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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls

These vibrant and flavorful Cauliflower Shawarma Bowls offer a deliciously healthy twist on traditional shawarma. Roasted cauliflower is seasoned with warm spices and served over a bed of fluffy grains, topped with fresh vegetables and a tangy tahini sauce. Perfect for lunch or dinner, this dish brings the taste of the Middle East to your table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 People
Calories 400 kcal

Equipment

  • 1 baking sheet
  • 1 parchment paper
  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 small saucepan for tahini sauce

Ingredients
  

  • 1 large head cauliflower About 2 pounds, cut into florets.
  • 4 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper Optional.
  • to taste salt and pepper
  • 2 cups cooked quinoa or rice
  • 1 cup cherry tomatoes Halved.
  • 1 cucumber Diced.
  • 1 small red onion Thinly sliced.
  • 1 cup chickpeas Drained and rinsed.
  • fresh parsley or cilantro For garnish.
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic Minced.
  • 2-3 tablespoons water To achieve desired consistency.
  • to taste salt

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the cauliflower florets with olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), salt, and pepper. Toss until the cauliflower is well-coated.
  • Spread the cauliflower mixture evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is golden and tender, stirring halfway through.
  • While the cauliflower is roasting, prepare the tahini sauce by combining tahini, lemon juice, minced garlic, and salt in a small saucepan. Gradually whisk in water until the sauce reaches a smooth and pourable consistency. Set aside.
  • Assemble the bowls by placing cooked quinoa or rice at the base. Top with roasted cauliflower, chickpeas, cherry tomatoes, cucumber, and red onion.
  • Drizzle the tahini sauce over the bowls and garnish with fresh parsley or cilantro.
  • Serve immediately and enjoy your flavorful Cauliflower Shawarma Bowls!

Notes

Feel free to customize the toppings based on your preferences. Avocado, olives, or pickles can also be great additions.
For extra protein, consider adding grilled chicken or tofu on top.
The tahini sauce can be made in advance and stored in the refrigerator for up to one week.