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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls
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Cauliflower Shawarma Bowls are a vibrant, healthy, and flavorful dish featuring tender roasted cauliflower coated in an aromatic shawarma spice blend. Combined with fresh veggies, creamy sauce, and a nutritious grain base, these bowls offer a perfect balance of textures and bold Middle Eastern-inspired flavors. Ideal for quick weeknight dinners, meal prepping, or enjoying a wholesome lunch, this recipe is versatile, easy to customize, and packed with wholesome goodness.

Ingredients

Scale

Main Ingredients

  • 1 medium head of cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 tablespoon shawarma spice blend (cumin, paprika, turmeric, garlic powder, cinnamon)
  • 1 cup cooked quinoa or rice

Fresh Veggies & Garnishes

  • 1 cup cherry tomatoes, halved
  • 1 cucumber, chopped
  • 1/2 red onion, thinly sliced (optional: soaked in lemon juice to mellow)
  • 1/4 cup fresh parsley, roughly chopped
  • Fresh lemon juice, to taste
  • Toasted sesame seeds or pine nuts (optional, for garnish)

Sauces

  • Greek yogurt or tahini sauce, for drizzling

Instructions

  1. Prepare the Cauliflower: Cut the cauliflower into bite-sized florets. In a large bowl, toss the florets with olive oil and the shawarma spice blend until every piece is evenly coated.
  2. Roast Until Crisp: Spread the spiced cauliflower evenly on a baking sheet. Roast in a preheated oven at 425°F (220°C) for about 25 minutes, turning halfway through to ensure even browning and a caramelized, crispy exterior.
  3. Prep Fresh Veggies: While the cauliflower roasts, chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the fresh parsley to prepare the vibrant toppings.
  4. Cook the Grain Base: Prepare quinoa or rice according to package instructions. Once cooked, fluff with a fork and keep warm.
  5. Assemble the Bowls: Layer the base of cooked quinoa or rice in bowls. Top with roasted cauliflower, followed by fresh veggies. Drizzle with Greek yogurt or tahini sauce and finish with a squeeze of fresh lemon juice. Garnish with parsley and optional toasted sesame seeds or pine nuts for added texture.

Notes

  • Roast at high heat: Ensures cauliflower develops crispy edges without becoming mushy.
  • Use fresh spices: Grinding your own or using recently opened spices maximizes flavor.
  • Don’t overcrowd the pan: Give cauliflower space on the baking sheet for optimal crispiness.
  • Marinate if time allows: Toss cauliflower with spices and oil 15 minutes before roasting to deepen flavor.
  • Balance textures: Include a creamy sauce and crunchy raw veggies for a satisfying bite.

Nutrition

Keywords: Cauliflower Shawarma, Shawarma Bowls, Roasted Cauliflower, Middle Eastern, Healthy Bowl, Plant-Based, Gluten Free, Meal Prep

Find it online: https://elenaglam.com/cauliflower-shawarma-bowls/