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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls

These Cauliflower Shawarma Bowls are a delicious and nutritious option for a hearty meal. Seasoned roasted cauliflower served over a bed of grains, topped with fresh vegetables and drizzled with a creamy tahini sauce make this dish both satisfying and flavorful.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course main dish
Cuisine Middle Eastern
Servings 4 People
Calories 450 kcal

Equipment

  • 1 baking sheet
  • 1 parchment paper
  • 1 large mixing bowl
  • 1 small bowl
  • 1 whisk
  • 1 cutting board

Ingredients
  

  • 1 medium head cauliflower about 2 pounds
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper optional for heat
  • to taste salt
  • to taste black pepper
  • 1 cup quinoa or couscous dry
  • 2 cups water or vegetable broth
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ red onion thinly sliced
  • ¼ cup fresh parsley chopped
  • ½ cup tahini
  • 2 tablespoons lemon juice
  • 2 garlic cloves minced
  • ¼ cup water adjust for desired consistency
  • to taste salt

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Cut the cauliflower into small florets and place them into a large mixing bowl.
  • In a separate small bowl, whisk together the olive oil, cumin, paprika, turmeric, garlic powder, coriander, cayenne, salt, and black pepper. Pour this mixture over the cauliflower and toss until all florets are well coated.
  • Spread the cauliflower evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden and tender.
  • While the cauliflower is roasting, cook the quinoa or couscous according to package instructions using water or vegetable broth. Set aside.
  • In a small bowl, mix the tahini, lemon juice, minced garlic, and water. Whisk until smooth, then season with salt to taste. Adjust the consistency by adding more water if needed.
  • Once the cauliflower is done, assemble the bowls by placing a scoop of quinoa or couscous at the bottom.
  • Top with roasted cauliflower, diced cucumber, cherry tomatoes, red onion, and chopped parsley.
  • Drizzle the tahini sauce over the top before serving.
  • Enjoy your delicious Cauliflower Shawarma Bowls!

Notes

For added protein, consider adding chickpeas or grilled chicken on top of the bowls.
This dish can be stored in the refrigerator for up to 3 days in an airtight container.
Feel free to customize toppings to your preference, such as avocado or olives.