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Delicious cauliflower shawarma bowl with fresh veggies and spices

Cauliflower Shawarma Bowls

Hearty roasted cauliflower and chickpeas tossed in fragrant spices, served atop fluffy basmati rice with a creamy green tahini sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Middle Eastern, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

Spices
  • 1 Tbsp. curry powder
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
Oils
  • 3 Tbsp. extra-virgin olive oil
Vegetables
  • 1 large head cauliflower, chopped into florets
  • 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
Grains
  • 2 cups cooked white basmati rice or substitute with your grain of choice
Optional Toppings
  • thinly sliced English or Persian cucumber
  • halved cherry tomatoes
  • fresh cilantro leaves
  • fresh parsley leaves
Green Tahini Sauce
  • 1/4 cup tahini
  • 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

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. In a bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
Roasting
  1. Spread the cauliflower and chickpeas on separate rimmed baking sheets (or place them on one large baking sheet if there's enough space).
  2. Toss the cauliflower with 2 Tbsp. of olive oil. In another bowl, coat the chickpeas with the remaining 1 Tbsp. of olive oil.
  3. Sprinkle 1 Tbsp. of the spice mixture over the chickpeas and toss to coat. Use the remaining spice mixture for the cauliflower and toss to coat evenly.
  4. Place both baking sheets in the oven and set a timer for 30 minutes. Halfway through, take the chickpeas out to shake the pan, giving the cauliflower a good toss.
  5. Once the timer goes off, remove the chickpeas from the oven. Let the cauliflower roast for an additional 5-10 minutes until the tips of the florets are lightly charred.
Green Tahini Sauce
  1. While the veggies are roasting, prepare the Green Tahini Sauce. Combine tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper in a blender or food processor. With the motor running, gradually add 1/3 cup of warm water until smooth.
Assembly
  1. To assemble your bowls, start with 1/2 cup of cooked rice in each of four bowls. Divide the roasted cauliflower and chickpeas evenly on top. Add cucumber slices and/or cherry tomatoes if desired and drizzle with Green Tahini Sauce.

Notes

For extra crispiness, give the chickpeas a quick shake during roasting to promote even cooking. You can customize the level of spice in your tahini sauce by adjusting the garlic or adding a pinch of chili flakes for a kick. If you prefer a nut-free version, look for sunflower seed tahini or make your own by blending roasted sunflower seeds. Leftovers keep well in the fridge for about 3-4 days.