Cauliflower Shawarma Bowl

This cauliflower shawarma bowl is packed with warmly spiced roasted cauliflower, fresh vegetables, chickpeas, and a creamy tahini yogurt sauce. It's a satisfying vegetarian meal that is easy to customize with your favorite toppings.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Main Course

Cuisine: Middle Eastern

Calories: 390

Ingredients Equipment Method Notes

Ingredients

1 large head cauliflower, cut into bite-sized florets
2 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp ground turmeric
1 tsp garlic powder
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1 tsp salt
1 tbsp lemon juice
2 cup cooked rice, quinoa, or couscous
1 cup canned chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup plain Greek yogurt or dairy-free yogurt
1 tbsp tahini
1 tbsp lemon juice
1 small clove garlic, minced
2 tbsp water or more as needed
2 tbsp fresh parsley, chopped
2 tbsp fresh cilantro, chopped
sliced avocado optional topping
pickled red onions optional topping
crumbled feta optional topping
hot sauce optional topping

Equipment

oven
large baking sheet
parchment paper
large mixing bowl
whisk
serving bowls

Method

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, cinnamon, black pepper, salt, and lemon juice until evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until tender and deeply browned at the edges.
While the cauliflower roasts, warm the chickpeas if desired and prepare the bowl base by dividing the cooked rice, quinoa, or couscous among serving bowls.
Make the sauce by whisking together the yogurt, tahini, lemon juice, minced garlic, and water until smooth and drizzleable. Add more water if needed to thin it out.
Assemble each bowl by adding roasted cauliflower, chickpeas, cucumber, cherry tomatoes, and red onion over the grain base.
Drizzle the tahini yogurt sauce over the top and finish with parsley, cilantro, and any optional toppings you like.
Serve immediately while the cauliflower is warm.

Notes

For extra flavor, roast the cauliflower until deeply caramelized. You can use rice, quinoa, or couscous as the base, and dairy-free yogurt works well for a vegan version.