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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.

50 minEasyServes 4320 cal/serving

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

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. 1

    Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

  2. 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. 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. 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. 5

    Divide 4 cups mixed greens or chopped romaine among bowls. Top with 1 diced cucumber and 1 cup halved cherry tomatoes.

  6. 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.

Questions

How long does Cauliflower Shawarma Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Cauliflower Shawarma Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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