Ever had roasted cauliflower that makes you want to dance?
These Cauliflower Shawarma Bowls will whisk you away to the streets of the Middle East with their vibrant flavors and textures. What sets this recipe apart is how effortlessly everything comes together. It’s a one-pan wonder that’s both healthy and totally satisfying. Plus, the creamy Green Tahini Sauce? Oh, you’ll want to drizzle that on everything!
Why make this recipe
There are a million reasons to try this, but let’s start with a few gems. First, it’s super easy cleanup — just one pan and minimal prep! Who doesn’t love that? Second, it’s budget-friendly. Cauliflower and chickpeas? They won’t break the bank! Lastly, it’s a crowd-pleaser, making it perfect for family dinners or impressing your friends. 🙌 What’s not to love?
Ingredients
You don’t need fancy stuff — just these basics!
- 1 head cauliflower, cut into florets
- 1 can chickpeas, rinsed and drained
- 2 cups basmati rice
- 1/4 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup tahini
- 1/2 cup water
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- Fresh parsley for garnish
Directions
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas in olive oil, cumin, coriander, smoked paprika, salt, and pepper until they’re well-coated.
- Spread them out on a baking sheet and roast for about 25-30 minutes until they’re golden and crispy.
- While that’s happening, cook the basmati rice according to package instructions.
- For the Green Tahini Sauce, whisk together tahini, water, lemon juice, garlic, and some salt and pepper until smooth.
- Assemble your bowls by adding a base of rice, topping it with the roasted cauliflower and chickpeas. Drizzle with Green Tahini Sauce and finish with fresh parsley.
How to make Cauliflower Shawarma Bowls (Overview)
Let’s break it down. First, you preheat the oven – that makes sense, right? Then, mix your cauliflower and chickpeas with cozy spices and roast them until they turn all caramelized and crunchy. While they’re baking, get your rice going (not gonna lie, it’s the easiest part!). The magic comes when you whip up that tahini sauce — super quick and worth every second. Finally, pile it all into bowls and watch everyone dive in!
Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to serve Cauliflower Shawarma Bowls
Time to get creative! These bowls burst with color, from the golden roasted cauliflower and chickpeas to the bright green tahini drizzle. Serve them alongside some crunchy pickles or fresh pita for an extra zing! And don’t forget a sprinkle of fresh parsley on top for that wow factor. The aromas wafting through your kitchen? Absolutely heavenly!
How to store Cauliflower Shawarma Bowls
Leftovers? You’re in luck! These bowls will stay good in the fridge for about 3-4 days. Just store everything separately to keep that crispy goodness alive. Want to make ahead? You can prep the roasted veggies and rice in advance, then assemble when you’re ready to serve. If freezing, it’s best to keep them in a freezer-safe container for up to 3 months.
Tips to make Cauliflower Shawarma Bowls
- Prep your ingredients beforehand to make assembly super speedy!
- Use leftover grains instead of basmati rice; quinoa works great!
- Want more crunch? Throw in some toasted nuts or seeds for texture.
- Adjust the spices to your taste; add more paprika if you love a kick!
- Feel free to swap the sauce with yogurt if tahini isn’t your thing.
Variation
What if you want to spice things up? You can easily incorporate other veggies like zucchini or bell peppers for more variety. Want to keep it vegan? This dish is already a win! Craving a punchier flavor? Try adding harissa to the tahini sauce for a fiery twist!
FAQs
Can I use frozen cauliflower?
Absolutely! Just roast them for a little longer to get that crispy texture.Can I meal prep these bowls?
Sure thing! They work well for meal prep — just store in airtight containers.What other sauces can I use?
Try a yogurt dressing or sriracha for a spicy twist — the possibilities are endless!
📌 Pin this recipe for your next cozy dinner night!
Cauliflower Shawarma Bowls
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas in olive oil, cumin, coriander, smoked paprika, salt, and pepper until they’re well-coated.
- Spread them out on a baking sheet and roast for about 25-30 minutes until they’re golden and crispy.
- While that’s happening, cook the basmati rice according to package instructions.
- For the Green Tahini Sauce, whisk together tahini, water, lemon juice, garlic, and some salt and pepper until smooth.
- Assemble your bowls by adding a base of rice, topping it with the roasted cauliflower and chickpeas.
- Drizzle with Green Tahini Sauce and finish with fresh parsley.
