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Cauliflower Shawarma Bowls

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A vibrant, delicious vegetarian take on shawarma, featuring spiced cauliflower on a bed of basmati rice with crunchy veggies and creamy tahini sauce.

Ingredients

Scale
  • 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
  • Optional toppings:
  • Thinly sliced English or Persian cucumber
  • 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

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss the cauliflower florets with olive oil, curry powder, paprika, cumin, salt, and black pepper.
  3. Spread the spiced cauliflower on a baking sheet lined with parchment paper and bake for about 25–30 minutes.
  4. Rinse and drain the chickpeas, then pat them dry and toss with olive oil, paprika, and a pinch of salt.
  5. Spread the chickpeas on another baking sheet and bake for 15–20 minutes or until crispy.
  6. Whisk together tahini, lemon juice, minced garlic, ground cumin, salt, and black pepper in a small bowl.
  7. Assemble the bowls starting with a scoop of basmati rice, followed by the roasted cauliflower and crispy chickpeas.
  8. Drizzle the tahini dressing over the top.
  9. Serve warm and enjoy!

Notes

These bowls are customizable; add protein or seasonal veggies as desired. Perfect for meal prep!

Nutrition

Keywords: cauliflower, shawarma, vegetarian, healthy, bowl, tahini, rice, chickpeas

Find it online: https://flavorsbyclara.com/keto-cauliflower-shawarma-bowls-20-minute-dinner/