Cauliflower Shawarma Bowl
Whole cauliflower florets roasted in bold shawarma spices until caramelized and tender, served over a bed of herbed greens with cucumber, tomato, and a creamy tahini drizzle.
Ingredients
- 1 head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 4 cups mixed greens or chopped romaine
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic clove, minced
- 2 tbsp water
- 1/4 cup fresh flat-leaf parsley, roughly chopped
Instructions
-
1
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
-
2
In a large bowl, toss 1 head cut into florets cauliflower with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1/2 tsp ground coriander, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, and 1 tsp salt until evenly coated.
-
3
Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and caramelized at the edges.
-
4
While the cauliflower roasts, whisk together 1/4 cup tahini, 2 tbsp fresh lemon juice, 1 clove minced garlic clove, and 2 tbsp water until smooth and pourable. Thin with additional water if needed.
-
5
Divide 4 cups mixed greens or chopped romaine among bowls. Top with 1 diced cucumber and 1 cup halved cherry tomatoes.
-
6
Arrange the hot roasted cauliflower over the greens. Drizzle generously with tahini sauce and garnish with 1/4 cup roughly chopped fresh flat-leaf parsley. Serve immediately.