These Cauliflower Shawarma Bowls feature crisp roasted cauliflower coated in warm spices, layered over grains and topped with fresh veggies and creamy sauce. A plant-forward meal that satisfies every time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1 large cauliflower, cut into florets
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3 tbsp olive oil
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2 tsp cumin
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1½ tsp smoked paprika
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1 tsp coriander
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½ tsp turmeric
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¼ tsp cinnamon
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp cayenne (optional)
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Salt and pepper
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2 cups cooked grains (rice, quinoa, bulgur, couscous)
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1 cup chopped cucumber
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1 cup halved cherry tomatoes
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½ cup pickled red onions or turnips
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½ cup hummus or baba ghanoush
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¼ cup chopped parsley or mint
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Optional: toasted pine nuts or almonds
Lemon-Tahini Sauce:
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⅓ cup tahini
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Juice of 1 lemon
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1 garlic clove, grated
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2–4 tbsp water
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Salt to taste
Instructions
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Preheat oven to 425°F (220°C).
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Toss cauliflower with olive oil and spices. Spread on a lined tray.
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Roast for 25–30 minutes, flipping once.
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Cook grains and set aside.
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Prepare tahini or yogurt sauce and chill.
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Chop vegetables and herbs, and pickle onions if using.
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To assemble, layer grains, cauliflower, veggies, hummus, and sauce. Garnish with herbs and nuts.