Cauliflower Shawarma Bowls
These Cauliflower Shawarma Bowls are a vibrant and flavorful vegetarian dish, inspired by Middle Eastern cuisine. Roasted spiced cauliflower is served on a bed of fluffy grains and topped with fresh vegetables and a creamy tahini sauce. Perfect for a healthy lunch or dinner!
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 chef's knife
- 1 measuring cups
- 1 measuring spoons
- 1 food processor (optional)
Ingredients
- 1 large head cauliflower About 2 pounds.
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper Adjust to taste.
- to taste none salt
- to taste none black pepper
- 1 cup quinoa Or your choice of grain.
- 2 cups vegetable broth For cooking quinoa.
- 1 cup cherry tomatoes Halved.
- 1 medium cucumber Diced.
- 1 medium red onion Thinly sliced.
- ½ cup fresh parsley Chopped.
- ½ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic Minced.
- 4 tablespoons water To thin the tahini sauce.
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove the leaves from the cauliflower and cut it into florets. Place the florets in a mixing bowl.
- In a small bowl, whisk together olive oil, cumin, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Pour this mixture over the cauliflower florets and toss until well coated.
- Spread the seasoned cauliflower evenly on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until golden brown and tender, tossing halfway through.
- While the cauliflower is roasting, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy.
- In a bowl, combine the tahini, lemon juice, minced garlic, and water. Whisk until smooth. Adjust seasoning with salt, and add more water if a thinner consistency is desired.
- Once the cauliflower and quinoa are done, assemble the bowls: start with a base of quinoa, top with roasted cauliflower, cherry tomatoes, cucumber, red onion, and parsley. Drizzle tahini sauce on top.
- Serve immediately and enjoy your delicious Cauliflower Shawarma Bowls!
Notes
Feel free to add your favorite toppings such as avocado, chickpeas, or a sprinkle of feta cheese for extra flavor.
The tahini sauce can be prepared in advance and stored in the refrigerator for up to a week.