Name: Cauliflower Shawarma Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 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; 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); ¼ cup tahini; 2 tbsp lemon juice; 1 clove garlic, minced; 2–4 tbsp water (to thin); Salt to taste

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
2–4 tbsp water (to thin)
Salt to taste

Instructions

Preheat Oven: Set oven to 425°F (220°C).
Season Cauliflower: Toss cauliflower florets in a bowl with olive oil, garlic, spices, salt, pepper, and lemon juice until evenly coated.
Roast: Spread cauliflower on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
Make Sauce: In a small bowl, whisk tahini, lemon juice, garlic, salt, and enough water to make a smooth, pourable sauce.
Prepare Base and Toppings: While cauliflower roasts, cook your base (if needed), and prep fresh toppings.
Assemble Bowls: Start with the base, add roasted cauliflower, tomatoes, cucumber, onion, and herbs. Drizzle with tahini sauce.
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