Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls are a vibrant, plant-based twist on traditional Middle Eastern shawarma, combining bold spices, roasted cauliflower, and a medley of fresh, colorful toppings. Packed with flavor, texture, and nutrition, this dish delivers all the satisfaction of shawarma without the meat. It’s perfect for vegetarians, vegans, or anyone looking to incorporate more veggies into their meals while still enjoying a hearty, crave-worthy bowl.

The star of the dish is cauliflower, which soaks up a savory, spiced marinade before being roasted to crispy perfection. Served over a base like rice, quinoa, or greens and topped with ingredients like cucumber, tomatoes, pickled onions, and a creamy tahini or garlic sauce, these bowls are endlessly customizable. Whether you’re meal-prepping for the week or whipping up a quick dinner, cauliflower shawarma bowls are a flavorful, wholesome option that will keep you coming back for more.

Why You’ll Love This Recipe

  1. Bold, Authentic Flavor – The spice blend mirrors classic shawarma seasoning, delivering big taste with zero meat.
  2. Healthy and Nutrient-Dense – Full of fiber, vitamins, and plant-based protein, it’s as good for you as it is delicious.
  3. Vegan and Gluten-Free Friendly – Naturally fits a range of dietary needs with no compromises on taste.
  4. Perfect for Meal Prep – Prepare components ahead of time and assemble throughout the week for quick meals.
  5. Customizable Bowls – Switch up grains, sauces, and veggies to match your cravings or what’s in your fridge.

Ingredients

  • Cauliflower florets
  • Olive oil
  • Garlic
  • Ground cumin
  • Ground coriander
  • Paprika
  • Turmeric
  • Cinnamon
  • Salt
  • Black pepper
  • Lemon juice
  • Cooked rice, quinoa, or greens (base)
  • Cherry tomatoes
  • Cucumber
  • Red onion (or pickled onion)
  • Fresh parsley or cilantro
  • Tahini sauce or garlic yogurt sauce
  • Pita or flatbread (optional)

Variations

Spicy Shawarma Bowls

Add cayenne pepper or chili flakes to the spice mix for heat lovers.

Protein Boost

Include chickpeas, falafel, or grilled tofu for extra plant-based protein.

Mediterranean Style

Top with kalamata olives, feta cheese, and a drizzle of tzatziki.

Grain-Free Version

Serve over cauliflower rice or leafy greens for a low-carb option.

Wrap It Up

Use the ingredients to make a wrap or stuffed pita for a portable lunch.

How to Make the Recipe

Step 1: Prepare the Cauliflower

Preheat oven to 425°F (220°C). In a large bowl, toss cauliflower florets with olive oil, garlic, and all spices until evenly coated.

Step 2: Roast the Cauliflower

Spread the cauliflower on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.

Step 3: Prep Bowl Ingredients

While the cauliflower roasts, prepare your base (cook rice or quinoa), and chop fresh vegetables like cucumber, tomatoes, and red onion.

Step 4: Make the Sauce

Whisk together tahini with lemon juice, garlic, salt, and a bit of water to make a smooth, creamy dressing.

Step 5: Assemble the Bowls

Start with your base, then add roasted cauliflower, fresh veggies, herbs, and a generous drizzle of tahini sauce.

Step 6: Garnish and Serve

Top with parsley or cilantro and serve warm with optional pita or flatbread.

Tips for Making the Recipe

  • Use pre-cut cauliflower to save time.
  • Roast cauliflower on a parchment-lined tray for easy cleanup.
  • Double the spice mix and store it for quick use in future meals.
  • Don’t overcrowd the pan—spread cauliflower in a single layer for better browning.
  • Add a squeeze of lemon just before serving to brighten the flavors.

How to Serve

  • Serve in a bowl layered with your choice of grains or greens.
  • Use as a filling in pita pockets with added sauce and veggies.
  • Make a platter for a build-your-own shawarma bowl night with family or guests.
  • Add a side of hummus and grilled veggies for a Mediterranean feast.
  • Pair with a chilled cucumber-yogurt drink or mint lemonade.

Make Ahead and Storage

Storing Leftovers

Store all components separately in airtight containers in the fridge for up to 4 days.

Freezing

Cauliflower can be roasted and frozen, though it may lose some crispiness upon reheating.

