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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls

This delicious and nutritious Cauliflower Shawarma Bowl is packed with flavor and is perfect for a quick lunch or dinner. Roasted cauliflower is seasoned with shawarma spices, served over a bed of grains and topped with fresh vegetables and a tangy tahini sauce.
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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 mixing bowl
  • 1 whisk
  • 1 saucepan
  • 1 cutting board

Ingredients
  

  • 1 large head cauliflower About 2 pounds.
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper Adjust to taste.
  • to taste salt
  • to taste pepper
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes Halved.
  • 1 cucumber diced
  • 1 cup red cabbage Shredded.
  • 1 cup fresh parsley Chopped.
  • ½ red onion thinly sliced
  • ½ cup tahini
  • 1 lemon juiced
  • as needed water For tahini sauce consistency.

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Remove the leaves from the cauliflower and chop it into bite-sized florets.
  • In a mixing bowl, combine the olive oil, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and pepper. Add the cauliflower florets and toss well to coat evenly.
  • Spread the seasoned cauliflower evenly on a baking sheet and roast for 20-25 minutes, until golden brown and tender, tossing halfway through.
  • While the cauliflower is roasting, prepare the grains according to package instructions. Set aside.
  • In a small bowl, whisk together tahini, lemon juice, and a few tablespoons of water until smooth. Adjust the consistency by adding more water as needed, and season with salt to taste.
  • Once the cauliflower is roasted, assemble the bowls: Divide the cooked quinoa or brown rice into four bowls. Top each with roasted cauliflower, cherry tomatoes, cucumber, red cabbage, parsley, and red onion.
  • Drizzle the tahini sauce over each bowl before serving.

Notes

Feel free to add other vegetables or toppings of your choice, such as avocado or olives, to customize your bowls.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish can easily be made vegan by ensuring that any bread or toppings used are plant-based.