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Cauliflower Shawarma Bowls

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x
  • Category: Bowl, Dinner, Meal Prep
  • Method: Roasting
  • Cuisine: Middle Eastern, Mediterranean

Description

These bowls are inspired by Middle Eastern shawarma flavors, featuring roasted cauliflower coated in warm spices, served over fluffy grains with crisp cucumbers, tomatoes, and a creamy garlic tahini dressing. Perfect for a nourishing lunch or dinner!

Ingredients

Units Scale

For the Shawarma Cauliflower:

  • 1 medium head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional for heat)

For the Bowl Base:

  • 1 cup cooked quinoa or couscous (or rice for a gluten-free option)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup hummus
  • 1/4 cup crumbled feta (optional)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pine nuts or slivered almonds (optional)

For the Garlic Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup or honey
  • 2–3 tablespoons water (to thin)
  • Salt and pepper, to taste

Instructions

  1. Preheat & Prep:

    • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. Roast the Cauliflower:

    • In a large bowl, toss cauliflower florets with olive oil and spices until well coated.
    • Spread in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.

  3. Make the Dressing:

    • In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, maple syrup, salt, and pepper.
    • Add water a little at a time until the dressing reaches a smooth, pourable consistency.

  4. Assemble the Bowls:

    • Divide quinoa or couscous between serving bowls.
    • Top with roasted cauliflower, cherry tomatoes, cucumber, and red onion.
    • Add a dollop of hummus and sprinkle with feta, parsley, and nuts if using.

  5. Drizzle & Serve:

    • Drizzle the garlic tahini dressing over the bowls and serve immediately.

 

Notes

  • Protein Boost: Add roasted chickpeas, grilled chicken, or tofu for extra protein.
  • Spice it up: Serve with a dollop of harissa or spicy chili sauce.
  • Make it meal-prep friendly: Store the cauliflower and toppings separately and assemble fresh before eating.

Find it online: https://recipe.ukfinda.com/cauliflower-shawarma-bowls.htm