Cauliflower Shawarma Bowls
A simple, plant-based bowl featuring roasted cauliflower, crunchy chickpeas, and a vibrant green tahini sauce. High in fiber and plant protein, this dish is quick, wholesome, and perfect for weeknight dinners or make-ahead meal prep.
Equipment
- 1 Blender or mini food processor
- 2 Rimmed baking sheets (or 1 large sheet)
Ingredients
For the Roasted Cauliflower and Chickpeas:
- 1 Tbsp curry powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 Tbsp extra-virgin olive oil
- 1 large head cauliflower chopped into florets
- 1 15-oz. can chickpeas, rinsed, drained, and patted dry
- 2 cups cooked white basmati rice or preferred grain
- Optional: thinly sliced English or Persian cucumber
- Optional: halved cherry tomatoes
For the Green Tahini Sauce:
- ½ cup fresh cilantro leaves
- ½ cup fresh parsley leaves
- ¼ cup tahini sesame paste
- 2 Tbsp fresh lemon juice
- ½ tsp minced garlic
- ¼ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup warm water for blending
Instructions
- Preheat and Prepare Oven: Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for roasting cauliflower florets until they are tender with lightly charred edges and for making chickpeas crisp. Line two rimmed baking sheets with parchment paper, or use one large baking sheet if the ingredients fit comfortably. Having everything ready ensures even cooking and prevents the vegetables from steaming instead of roasting.
- Make the Shawarma Spice Blend: In a small bowl, combine 1 tablespoon curry powder, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix thoroughly until fully blended. This aromatic spice mixture will coat the cauliflower and chickpeas, providing a warm, earthy, and slightly smoky flavor that mimics traditional shawarma seasoning.
- Prepare the Cauliflower Florets: Chop 1 large head of cauliflower into uniform florets to ensure even roasting. Place the florets in a large mixing bowl. Drizzle with 2 tablespoons of extra-virgin olive oil and toss until each piece is lightly coated. Sprinkle half of the prepared spice blend over the cauliflower and gently toss to distribute evenly. Properly coating each floret ensures the bold flavor penetrates while creating crispy edges during roasting.
- Prepare the Chickpeas: Drain and rinse 1 (15-oz.) can of chickpeas thoroughly. Pat them completely dry using a clean kitchen towel or paper towels—this is key to achieving crispiness in the oven. Place the chickpeas in a separate bowl, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with the other half of the spice blend. Toss gently so each chickpea is evenly coated.
- Arrange Ingredients on Baking Sheets: Spread the seasoned cauliflower evenly on one baking sheet and the chickpeas on the second. Avoid overcrowding to allow proper air circulation, which ensures both the cauliflower and chickpeas roast to a crisp golden finish.
- Roast the Chickpeas and Cauliflower: Place both baking sheets in the preheated oven. Roast for a total of 30 minutes, but halfway through—after 15 minutes—carefully remove the chickpeas and shake the pan to redistribute them. Toss the cauliflower gently to ensure even roasting on all sides. This step is essential for achieving a rich, roasted flavor and even browning.
- Finish Roasting the Cauliflower: Once the chickpeas are golden and crisp, remove them from the oven. Allow the cauliflower to continue roasting for an additional 5 to 10 minutes until the tips are lightly charred and the florets are tender. Watch carefully during this final stage to prevent burning while ensuring that the cauliflower develops a deep, roasted flavor.
- Prepare the Green Tahini Sauce: While the vegetables roast, make the sauce. In a blender or mini food processor, combine 1/2 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves, 1/4 cup tahini, 2 tablespoons fresh lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon ground cumin, and 1/4 teaspoon each of kosher salt and black pepper. With the motor running, gradually stream in 1/3 cup warm water until smooth and creamy. Taste and adjust seasoning as needed. The sauce should be vibrant, silky, and tangy, complementing the roasted flavors perfectly.
- Assemble the Bowls: Divide 2 cups of cooked basmati rice evenly among 4 bowls, using about 1/2 cup per serving as the base. Arrange the roasted cauliflower and chickpeas on top of the rice. If desired, add thinly sliced cucumbers and halved cherry tomatoes for a refreshing crunch and colorful presentation.
- Drizzle and Serve: Finish each bowl by drizzling the Green Tahini Sauce generously over the ingredients. Serve immediately for the best flavor, or refrigerate components separately for meal prep. When reheating leftovers, warm the rice, cauliflower, and chickpeas first, then add the sauce and fresh toppings just before eating to maintain texture and vibrant flavor.
Notes
- Roast cauliflower and chickpeas on separate sheets for optimal crispiness. Combining them too early can result in steaming rather than roasting.
- Pat chickpeas completely dry before roasting to ensure they turn golden and crunchy.
- Use a high-quality tahini for the Green Tahini Sauce; it makes a noticeable difference in creaminess and flavor.
- This recipe is highly adaptable: swap basmati rice for quinoa, farro, or cauliflower rice for different textures or dietary preferences.
- All components can be prepared in advance and stored separately in airtight containers for up to three days, making it ideal for meal prep.
