why make this recipe
Cauliflower Shawarma Bowls are a hearty and healthy dish packed with flavor. This recipe takes the goodness of cauliflower and chickpeas, spices them with aromatic seasonings, and serves them over fluffy rice. Topped with a vibrant Green Tahini Sauce, this meal is not only satisfying but also nutritious. It’s perfect for a casual weeknight dinner or meal prep for the week ahead. Plus, it’s vegan and gluten-free, catering to various dietary preferences.
how to make Cauliflower Shawarma Bowls
Ingredients
- 1 large head cauliflower, chopped into florets
- 1 (15-oz.) can chickpeas, rinsed and drained
- 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
- 2 cups cooked white basmati rice (or grain of choice)
- Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes
For the Green Tahini Sauce:
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. minced fresh garlic
- 1/4 tsp. ground cumin
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Directions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
- On two baking sheets, toss the cauliflower florets with 2 tablespoons of olive oil. On another baking sheet, toss the chickpeas with the remaining olive oil. Sprinkle the spice mixture evenly over both.
- Roast the cauliflower and chickpeas for 30 minutes, tossing them halfway through, until they are crispy.
- To make the Green Tahini Sauce, blend the cilantro leaves, parsley leaves, tahini, lemon juice, minced garlic, ground cumin, kosher salt, black pepper, and a little warm water until smooth.
- To assemble your bowls, place rice as the base, top it with roasted cauliflower and chickpeas, and drizzle with the tahini sauce.
how to serve Cauliflower Shawarma Bowls
Serve the Cauliflower Shawarma Bowls warm. You can add some optional toppings, like thinly sliced cucumber or halved cherry tomatoes, for extra freshness and crunch. Enjoy them as a main dish or a side dish at gatherings.
how to store Cauliflower Shawarma Bowls
You can store the leftovers in an airtight container in the refrigerator. They will stay good for 3-4 days. To reheat, simply microwave until warm, or you can enjoy them cold if you prefer.
tips to make Cauliflower Shawarma Bowls
- Make sure to cut the cauliflower into evenly sized florets for even cooking.
- Feel free to experiment with different spices based on your taste preferences.
- If you’re not a fan of tahini, you can substitute it with yogurt or a different dressing.
variation
You can add grilled chicken or any other protein for a non-vegan option. You could also switch the basmati rice for quinoa or couscous for a different texture.
FAQs
1. Can I make this dish ahead of time?
Yes, you can roast the cauliflower and chickpeas ahead and store them separately. Assemble the bowls when ready to serve.
2. Is there a nut-free option for the tahini sauce?
Yes, you can skip the tahini and use yogurt instead to keep the sauce creamy and delicious.
3. Can I use frozen cauliflower?
You can use frozen cauliflower; just ensure to thaw and drain it properly before roasting for the best results.
