If you are looking for a vibrant, wholesome meal that feels like a warm hug in a bowl, this Cauliflower Shawarma Bowls Recipe is exactly what you need. It transforms humble roasted cauliflower and crispy chickpeas tossed in aromatic spices into a dazzling centerpiece, paired perfectly with fluffy basmati rice and a luscious green tahini sauce. Every spoonful bursts with Middle Eastern-inspired flavors, fresh herbs, and delightful textures, making it an irresistible choice for a weeknight dinner or weekend feast alike.
Ingredients You’ll Need
This Cauliflower Shawarma Bowls Recipe relies on simple, pantry-friendly ingredients that pack a punch in taste and texture. Each one plays an essential role, from the earthy warmth of spices to fresh herbs that brighten the dish up spectacularly.
- Cauliflower florets: The star of the show, these tender yet slightly crispy florets soak up the spices beautifully.
- Chickpeas: Adds a lovely, crunchy contrast when roasted until perfectly crispy.
- Curry powder: Offers complex warmth and depth to the shawarma seasoning.
- Paprika: Adds a smoky touch and rich red hue that makes the vegetables pop.
- Ground cumin: Brings that iconic slightly nutty Middle Eastern flair to the spice blend.
- Kosher salt and black pepper: Essential for balancing and enhancing all the flavors.
- Extra-virgin olive oil: Helps create a luscious coating that promotes roasting to golden perfection.
- White basmati rice: Fluffy and fragrant, it forms the comforting base of the bowl.
- Fresh cilantro and parsley: These herbs add a garden-fresh brightness and color that lightens the dish.
- Tahini: Creamy sesame seed paste that gives the green sauce a rich, nutty backbone.
- Fresh lemon juice: A zesty pop that lifts every bite.
- Minced fresh garlic: Adds a sharp, aromatic kick to the sauce.
How to Make Cauliflower Shawarma Bowls Recipe
Step 1: Preheat and Prepare the Spices
Start by warming your oven to 425°F (220°C) so it is fully preheated when you’re ready to roast. Mix together the curry powder, paprika, ground cumin, kosher salt, and black pepper in a bowl. This fragrant blend is the secret that turns ordinary cauliflower and chickpeas into something extraordinary.
Step 2: Season the Vegetables
Divide your cauliflower florets and chickpeas onto two separate baking sheets. Drizzle 2 tablespoons of extra-virgin olive oil over the cauliflower and toss with half the spice mixture, making sure each piece is evenly coated. Repeat for the chickpeas with the remaining oil and spices. This ensures both get the perfect char and crunch.
Step 3: Roast Until Perfect
Slide both pans into the oven and roast for about 30 minutes. You want the cauliflower to develop charred, caramelized edges while the chickpeas turn crisp and golden. This roasting intensifies the spices and builds layers of flavor with every bite.
Step 4: Whip Up the Green Tahini Sauce
While your veggies roast, blend the fresh cilantro, parsley, tahini, lemon juice, minced garlic, ground cumin, salt, and pepper with a splash of warm water. Stir it up until smooth and creamy. This bright, verdant sauce perfectly balances the warm spices and adds a luscious, nutty zing that’s utterly addictive.
Step 5: Assemble Your Cauliflower Shawarma Bowls Recipe
To build your bowls, start with a generous bed of fluffy white basmati rice. Pile on the roasted cauliflower and chickpeas, then drizzle the green tahini sauce all over. Each spoonful delivers a magical interplay of textures and flavors.
How to Serve Cauliflower Shawarma Bowls Recipe
Garnishes
Fresh garnishes take this Cauliflower Shawarma Bowls Recipe to the next level. Sprinkle chopped fresh herbs like cilantro and parsley for that extra pop of color and freshness. Toasted pine nuts or walnuts add an unexpected crunch, while a few pomegranate seeds offer a juicy burst and vibrant jewel-like contrast.
Side Dishes
Complement your bowls with light, refreshing sides such as cucumber-tomato salad dressed in lemon and olive oil, or a simple tabbouleh. A dollop of creamy yogurt or tzatziki alongside adds coolness that beautifully contrasts the warm, spice-laden cauliflower and chickpeas.
Creative Ways to Present
For a fun twist, serve your Cauliflower Shawarma Bowls Recipe in pita pockets or lettuce wraps for a hand-held delight. You can also layer the ingredients in clear glass jars for a stunning, portable lunch option that showcases the gorgeous colors and textures of the dish.
