Cauliflower Shawarma Bowl

Name: Cauliflower Shawarma Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
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 garlic clove, minced; 2 tbsp water; 1/4 cup fresh flat-leaf parsley, roughly chopped

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.

50 minEasyServes 4320 cal/serving

Middle EasternDinnerOvenLow CarbVeganVegetarianHigh FiberHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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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 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 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.

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Questions

What temperature do I cook Cauliflower Shawarma Bowl at?

For Cauliflower Shawarma Bowl, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 30 minutes, in step 3.

How do I know when Cauliflower Shawarma Bowl is done?

Go by the cues in the method rather than the clock. Step 3: cook until golden brown and caramelized at the edges.

Is there a substitute for tahini in Cauliflower Shawarma Bowl?

The entry for Cauliflower Shawarma Bowl calls for 1/4 cup tahini. In its place: Unsweetened sunflower seed butter or cashew butter is the closest. Smooth natural peanut butter works where its flavor will not fight the dish.

Can I make Cauliflower Shawarma Bowl less spicy?

Yes. The heat in Cauliflower Shawarma Bowl comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes.

Is Cauliflower Shawarma Bowl low-carb?

A serving of Cauliflower Shawarma Bowl carries 54 g of carbohydrate, 8 g of it fiber. Against a strict 20 g keto day that is 270 percent of the budget; against a moderate 100 g low-carb day it is 54 percent.

Does Cauliflower Shawarma Bowl contain sesame?

Yes: 1/4 cup tahini. The full allergen list for this entry is sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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