Description
Cauliflower Shawarma Bowls are a vibrant, flavor-packed vegetarian delight that combines roasted spiced cauliflower with fresh vegetables, fluffy quinoa or rice, and a creamy tahini sauce. This Middle Eastern-inspired dish is perfect for a wholesome main course that’s both gluten-free and vegan-friendly.
Ingredients
Scale
Cauliflower and Vegetables
- 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
- 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
- Preheat and prepare cauliflower: Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, turmeric, garlic powder, ground coriander, cayenne pepper (if using), salt, and black pepper until all florets are evenly coated with the spice mixture.
- Roast the cauliflower: Spread the spiced cauliflower florets in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, flipping them halfway through baking, until the cauliflower is golden brown and tender.
- Make the 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, stirring until the sauce reaches a smooth and drizzleable consistency.
- Assemble the bowls: Divide the cooked quinoa or rice evenly among serving bowls. Top each bowl with a generous portion of the roasted cauliflower, followed by chopped cucumber, cherry tomatoes, thinly sliced red onion, chopped parsley, and crumbled feta if using.
- Serve: Drizzle the tahini sauce over each bowl and serve with lemon wedges on the side for extra zest. Enjoy warm or at room temperature.
Notes
- Make this dish vegan by omitting the feta cheese or substituting it with a plant-based alternative.
- These bowls are excellent for meal prep—store the roasted cauliflower, grains, and vegetables separately and assemble when ready to eat.
- For added flavor, try adding hummus or pickled onions to the bowls.
- Adjust cayenne pepper quantity to control spiciness based on your preference.
