon juice, garlic, salt, and enough water to achieve your desired dressing consistency.
- Once the cauliflower is done, assemble the bowls by placing a serving of quinoa or couscous at the bottom. Top with roasted cauliflower, cherry tomatoes, cucumber, red onion, and parsley.
- Drizzle the tahini dressing over the bowls and serve immediately.
Notes
You can add other toppings like avocado, chickpeas, or feta cheese for extra texture and flavor.
This dish can be served warm or at room temperature.
Leftover cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to adjust the spices and toppings based on personal preferences.