Reheating

Reheat cauliflower in a 375°F (190°C) oven or air fryer for 5–10 minutes to restore texture. Warm grains and veggies separately as needed.

FAQs

1. What’s in shawarma seasoning?

Typically includes cumin, paprika, garlic, coriander, turmeric, cinnamon, and black pepper.

2. Can I make it oil-free?

Yes, substitute olive oil with a splash of lemon juice or veggie broth, but roasting texture may vary.

3. Can I use frozen cauliflower?

Yes, just thaw and pat dry well to avoid sogginess before roasting.

4. Is this recipe gluten-free?

Yes, as long as your base and sauces are gluten-free.

5. What sauce works best?

Tahini dressing, garlic yogurt sauce, or lemon-tahini vinaigrette are all great options.

6. How do I make pickled onions quickly?

Slice red onion and soak in vinegar, sugar, and salt for 30–60 minutes.

7. Can I add meat?

Yes, grilled chicken or lamb can be added for a mixed-protein bowl.

8. How long will the tahini sauce last?

Stored in the fridge, it will last 4–5 days. Stir before using.

9. Can I air fry the cauliflower?

Yes, air fry at 400°F (200°C) for 15–18 minutes, shaking halfway through.

10. What’s the best grain for the base?

Quinoa, couscous, bulgur, or brown rice work great, or opt for a bed of leafy greens.

Conclusion

Cauliflower Shawarma Bowls are the perfect fusion of bold spices, healthy ingredients, and comforting textures. Whether you’re vegan, vegetarian, or simply craving something new and flavorful, this dish will not disappoint. With its vibrant ingredients and easy preparation, it’s a meal you’ll feel good about eating—and even better about sharing. Try it once, and it just might become a new favorite in your weekly rotation.

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Cauliflower Shawarma Bowls


  • Author: Sarah
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Cauliflower Shawarma Bowls are a flavorful, plant-powered twist on the classic Middle Eastern street food. Roasted cauliflower is coated in bold shawarma spices and served over a base of grains or greens, then topped with fresh veggies, herbs, and a creamy tahini sauce. This vegan and gluten-free dish is perfect for meal prep, quick dinners, or customizable bowl nights. Healthy, hearty, and bursting with flavor!


Ingredients

Scale

For the Cauliflower:

  • 1 large head cauliflower, cut into florets

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp paprika

  • ½ tsp turmeric

  • ¼ tsp cinnamon

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tbsp lemon juice

For the Bowl:

  • 2 cups cooked rice, quinoa, couscous, or greens

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • ½ red onion or pickled red onion, thinly sliced

  • 2 tbsp fresh parsley or cilantro, chopped

  • Pita or flatbread (optional)

For the Tahini Sauce:

  • ¼ cup tahini

  • 2 tbsp lemon juice

  • 1 clove garlic, minced

  • 24 tbsp water (to thin)

  • Salt to taste


Instructions

  1. Preheat Oven: Set oven to 425°F (220°C).

  2. Season Cauliflower: Toss cauliflower florets in a bowl with olive oil, garlic, spices, salt, pepper, and lemon juice until evenly coated.

  3. Roast: Spread cauliflower on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.

  4. Make Sauce: In a small bowl, whisk tahini, lemon juice, garlic, salt, and enough water to make a smooth, pourable sauce.

  5. Prepare Base and Toppings: While cauliflower roasts, cook your base (if needed), and prep fresh toppings.

  6. Assemble Bowls: Start with the base, add roasted cauliflower, tomatoes, cucumber, onion, and herbs. Drizzle with tahini sauce.

  7. Serve: Serve warm with optional pita or flatbread and a wedge of lemon if desired.

Notes

Air fry the cauliflower for 15–18 minutes at 400°F for an even crispier version.

Add chickpeas, falafel, or tofu for extra protein.

Store leftovers separately and assemble fresh bowls for best texture.

Try quick-pickled onions for extra tang: soak sliced red onion in vinegar, salt, and sugar for 30 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Bowl
  • Method: Roasted
  • Cuisine: Middle Eastern, Mediterranean

Keywords: cauliflower shawarma, vegan shawarma bowl, healthy meal prep, plant-based dinner, tahini cauliflower bowl

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