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Cauliflower Shawarma Bowls Recipe

Cauliflower Shawarma Bowls

These cauliflower shawarma bowls are a delicious and healthy option, perfect for a quick weeknight meal. Topped with a vibrant green tahini sauce, it's a delightful dish for anyone who loves bold flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower and Chickpeas
  • 1 Tbsp. curry powder
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 3 Tbsp. extra-virgin olive oil
  • 1 large head cauliflower chopped into florets
  • 1 (15-oz.) can chickpeas rinsed, drained, and patted dry
  • 2 cups cooked white basmati rice sub grain of choice
  • Optional toppings thinly sliced English or Persian cucumber and halved cherry tomatoes
Green Tahini Sauce
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup tahini sesame seed paste
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. minced fresh garlic
  • 1/4 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper

Equipment

  • Baking Sheet
  • Blender

Method
 

  1. Preheat oven to 425°F.
  2. Combine curry powder, paprika, cumin, salt, and pepper in a bowl. Spread cauliflower and chickpeas out on two separate rimmed baking sheets (or one large baking sheet if you can fit it all).
  3. Toss cauliflower with 2 Tbsp. of the oil, and chickpeas with remaining 1 Tbsp. oil. Sprinkle 1 Tbsp. of the spice mixture over chickpeas, and toss to coat. Sprinkle remaining spice mixture over cauliflower, and toss to coat.
  4. Place both baking sheets in the oven, and set timer for 30 minutes. After 15 minutes, shake the pan of chickpeas, and give the cauliflower a good toss. Remove chickpeas from the oven when the timer goes off, and let the cauliflower go 5 to 10 minutes longer, until the tips of the florets are lightly charred.
  5. Meanwhile, prepare Green Tahini Sauce by combining all ingredients in a blender or mini food processor. With motor running, gradually stream in 1/3 cup warm water and blend until smooth.
  6. Prepare bowls by placing 1/2 cup cooked rice in 4 bowls. Divide roasted cauliflower and chickpeas evenly over each bowl, along with cucumber slices and/or cherry tomatoes, if using. Drizzle Green Tahini Sauce over everything.

Notes

This dish is versatile and can be adapted with different grains or vegetables. The green tahini sauce adds a fresh, tangy flavor that complements the roasted cauliflower and chickpeas beautifully.