Name: Cauliflower Shawarma Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 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); Optional toppings: thinly sliced English or Persian cucumber and 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

Why Make This Recipe

Cauliflower Shawarma Bowls are a delicious and healthy choice for a meal. They are packed with flavors, easy to make, and cater to both vegetarians and meat lovers. Using roasted cauliflower and chickpeas, combined with fragrant spices, this dish not only fills you up but also offers a nutritious option. The Green Tahini Sauce adds a creamy and tangy finish that enhances the flavors in the bowl.

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How to Make Cauliflower Shawarma Bowls

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 (sub grain of choice)
Optional toppings: thinly sliced English or Persian cucumber and 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. each kosher salt and black pepper

Directions

Preheat the oven to 425°F.
In a bowl, combine curry powder, paprika, cumin, salt, and pepper.
Spread cauliflower and chickpeas on two separate rimmed baking sheets (or one large baking sheet if available).
Toss the cauliflower with 2 Tbsp. of olive oil and the chickpeas with the remaining 1 Tbsp. of oil.
Sprinkle 1 Tbsp. of the spice mixture over the chickpeas and toss to coat. Sprinkle the remaining spice mixture over the cauliflower and toss to coat.
Place both baking sheets in the oven and set the timer for 30 minutes. After 15 minutes, shake the chickpeas and give the cauliflower a good toss. Remove the chickpeas from the oven when the timer goes off. Let the cauliflower roast for another 5 to 10 minutes until the tips are lightly charred.
Meanwhile, make the Green Tahini Sauce by blending all sauce ingredients in a blender or mini food processor. Gradually add in 1/3 cup of warm water while blending until smooth.
Prepare the bowls by placing 1/2 cup cooked rice in each of four bowls. Divide the roasted cauliflower and chickpeas evenly over each bowl. Add cucumber slices and/or cherry tomatoes if using. Drizzle the Green Tahini Sauce over everything.

How to Serve Cauliflower Shawarma Bowls

Serve the Cauliflower Shawarma Bowls warm, ensuring each bowl has a good mix of roasted vegetables, rice, and Green Tahini Sauce. They are perfect for a quick lunch or a satisfying dinner. You can also serve them with flatbreads or pita on the side for a complete meal.

How to Store Cauliflower Shawarma Bowls

To store leftover Cauliflower Shawarma Bowls, place them in airtight containers and keep them in the refrigerator. They will last for about 3-4 days. You can reheat the bowls in the microwave or enjoy them cold.

Tips to Make Cauliflower Shawarma Bowls

Ensure the cauliflower is cut into uniform florets for even roasting.
Don’t skip on the tahini sauce as it really adds to the flavor of the dish.
If you like it spicy, add some red pepper flakes to the spice blend.

Variation

You can switch out cauliflower for other vegetables like sweet potatoes or bell peppers. Feel free to experiment with different grains, such as quinoa or brown rice, to give the dish a new twist.

FAQs

1. Can I make this recipe vegan?
Yes, this recipe is already vegan-friendly as it does not contain any animal products.

2. Can I use frozen cauliflower?
Yes, you can use frozen cauliflower, but make sure to thaw it and drain excess water before roasting.

3. Is it possible to prepare this recipe ahead of time?
Absolutely! You can pre-roast the cauliflower and chickpeas and store them separately in the fridge until you’re ready to serve. Just warm them up and prepare your bowls when needed.