Name: Cauliflower Shawarma Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 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 (or grain of choice); Thinly sliced English or Persian cucumber; Halved cherry tomatoes; 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

Description

These vibrant Cauliflower Shawarma Bowls feature spiced roasted cauliflower and chickpeas served over fluffy basmati rice, drizzled with a fresh and zesty green tahini sauce. A delicious, plant-based meal packed with Middle Eastern flavors, perfect for lunch or dinner.

Ingredients

Scale

For the 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 (or grain of choice)

Optional toppings:

Thinly sliced English or Persian cucumber
Halved cherry tomatoes

For the 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

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Instructions

Preheat oven to 425°F (220°C).
In a large bowl, combine curry powder, paprika, ground cumin, kosher salt, black pepper, and olive oil.
Add cauliflower florets and chickpeas to the bowl and toss well to coat evenly with the spice mixture.
Spread the cauliflower and chickpeas in a single layer on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until cauliflower is tender and slightly charred.
While the cauliflower roasts, prepare the green tahini sauce: In a blender or food processor, combine cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper. Blend until smooth, adding water a tablespoon at a time to reach desired consistency.
To assemble, divide cooked basmati rice among bowls. Top with roasted cauliflower and chickpeas, drizzle with green tahini sauce, and garnish with optional cucumbers and cherry tomatoes if desired.
Serve warm or at room temperature.

Notes

For added protein, serve with grilled chicken or tofu.
Swap basmati rice for quinoa or cauliflower rice for a low-carb option.
Store leftover sauce separately in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Middle Eastern