Description
Cauliflower Shawarma Bowls are a vibrant and flavor-packed vegetarian dish featuring perfectly roasted cauliflower seasoned with a blend of Middle Eastern spices. Served atop fluffy quinoa or rice and fresh vegetables, and finished with a creamy tahini sauce, these bowls are a nutritious, satisfying, and versatile meal perfect for lunch or dinner.
Ingredients
Scale
Cauliflower and Grain Base
- 1 medium head cauliflower (cut into florets)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa or rice
Fresh Toppings
- 1 cup chopped cucumber
- 1 cup cherry tomatoes (halved)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta (optional)
- lemon wedges for serving
Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove (minced)
- 2–3 tablespoons water (to thin)
- pinch of salt
Instructions
- Prepare and Season Cauliflower: Preheat your oven to 425°F (220°C). In a large bowl, toss cauliflower florets with olive oil, cumin, smoked paprika, turmeric, garlic powder, ground coriander, optional cayenne, salt, and black pepper, ensuring every floret is evenly coated with the spices.
- Roast Cauliflower: Spread the seasoned cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25 to 30 minutes, flipping the florets halfway through, until they become golden brown and tender.
- Make Tahini Sauce: While the cauliflower roasts, whisk together tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl. Gradually add water, one tablespoon at a time, until the sauce reaches a smooth and drizzleable consistency.
- Assemble Bowls: Divide the cooked quinoa or rice evenly between bowls. Top each with roasted cauliflower, chopped cucumber, halved cherry tomatoes, thinly sliced red onion, fresh parsley, and crumbled feta if using.
- Serve: Drizzle each bowl generously with the tahini sauce. Garnish with lemon wedges on the side for an extra burst of citrus brightness before serving.
Notes
- To make the dish vegan, omit the feta cheese.
- These bowls are excellent for meal prep—store the roasted cauliflower, grains, and toppings separately, then assemble when ready to eat.
- For added flavor, consider including hummus or pickled onions as extra toppings.
