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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls

This Cauliflower Shawarma Bowl is a flavorful and healthy meal inspired by Middle Eastern cuisine. Roasted spiced cauliflower is served over grains, mixed greens, and topped with a creamy tahini sauce. Perfect for a satisfying lunch or dinner.
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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 350 kcal

Equipment

  • 1 baking sheet
  • 1 parchment paper
  • 2 mixing bowls
  • 1 whisk
  • 1 set measuring cups and spoons
  • 1 cutting board
  • 4 serving bowls

Ingredients
  

  • 1 large head cauliflower About 2 pounds.
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cooked quinoa or rice
  • 4 cups mixed greens Such as spinach, arugula, or lettuce.
  • 1 cup cherry tomatoes Halved.
  • ½ medium red onion Thinly sliced.
  • ½ medium cucumber Diced.
  • to taste fresh parsley For garnish (optional).
  • ½ cup tahini
  • 3 tablespoons lemon juice
  • 2 cloves garlic Minced.
  • as needed water For consistency of tahini sauce.

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Remove the leaves and stem from the cauliflower and cut it into bite-sized florets.
  • In a large mixing bowl, combine olive oil, cumin, coriander, smoked paprika, turmeric, salt, and black pepper. Add the cauliflower florets and toss until evenly coated.
  • Spread the seasoned cauliflower evenly on the prepared baking sheet and roast for 20-25 minutes or until tender and golden brown, stirring halfway through.
  • While the cauliflower roasts, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water until desired consistency is reached.
  • To assemble the bowls, divide quinoa or rice among four serving bowls, then top with roasted cauliflower, mixed greens, cherry tomatoes, sliced red onion, and diced cucumber.
  • Drizzle the bowls with tahini sauce and garnish with fresh parsley if desired.
  • Serve immediately and enjoy your delicious Cauliflower Shawarma Bowls!

Notes

You can customize the toppings based on your preferences or what you have available (such as avocado or roasted chickpeas).
This recipe can be easily doubled for larger gatherings or meal prep.
Leftover tahini sauce can be stored in the refrigerator for up to one week.