Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls bring together perfectly spiced roasted cauliflower, crispy chickpeas, and a bright Green Tahini Sauce creating a vibrant and satisfying meal that works wonderfully for lunch or dinner. This recipe is plant-based, gluten free, and packed with flavor, making it a wholesome option whether you are cooking for yourself or feeding a crowd.

I first made this on a hectic weeknight when I wanted something quick yet flavorful and now it has become a regular request in our household. The roasted cauliflower with the crispy chickpeas never fails to impress even guests who are new to Middle Eastern flavors.

Gather Your Ingredients

• One tablespoon curry powder: for a warm fragrant base choose a quality brand with fresh spices for best flavor
• Two teaspoons paprika: to add smoky sweetness try smoked paprika if you want even more depth
• One teaspoon ground cumin: brings earthiness and ties all the spices together
• One teaspoon kosher salt and half teaspoon black pepper: to season every component evenly
• Three tablespoons extra-virgin olive oil: good quality oil enhances roasting and flavor
• One large head cauliflower: cut into bite-sized florets pick fresh and firm cauliflower for roasting
• One 15-ounce can chickpeas: rinsed drained and dried to ensure crispy texture
• Two cups cooked white basmati rice: or use your favorite grain to serve as the bowl’s base
• Optional toppings: like thinly sliced English or Persian cucumber and halved cherry tomatoes add freshness and crunch
• For the Green Tahini Sauce:
• Half cup fresh cilantro leaves: for brightness and herbal notes, choose vibrant green leaves
• Half cup fresh parsley leaves: adds freshness and balances richness
• Quarter cup tahini: a creamy sesame seed paste, the heart of the sauce
• Two tablespoons fresh lemon juice: for acidity and brightness
• Half teaspoon minced fresh garlic: adds savory punch
• Quarter teaspoon ground cumin: complements the roasted spices
• Quarter teaspoon each kosher salt and black pepper: to finish seasoning

How to Make It

Savor the Spice Blend:

Combine curry powder paprika ground cumin kosher salt and black pepper in a bowl to prepare a versatile spice blend for the cauliflower and chickpeas

Prepare Cauliflower and Chickpeas:

Spread cauliflower florets on one rimmed baking sheet and chickpeas on another or use one large sheet if space allows. Drizzle cauliflower with two tablespoons of olive oil and chickpeas with one tablespoon. Sprinkle half of the spice blend on each and toss well to coat all pieces evenly in oil and spices

Roast to Crispy Perfection:

Place both baking sheets in the oven preheated to 425 degrees Fahrenheit. Set a timer for 30 minutes. After 15 minutes give the chickpeas a good shake and toss the cauliflower florets so they cook evenly and develop ideal charred tips. Remove chickpeas at 30 minutes and roast cauliflower for an additional five to ten minutes until slightly browned on edges

Whip Up Green Tahini Sauce:

While roasting, add cilantro parsley tahini lemon juice minced garlic ground cumin salt and pepper to a blender. With the motor running, gradually stream in one third cup warm water until the sauce is smooth and creamy but still thick enough to drizzle

Assemble Your Shawarma Bowl:

Divide cooked basmati rice evenly into four bowls. Top with roasted cauliflower and crispy chickpeas. Add optional cucumber slices and cherry tomatoes if desired. Drizzle generous amounts of Green Tahini Sauce over each bowl to finish

My favorite ingredient has to be the roasted cauliflower with its delicate char and spice carrying so much flavor in every bite. Whenever I make this dish for family gatherings, I love how it always sparks questions about the spices and leaves everyone smiling satisfied.

Flavor Boosters

Serve with warm pita bread or flatbreads on the side for a heartier meal experience. Add pickled red onions or preserved lemons to brighten the bowl with contrasting acidity and color. A simple side salad of fresh greens and lemon vinaigrette pairs beautifully and balances the warm spices.

Serving Suggestions

Use butternut squash or sweet potatoes instead of cauliflower in colder months for a comforting sweet contrast. In summer add fresh chopped tomatoes and cucumbers liberally to add refreshing notes and crunch. Keep herbs extra fresh and vibrant by growing cilantro and parsley at home or sourcing early morning from farmers markets.

Creative Twists

Use quinoa or brown rice in place of basmati rice for a nuttier texture and more fiber. Swap out curry powder for a shawarma spice blend for a more traditional flavor profile if you like. Use canned white beans or roasted tofu instead of chickpeas to vary the protein source.

This vegetarian dish is a delicious and healthy addition to your meal rotation and perfect for any occasion requiring a flavorful but simple dinner.

Common Questions About the Recipe

→ What spices are used for the cauliflower and chickpeas?

The blend includes curry powder, paprika, ground cumin, kosher salt, and black pepper, creating a warm and aromatic flavor profile.

→ How is the green tahini sauce prepared?

Fresh cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper are blended together with warm water until smooth to create a vibrant sauce.

→ Can this dish be made ahead and stored?

Yes, all components can be prepared in advance and refrigerated in an airtight container for up to three days.

→ What grains are recommended to serve with the cauliflower and chickpeas?

Cooked white basmati rice is suggested, but any preferred grain can be used as a base for the bowls.

→ Are there any optional toppings for added freshness?

Thinly sliced cucumber and halved cherry tomatoes are great additions to brighten up the bowls.