Make Ahead and Storage
Storing Leftovers
You can store any leftover roasted cauliflower, chickpeas, and sauce in airtight containers in the refrigerator for up to 4 days. Keep the rice separate to maintain its fluffy texture. When chilled, the flavors deepen, making the next day’s meal just as delightful.
Freezing
If you want to freeze this Cauliflower Shawarma Bowls Recipe, place the roasted veg and chickpeas in a freezer-safe container without the sauce or rice. Freeze for up to 2 months. Avoid freezing the tahini sauce as its texture may change upon thawing.
Reheating
Reheat the roasted cauliflower and chickpeas in a hot oven or toaster oven to restore their crispiness. Warm the rice separately in the microwave or on the stovetop with a splash of water. Add fresh green tahini sauce after reheating for a fresh burst of flavor.
FAQs
Can I use frozen cauliflower for this recipe?
Yes! Frozen cauliflower works well if fresh is not available. Just be sure to pat it dry thoroughly before roasting to avoid sogginess and to help achieve that perfect char.
Is this recipe vegan and gluten-free?
Absolutely. This Cauliflower Shawarma Bowls Recipe is naturally vegan and gluten-free, making it a fantastic choice for various dietary preferences without compromising on flavor.
Can I substitute the basmati rice?
Definitely! Feel free to use quinoa, couscous, or even cauliflower rice for a low-carb version. The key is to pick a base that absorbs the flavors in the bowl and complements the roasted veggies.
How spicy is this recipe?
The spice level is mild to moderate, thanks to the curry powder and paprika. If you prefer more heat, adding a pinch of cayenne or some crushed red pepper flakes will easily dial up the spice without overpowering the other flavors.
What can I use instead of tahini in the green sauce?
If tahini is unavailable, try using almond butter or sunflower seed butter for a similar creamy, nutty texture. Just adjust the lemon juice and water to keep the sauce smooth and balanced.
Final Thoughts
This Cauliflower Shawarma Bowls Recipe has quickly become one of my absolute favorites to make and share. Its vibrant spices, fresh herbs, and creamy green tahini sauce bring such joyful, satisfying flavors to the table. Whether feeding family or impressing guests, this dish hits all the right notes. I encourage you to give it a try—you might just find your new go-to meal that feels comforting, healthy, and deliciously exciting all at once.
Print
Cauliflower Shawarma Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
These Cauliflower Shawarma Bowls are a delicious and healthy plant-based meal featuring spiced roasted cauliflower and chickpeas served over fluffy basmati rice, topped with a vibrant green tahini sauce made from fresh herbs and lemon. Perfect for a flavorful vegetarian dinner that comes together in 45 minutes.
Ingredients
Roasted Vegetables and Chickpeas
- 1 large head cauliflower, chopped into florets
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 Tbsp. curry powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 Tbsp. extra-virgin olive oil
Base
- 2 cups cooked white basmati rice
Green Tahini Sauce
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini (sesame seed paste)
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. minced fresh garlic
- 1/4 tsp. ground cumin
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- Warm water, as needed for blending
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower and chickpeas, ensuring they become perfectly crispy and charred.
- Prepare Spice Mix: In a mixing bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper to create a flavorful seasoning blend for the vegetables and chickpeas.
- Season Vegetables and Chickpeas: Toss the cauliflower florets with 2 tablespoons of olive oil and half of the spice mix on one baking sheet. On another baking sheet, coat the drained chickpeas with the remaining olive oil and spice mix evenly.
- Roast: Place both baking sheets in the oven and roast for about 30 minutes until the cauliflower is charred on the edges and the chickpeas are crispy and golden brown.
- Make Green Tahini Sauce: While the vegetables and chickpeas roast, blend the cilantro, parsley, tahini, lemon juice, garlic, ground cumin, kosher salt, and black pepper with warm water in a blender or food processor until smooth and creamy. Adjust consistency with warm water as needed.
- Assemble Bowls: Divide the cooked basmati rice into serving bowls. Top each bowl with the roasted cauliflower and chickpeas, then drizzle generously with the green tahini sauce. Serve immediately and enjoy your flavorful shawarma bowls!
Notes
- The spice blend can be adjusted according to taste for more or less heat and flavor.
- You can substitute basmati rice with quinoa or cauliflower rice for a low-carb option.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- For extra protein, consider adding grilled chicken or tofu.
- Warm water is used in the tahini sauce to thin it out; add gradually to reach desired consistency.
