Cauliflower Shawarma Bowls Recipe

Introduction

Craving a vibrant, flavor-packed dinner without the fuss? These Easy Cauliflower Shawarma Bowls are your answer, ready in just 30 minutes! Spiced, roasted cauliflower is the star, served over fluffy rice or quinoa with crisp veggies and a creamy green tahini sauce. For another quick, plant-based meal, try this Vegan Garlic Chickpea Soup Recipe.

Ingredients

These Cauliflower Shawarma Bowls come together with a vibrant, smoky spice blend coating the cauliflower and chickpeas, all balanced by a creamy, herby green tahini sauce.

• 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
• 1 large head cauliflower, chopped into florets
• 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
• 2 cups cooked white basmati rice (sub grain of choice)
• Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes
• 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. each kosher salt and black pepper

Timing

Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes

Context: This recipe for Cauliflower Shawarma Bowls is about 20% faster than similar recipes, as the cauliflower and chickpeas roast together on one sheet pan.

Step-by-Step Instructions

Step 1 — Prep the Cauliflower & Chickpeas

Preheat your oven to 425°F (220°C). Cut a large head of cauliflower into bite-sized florets. Drain, rinse, and thoroughly pat dry one can of chickpeas with a clean kitchen towel—this is key for crispiness.

Step 2 — Make the Shawarma Spice Blend

In a small bowl, combine 2 teaspoons each of cumin, smoked paprika, and garlic powder with 1 teaspoon each of turmeric and cinnamon. Add ½ teaspoon of salt and a pinch of cayenne for heat, if desired.

Step 3 — Season and Toss

Place the cauliflower and dried chickpeas on a large, rimmed baking sheet. Drizzle generously with olive oil and sprinkle the spice blend over everything. Use your hands to toss until evenly and thoroughly coated.

Tip: For maximum flavor and browning, spread the mixture in a single layer with space between pieces. Use two sheets if needed to avoid steaming.

Step 4 — Roast to Perfection

Roast in the preheated oven for 25-30 minutes. Halfway through, give the sheet a good shake or stir the pieces with a spatula to ensure even browning. The cauliflower should be tender with crispy, caramelized edges, and the chickpeas should be crunchy.

Step 5 — Cook the Basmati Rice

While the sheet pan roasts, rinse 1 cup of basmati rice until the water runs clear. Cook according to package directions, typically using a 1:1.5 rice-to-water ratio. For extra flavor, cook it in vegetable broth instead of water.

Step 6 — Prepare the Green Tahini Sauce

In a blender or food processor, combine ½ cup of tahini, the juice of one large lemon, a big handful of fresh parsley and cilantro, one garlic clove, ¼ cup of water, and a pinch of salt. Blend until completely smooth and vibrant green, adding more water a tablespoon at a time until it reaches a drizzle-able consistency.

Step 7 — Assemble Your Bowls

Fluff the cooked rice with a fork. Divide it among serving bowls as your base. Top generously with the roasted cauliflower shawarma and crispy chickpeas.

Step 8 — Add Toppings & Serve

Drizzle the green tahini sauce liberally over each bowl. Finish with your favorite fresh toppings like diced tomatoes, sliced cucumber, red onion, and a sprinkle of fresh herbs. Serve your vibrant Cauliflower Shawarma Bowls immediately while everything is warm and crisp.

Nutritional Information

Calories	~520 kcal
Protein	~18 g
Carbohydrates	~68 g
Fat	~21 g
Fiber	~14 g
Sodium	~650 mg

Note: Estimates are per serving for one Cauliflower Shawarma Bowl and are based on typical ingredients and serving sizes. Actual values can vary depending on specific brands and preparation methods.

Healthier Alternatives

These Cauliflower Shawarma Bowls are wonderfully adaptable. Here are simple swaps to tailor them to your dietary needs or pantry, keeping the bold flavors intact.

• Protein Swap (Chicken or Tofu) — Replace the crispy chickpeas with chicken thighs or extra-firm tofu tossed in the same shawarma spice blend for a more traditional or soy-based protein boost.
• Lower-Carb Base — Swap the basmati rice for cauliflower rice or a bed of fresh baby spinach to significantly reduce the carbohydrate content while adding extra veggies.
• Dairy-Free Green Sauce — Ensure the Green Tahini Sauce is dairy-free by using water or unsweetened plant-based milk instead of yogurt, and a splash of lemon juice for tang.
• Gluten-Free Assurance — This bowl is naturally gluten-free, but always double-check your spice blends and tahini for any hidden additives or cross-contamination if you have celiac disease.
• Lower-Sodium Option — Control salt by using low-sodium chickpeas, making your own shawarma spice mix without added salt, and reducing salt in the sauce and rice.
• Nut-Free Sauce — For a nut-free alternative to tahini, try a sauce made with sunflower seed butter or canned white beans blended with lemon and herbs for a similar creamy texture.
• Grain Variation — Instead of basmati rice, serve the spiced cauliflower and chickpeas over quinoa, freekeh, or whole-wheat couscous for different fiber and nutrient profiles.
• Extra Veggie Boost — Add roasted sweet potatoes or bell peppers to the sheet pan with the cauliflower for more color, vitamins, and a heartier bowl.

