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Delicious Cauliflower Shawarma Bowls for Every Taste

Cauliflower Shawarma Bowls made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 large head of cauliflower cut into florets
  • 3 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • Salt and pepper to taste
  • 2 cups cooked quinoa or bulgur
  • 1 cup diced tomatoes
  • 1 cup diced cucumber
  • 1/2 cup red onion thinly sliced
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the cauliflower florets and place them in a large bowl.
  3. In a separate bowl, whisk together the olive oil, cumin, coriander, smoked paprika, turmeric, salt, and pepper.
  4. Pour the spice mixture over the cauliflower and toss until evenly coated.
  5. Spread the cauliflower in a single layer on a baking sheet.
  6. Roast in the oven for 25-30 minutes, or until golden brown and tender.
  7. While the cauliflower is roasting, prepare your base, quinoa or bulgur.
  8. Combine diced tomatoes, cucumber, and red onion in a bowl.
  9. In a small bowl, whisk tahini and lemon juice until smooth.
  10. Assemble the bowls with a base of quinoa or bulgur, topped with roasted cauliflower, fresh vegetable mix, and tahini sauce.
  11. Garnish with chopped parsley before serving.