Go Back
Delicious cauliflower shawarma bowl with fresh vegetables and spices

Cauliflower Shawarma Bowls

Experience a flavor explosion with tender roasted cauliflower and crispy chickpeas, drizzled with a zesty tahini sauce in these vibrant and satisfying bowls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

Spices
  • 1 Tbsp. curry powder
  • 2 tsp. paprika
  • 1 tsp. ground cumin Plus 1/4 tsp. for the sauce
  • 1 tsp. kosher salt Plus 1/4 tsp. for the sauce
  • 1/2 tsp. black pepper Plus 1/4 tsp. for the sauce
Main ingredients
  • 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)
  • 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
Optional toppings
  • thinly sliced English or Persian cucumber
  • halved cherry tomatoes

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. In a bowl, combine curry powder, paprika, cumin, salt, and pepper.
  3. Spread cauliflower and chickpeas on two separate rimmed baking sheets.
  4. Toss the cauliflower with 2 Tbsp. of the olive oil and coat the chickpeas with the remaining 1 Tbsp. oil.
  5. Sprinkle 1 Tbsp. of the spice mixture over the chickpeas and toss to coat. Coat the cauliflower with the remaining spices.
Cooking
  1. Place both baking sheets in the oven and set your timer for 30 minutes.
  2. At 15 minutes, shake the pan of chickpeas and give the cauliflower a good toss.
  3. After 30 minutes, remove the chickpeas and let the cauliflower roast for another 5 to 10 minutes until lightly charred.
  4. Meanwhile, prepare the Green Tahini Sauce by blending all sauce ingredients and gradually streaming in 1/3 cup warm water until smooth.
Assembly
  1. Place 1/2 cup cooked rice in each of 4 bowls.
  2. Divide roasted cauliflower and chickpeas evenly, adding cucumber slices and/or cherry tomatoes if using.
  3. Drizzle the Green Tahini Sauce over the top.

Notes

Feel free to change up the grains, add nuts or seeds for crunch, or try different fresh herbs to elevate the dish. You can also swap the tahini sauce with a creamy vegan ranch if preferred.