Description
Savory Middle Eastern Cauliflower Shawarma Bowls blend roasted spices with tender cauliflower and creamy tahini sauce. Layers of Mediterranean flavors create a nourishing meal that will transport diners to vibrant street markets with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 medium head cauliflower, cut into florets
- 1 cup quinoa or couscous or rice
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ¼ red onion, thinly sliced
Spices and Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Dressing and Toppings:
- ½ cup hummus
- ¼ cup crumbled feta (optional)
- ¼ cup chopped fresh parsley
- ¼ cup toasted pine nuts or slivered almonds (optional)
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon maple syrup or honey
- 2–3 tablespoons water (to thin)
- Salt and pepper, to taste
Instructions
- Preheat the oven to a high temperature of 425F (220C) and prepare a baking sheet with parchment paper for optimal roasting.
- Transform cauliflower florets into a flavor-packed base by thoroughly coating them with aromatic spices and olive oil in a spacious mixing bowl.
- Arrange the seasoned cauliflower in a single, even layer on the prepared baking sheet, ensuring maximum crispiness during roasting.
- Roast the cauliflower for 25-30 minutes, carefully rotating the florets midway to achieve a golden, caramelized exterior.
- Craft a luxurious garlic tahini dressing by whisking together tahini, fresh lemon juice, olive oil, minced garlic, maple syrup, salt, and pepper.
- Gradually incorporate water into the dressing, stirring until it reaches a silky, pourable consistency that will enhance the bowl’s flavors.
- Create a hearty base in serving bowls using quinoa or couscous as a nutritious foundation.
- Artfully layer the roasted cauliflower atop the grain base, then garnish with vibrant cherry tomatoes, crisp cucumber, and zesty red onion.
- Embellish the bowl with a generous dollop of creamy hummus and sprinkle with crumbled feta cheese, fresh parsley, and optional toasted nuts.
- Complete the dish by drizzling the garlic tahini dressing over the assembled bowl, then serve immediately to preserve the optimal temperature and texture.
Notes
- Swap out quinoa or couscous with cauliflower rice for a lower-carb, gluten-free option that keeps the dish light and nutritious.
- Adjust spice blend by adding smoked paprika or cumin for deeper flavor complexity and authentic Middle Eastern warmth.
- Ensure cauliflower roasts evenly by cutting florets into similar-sized pieces and spacing them out on the baking sheet to prevent steaming instead of caramelizing.
- Transform this recipe into a vegan-friendly meal by omitting feta cheese and using nutritional yeast for a cheesy flavor profile that adds richness without dairy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 170 mg