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Cauliflower Shawarma Bowl

A vibrant and flavorful dish featuring crispy roasted cauliflower, fluffy quinoa, and a rich tahini sauce, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the roasted cauliflower
  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
For the bowl assembly
  • 1 can chickpeas, drained and rinsed
  • 2 cups cooked quinoa
  • Fresh parsley, chopped
  • Tahini sauce or yogurt for drizzling
  • Lemon wedges for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the cauliflower florets with olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper.
Roasting
  1. Spread the seasoned cauliflower on a baking sheet in a single layer and roast for about 25-30 minutes, turning them halfway through.
  2. On another baking sheet, arrange the rinsed chickpeas, drizzle with olive oil, salt, and pepper, and roast for about 20 minutes.
Assembly
  1. In a serving bowl, layer the cooked quinoa, followed by the roasted cauliflower and chickpeas.
  2. Drizzle with tahini sauce or yogurt, garnish with chopped parsley, and serve with fresh lemon wedges.

Notes

You can substitute quinoa with brown rice or couscous. To keep the cauliflower crispy, avoid overcrowding the baking sheet.