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Cauliflower Shawarma Bowls

Roasted cauliflower infused with a warm shawarma spice blend, served over a customizable grain base with a creamy tahini sauce for a satisfying plant-based meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Shawarma Cauliflower
  • 1 large head cauliflower (4–5 cups florets)
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cayenne pepper (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
For the Chickpeas (optional protein boost)
  • 1 cup cooked chickpeas
  • 1 teaspoon olive oil
  • Pinch cumin and salt
For the Tahini Sauce
  • 2 tablespoons tahini
  • 0.5 large Juice of ½ lemon
  • 2-3 tablespoons warm water
  • Pinch salt
For the Bowl Base
  • 2 cups cooked quinoa, brown rice, or couscous
Optional Toppings
  • Chopped parsley or cilantro
  • Sliced cucumber
  • Cherry tomatoes
  • Pickled red onion
  • Crumbled feta
  • Sprinkle of za’atar or sumac

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line two baking sheets.
  2. Pat cauliflower completely dry and cut into evenly sized florets.
  3. Mix cumin, smoked paprika, coriander, turmeric, cayenne, garlic powder, onion powder, salt, and pepper in a bowl.
  4. Toss cauliflower with olive oil until coated. Add spice blend and mix thoroughly.
  5. Spread florets in a single layer. Avoid overcrowding.
Cooking
  1. Roast 20–25 minutes, flipping halfway, until golden and lightly charred.
  2. If using chickpeas, toss with olive oil and cumin. Roast 8–10 minutes until crisp.
Sauce Preparation
  1. Whisk tahini with lemon juice, then slowly add warm water until smooth and pourable.
Assembly
  1. Assemble bowls: add grain base, top with roasted cauliflower and chickpeas.
  2. Drizzle tahini sauce and finish with herbs and toppings.

Notes

Store roasted components separately up to 4 days. Keep sauce refrigerated in sealed jar up to 5 days. Reheat in oven or air fryer for crisp texture. Freeze roasted cauliflower up to 2 months.