• Clean the cauliflower head and dice it into florets. Don't make small pieces; keep them a little larger florets.
• Take out a can of chickpeas and rinse them with clean water.
• 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 Shawarma Bowl

• 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 the shawarma bowl immediately.