Name: Cauliflower Shawarma Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 head Cauliflower florets (Fresh is best, frozen works if roasted a bit longer); 2 tablespoons Olive oil (For roasting); 1 tablespoon Shawarma seasoning (See recipe below for homemade blend); to taste Salt (For seasoning); 4 cups Cooked grain or base (Rice, quinoa, couscous, or chopped romaine); 1 can Chickpeas (Optional for extra protein); 1 cup Cucumber (Sliced, for toppings); 1 cup Cherry tomatoes (Halved, for toppings); 1 small Red onion (Thinly sliced, for toppings); 1/4 cup Fresh parsley (Chopped, for toppings); 1/4 cup Pickled onions or pickles (For toppings); 1/2 cup Tahini (For sauce); 2 tablespoons Lemon juice (Freshly squeezed); 1 clove Garlic (Minced, for sauce); 1/2 cup Fresh herbs (Cilantro and/or parsley, for sauce); to taste Salt (For seasoning); to preference Cold water (To adjust consistency)

Description

A cozy, filling bowl packed with crispy roasted cauliflower, fresh toppings, and a bold green tahini sauce. Perfect for weeknight dinners!

Ingredients

For the roasted cauliflower

1 head Cauliflower florets (Fresh is best, frozen works if roasted a bit longer)
2 tablespoons Olive oil (For roasting)
1 tablespoon Shawarma seasoning (See recipe below for homemade blend)
to taste Salt (For seasoning)

For the bowls

4 cups Cooked grain or base (Rice, quinoa, couscous, or chopped romaine)
1 can Chickpeas (Optional for extra protein)
1 cup Cucumber (Sliced, for toppings)
1 cup Cherry tomatoes (Halved, for toppings)
1 small Red onion (Thinly sliced, for toppings)
1/4 cup Fresh parsley (Chopped, for toppings)
1/4 cup Pickled onions or pickles (For toppings)

For the green tahini sauce

1/2 cup Tahini (For sauce)
2 tablespoons Lemon juice (Freshly squeezed)
1 clove Garlic (Minced, for sauce)
1/2 cup Fresh herbs (Cilantro and/or parsley, for sauce)
to taste Salt (For seasoning)
to preference Cold water (To adjust consistency)

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Instructions

Preparation

Preheat your oven to 425°F (220°C) and line a sheet pan for easier cleanup.
Toss the cauliflower florets with olive oil, shawarma seasoning, and a good pinch of salt.
Spread the cauliflower out on the sheet pan to avoid overcrowding.

Roasting

Roast the cauliflower for about 25 to 35 minutes, flipping once, until browned and crispy at the edges.

Sauce and Assembly

While the cauliflower roasts, prepare the green tahini sauce by blending or whisking tahini, lemon juice, garlic, fresh herbs, salt, and enough cold water for a drizzle-friendly consistency.
Build your bowls by starting with your base, adding the roasted cauliflower, fresh toppings, and a generous drizzle of green tahini sauce.

Notes

To keep leftovers fresh, store roasted cauliflower in an airtight container for up to 4 days. Keep toppings separate to maintain their crunch.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: dinner, Main Course
Cuisine: Mediterranean, Middle Eastern