Mediterranean Cauliflower Shawarma Bowl with Lemon Tahini Sauce
This vibrant, plant-based bowl features oven-roasted cauliflower tossed in warm shawarma spices, served over herbed couscous or quinoa, with crisp veggies, tangy pickles, creamy hummus, and a dreamy lemon tahini sauce. It’s spicy (or mild, your choice), satisfying, and full of Mediterranean soul.
Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Cauliflower Shawarma:
1 medium head cauliflower, cut into florets
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp turmeric
¼ tsp cinnamon
Salt and black pepper to taste
Optional: pinch of chili flakes or cayenne for heat
For the Bowl:
1 cup cooked couscous, quinoa, or brown rice
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup pickled red cabbage or turnips
2 tbsp fresh parsley, chopped
½ avocado, sliced
2–4 tbsp hummus
Lemon Tahini Sauce:
¼ cup tahini
Juice of ½ lemon
1 garlic clove, finely grated
2–4 tbsp cold water
Salt to taste
Instructions:
Step 1: Roast the Cauliflower
Preheat oven to 220°C (425°F).
Toss cauliflower with olive oil, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper.
Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and crisp on the edges.
Step 2:Make the Lemon Tahini Sauce
Whisk tahini, lemon juice, garlic, and salt in a small bowl.
Add water slowly while whisking until creamy and pourable.
Step 3: Build the Bowl
Start with a scoop of couscous or grain base.
Add roasted cauliflower, fresh veggies, avocado, hummus, pickles, and herbs.
Drizzle generously with tahini sauce.
Serve warm or at room temperature.
Notes:
Add roasted chickpeas or falafel for extra protein.
Make it a wrap: Stuff everything into warm pita bread.
Want extra tang? Add a spoon of labneh or squeeze of lemon on top.
Tips:
Batch roast: Make a big tray of cauliflower to use in wraps, salads, or bowls throughout the week.
Tahini too thick? Add a spoon of warm water and whisk well.
Meal prep friendly: Store veggies, grains, and cauliflower separately. Assemble when ready to eat.
Frequently Asked Questions
Q: Can I make it less spicy?
A: Yes! Skip chili flakes and use sweet paprika instead of smoked for milder flavor.
Q: Can I make this oil-free?
A: Toss cauliflower with spices and a bit of veggie broth before roasting instead of oil.
Q: Can I use frozen cauliflower?
A: Yes, but roast it directly from frozen at high heat (230°C) for best texture.
Nutritional Information
Calories: 480
Protein: 14g
Carbs: 52g
Fat: 24g
Fiber: 10g
Sugar: 6g
Sodium: 450mg