Cauliflower Shawarma Bowls

Try these simple roasted cauliflower shawarma bowls for a hearty, easy, and quick meal. This shawarma spiced combination offers a delicious and nutritious vegan (plant-based) and gluten-free meal.

This cauliflower shawarma bowl features cauliflower and chickpeas roasted with aromatic shawarma spices, creating a flavorful and satisfying dish. Drizzle the vibrant green tahini sauce, adding a creamy and herbaceous finish. These roasted cauliflower shawarma bowls are truly delicious and have a Mediterranean flavor that appeals to me.

Also, while white roasting cauliflower, add a can of chickpeas to make the meal wholesome by including protein on your plate. You can roast the cauliflower and chickpeas in the oven or the air fryer. I love to roast them in the air fryer. You can also bake them together for a quick result. They will take the same time to get properly roasted. Don't overcrowd the basket, though, for even cooking.

Cauliflower Shawarma Bowl

Ingredients Required

Cauliflower Head - cut into bite-sized florets.

Seasoning - shawarma spice mix

Olive Oil - extra virgin olive oil

Chickpeas - canned chickpeas (drained and rinsed) or cooked chickpeas

For Serving -:

Green Tahini Sauce - Lemon herb tahini sauce

Cooked Rice - long grain rice like basmati

Cucumber, Tomato, Onion, Cilantro/ Parsley

Substitutions -

Shawarma spice - garlic powder, onion powder (optional), ground cumin, coriander, a pinch of turmeric, smoked paprika, cayenne pepper, ground cloves

Green herb tahini sauce—Drizzle simple tahini sauce into the bowl. You can also try herb yogurt sauce in the bowl. That is yummy, too. To make that, blend Greek yogurt, garlic cloves, chili pepper, herbs like cilantro and parsley, and lemon juice into a smooth paste.

Instructions

Roasted Shawarma Cauliflower

Clean the cauliflower head and dice it into florets. Don't make small pieces; keep them a little large heads.

Take out a can of chickpeas and rinse them with clean water. You can also cook the chickpeas at home only. Soak the chickpeas for 8 - 10 hours. Then, cook them in an instant pot or manual pressure cooker.

Add cauliflower and chickpeas to a large mixing bowl. Wipe the cauliflower and chickpeas with a clean kitchen towel to remove excess water from the bowl.

Now add the seasoning along with olive oil. Toss to coat them well with the seasoning.

Preheat the air fryer to 190 F for 3 minutes. Then, transfer the seasoned cauliflower and chickpeas to the air fryer basket. Air fry for 15 minutes at 380 F (190 C). For the last 2 minutes, increase the temperature to 400 F (200 C) if you like the florets a little charred.

Lemon Herb Tahini:

Blend all ingredients (tahini, olive oil, lemon juice, garlic, salt, pepper, and herbs like cilantro and parsley) in a food processor until smooth. Add a jalapeno or serrano pepper for a kick of heat, though that's optional and as per preference.

Prepare the roasted cauliflower shawarma bowls:

In a deep bowl or a plate, add cooked rice. Top it with roasted cauliflower and chickpeas. Add some diced cucumber, tomatoes, and onions. Drizzle the green tahini sauce over it with an extra sprinkle of lemon juice and a pinch of shawarma spices. Serve this immediately for a warm, soulful meal. It hardly takes 30 minutes to make this bowl of wholesome, flavorful, healthy vegan meal.

How to store?

You can store the roasted cauliflower and herb tahini separately in airtight boxes in the refrigerator for 5 - 6 days. When ready to consume, reheat the cauliflower and chickpeas. Add to warm rice. Drizzle some dressing over them to add freshness to the bowl.

Similar Recipes-

Air Fryer Cauliflower

Air Fryer Chickpeas

Vegan Burrito Bowl

Cauliflower Shawarma Bowls

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