Cauliflower Shawarma Bowls
A delightful dish that combines healthiness and flavor, perfect for busy evenings or a simple weekend treat. These bowls feature tender roasted cauliflower, savory tahini sauce, and fresh herbs.
Ingredients
Main Ingredients
- 1 medium-sized head cauliflower
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 cup cooked quinoa or rice
- 1 cup roasted chickpeas (optional) Highly recommended!
- Fresh parsley or cilantro for garnish
- to taste Tahini sauce
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Cut the cauliflower into bite-sized florets, and toss with olive oil, cumin, coriander, paprika, salt, and pepper in a large bowl until well-coated.
Cooking
- Spread the seasoned cauliflower on a baking sheet in an even layer and roast for 20-25 minutes, flipping halfway through, until golden brown and crispy around the edges.
Assembly
- Once the cauliflower is roasted, start with a base of quinoa or rice, top with roasted cauliflower, and optional roasted chickpeas. Drizzle tahini sauce over the top.
- Finish with a sprinkle of fresh parsley or cilantro.
Notes
For a quick prep, consider cooking the quinoa or rice ahead of time. Adding lemon juice before serving can elevate the flavors. Mix tahini sauce if it appears lumpy.