Serving Suggestions

• For a complete Middle Eastern feast, pair these Cauliflower Shawarma Bowls with warm pita bread, a side of Tzatziki, and a simple chopped salad.
• Make it a casual dinner party centerpiece by setting up a build-your-own-bowl bar with extra toppings like pickled red onions, crumbled feta, fresh herbs, and extra Green Tahini Sauce.
• These bowls are perfect for meal prep. Pack the components separately and assemble just before eating to keep the cauliflower and chickpeas crispy.
• For a heartier meal, swap the basmati rice for a bed of quinoa or couscous, or add a layer of creamy hummus at the bottom of the bowl.
• Serve the Cauliflower Shawarma Bowls as a vibrant, colorful lunch by packing them in a wide, shallow container to showcase all the beautiful layers.
• Turn leftovers into a delicious wrap the next day by stuffing the mixture into a large flour tortilla or lettuce cup with an extra drizzle of sauce.
• For a casual weeknight dinner, serve the bowls family-style with all components in separate dishes, allowing everyone to customize their own perfect bite.

The beauty of these Cauliflower Shawarma Bowls lies in their versatility. Whether you’re meal prepping for the week or hosting friends, these serving ideas will help you create a satisfying and memorable meal every time.

Common Mistakes to Avoid

• Mistake: Using small, wet florets that steam instead of roast. Fix: Cut larger, uniform pieces and pat them completely dry before tossing in oil and spices.
• Mistake: Overcrowding the baking sheet, leading to soggy cauliflower. Fix: Use two sheets if needed, ensuring space between pieces for proper air circulation and crisping.
• Mistake: Skipping the preheating of the baking sheet. Fix: Place your empty sheet pan in the oven as it preheats for a better initial sear on the cauliflower.
• Mistake: Underseasoning the cauliflower and chickpeas. Fix: Be generous with shawarma spices (cumin, coriander, paprika) and salt, coating every piece thoroughly.
• Mistake: Cooking canned chickpeas without drying them first. Fix: Rinse, drain, and pat chickpeas very dry with a towel to ensure they get crispy, not mushy.
• Mistake: Making a thin, bland tahini sauce. Fix: Use high-quality tahini, fresh lemon juice, and enough herbs (parsley/cilantro) for a vibrant, creamy Green Tahini Sauce.
• Mistake: Serving the components lukewarm. Fix: Time your cooking so the crispy cauliflower and chickpeas go straight from the oven to the warm basmati rice.
• Mistake: Forgetting to fluff the basmati rice, causing it to clump. Fix: After cooking, let the rice sit covered for 10 minutes, then fluff gently with a fork.
• Mistake: Not balancing textures and flavors in the final bowl. Fix: Add fresh, crunchy elements like diced cucumber or red onion and a squeeze of lemon before serving.

Storing Tips

• Fridge: Store components of your Cauliflower Shawarma Bowls separately in airtight containers for up to 4 days. Keep the crispy roasted cauliflower and chickpeas, cooked basmati rice, and Green Tahini Sauce in their own containers to maintain texture.
• Freezer: For longer storage, freeze the roasted cauliflower and chickpeas on a baking sheet before transferring to a freezer-safe bag or container for up to 3 months. The sauce and rice do not freeze well and are best made fresh.
• Reheat: Reheat the cauliflower and chickpeas in a 400°F (200°C) oven or air fryer until hot and crispy again, about 5-10 minutes. Ensure the internal temperature reaches 165°F (74°C) for food safety. Reheat rice separately with a splash of water. Assemble bowls fresh with the cool Green Tahini Sauce.

For best results, assemble your Cauliflower Shawarma Bowls just before serving to keep the chickpeas crispy and the fresh flavors of the sauce vibrant.

Conclusion

These Cauliflower Shawarma Bowls are a vibrant, satisfying meal that’s packed with flavor. If you love creative cauliflower dishes, you might also enjoy our Honey-Garlic Cauliflower Recipe. We hope you give this recipe a try! Please leave a comment or rating below, and don’t forget to subscribe for more delicious ideas.

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FAQs

Can I make the components for these Cauliflower Shawarma Bowls ahead of time?

Yes, you can prepare the roasted cauliflower shawarma, crispy chickpeas, and green tahini sauce in advance. Store them separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower and chickpeas in the oven to restore their crispiness before assembling your bowls.

What can I use instead of basmati rice in this recipe?

For a different base, you can use quinoa, couscous, or even a bed of fresh greens. The Cauliflower Shawarma Bowls are versatile, so choose a grain or base that complements the spiced cauliflower and the creamy green tahini sauce.

How do I get the cauliflower and chickpeas really crispy?

Ensure your cauliflower florets and chickpeas are thoroughly dried before tossing them in oil and spices. Spread them in a single layer on your baking sheet without overcrowding. Roast at a high temperature, around 425°F (220°C), until golden and crisp for the best texture in your Cauliflower Shawarma Bowls.