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Best Cauliflower Shawarma Bowls

Delicious and healthy cauliflower shawarma bowls filled with roasted cauliflower, fresh vegetables, and a creamy sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Mediterranean, Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 large head large head of cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
For Serving
  • 2 cups cooked quinoa or brown rice (for serving)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 large red onion, thinly sliced
  • Fresh parsley or cilantro for garnish
  • Plain yogurt or tahini sauce for drizzling

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) to achieve a crispy texture.
  2. In a large mixing bowl, combine cauliflower florets with olive oil, cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and pepper. Toss well to coat the florets evenly.
  3. Spread seasoned cauliflower onto a baking sheet in a single layer and roast for about 25-30 minutes, flipping halfway through until golden brown and crispy.
Cooking Grains
  1. While the cauliflower is roasting, prepare your quinoa or brown rice according to package instructions.
Vegetable Preparation
  1. Dice the cucumber, slice the red onion, and halve the cherry tomatoes while the cauliflower and grains are cooking.
Assembly
  1. In a bowl, layer the cooked quinoa or rice as the base, top with roasted cauliflower, and add a generous helping of the fresh vegetables.
  2. Drizzle with yogurt or tahini sauce, garnish with fresh herbs, and serve.

Notes

Store cooked bowls in an airtight container in the refrigerator for up to 3 days. For best texture, store grains and veggies separate from cauliflower. Reheat the cauliflower in a hot oven for 10-15 minutes before serving.