Easy Cauliflower Shawarma Bowls with Creamy Tahini

Are you looking for a fresh start after a busy week? These Cauliflower Shawarma Bowls are exactly what you need right now.

They are light, vibrant, and full of warm Mediterranean spices. You will love how simple they are to pull together. It is the perfect recipe for a healthy reset that tastes like a treat.

Why You’ll Love This Recipe

This recipe is a total winner for busy families. It turns a humble head of cauliflower into something truly special. The spices are warm but not too spicy for the kids.

It is a budget-friendly meal that feels like it came from a fancy cafe. You can prep the veggies while the cauliflower roasts in the oven. It makes your kitchen smell absolutely amazing and cozy.

Simple Cooking Steps

Making these bowls is very straightforward and stress-free. You just toss everything on a pan and let the oven do the work. The creamy tahini dressing comes together in just one minute.

Even if you are new to plant-based cooking, you can do this. The steps are easy to follow and very forgiving. You will feel like a pro when you assemble these beautiful bowls.

Ingredients You’ll Need

Most of these items are likely already in your pantry. Using fresh lemon makes a big difference in the flavor.

• 1 large head cauliflower, cut into 1-inch florets
• 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 2 cups cooked white quinoa
• 1 cup cherry tomatoes, halved
• 1 large English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup hummus
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, finely minced
• 2 tablespoons warm water
• 1/4 cup fresh flat-leaf parsley, chopped

Step-by-Step Directions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mix cauliflower with oil and all the dry spices.
3. Toss the florets well until every piece is coated in the golden spice mix.
4. Spread the cauliflower on the pan in a single layer for even roasting.
5. Roast for 25 to 30 minutes until the edges are dark and tender.
6. Whisk the tahini, lemon juice, minced garlic, and water until smooth and creamy.
7. Scoop 0.5 cups of cooked quinoa into four serving bowls.
8. Top the quinoa with roasted cauliflower, tomatoes, cucumbers, and red onion.
9. Add a big dollop of hummus to each bowl for extra creaminess.
10. Drizzle with the tahini sauce and sprinkle with fresh parsley before serving.

Best Ways to Enjoy It

Serve these bowls while the cauliflower is still warm and roasted. The contrast between the hot cauliflower and cool cucumbers is lovely. You can serve this with warm pita bread on the side.

Set the bowls out and let everyone build their own at the table. It is a fun way to get the whole family involved. Pair it with a glass of iced tea for a perfect lunch.

Storage & Reheating

Store the components in separate airtight containers in the fridge. They will stay fresh for up to four days. This makes it a fantastic meal prep option for your work week.

When you are ready to eat, reheat the cauliflower and quinoa together. Keep the fresh veggies and tahini sauce cold until you are ready. The sauce may thicken in the fridge, so just add a splash of water.

Recipe Tips for Best Results

• Don’t skip the parchment paper for an easy cleanup later.
• Avoid crowding the pan so the cauliflower roasts instead of steams.
• Use warm water for the dressing to help the tahini emulsify quickly.
• Cut your florets into even sizes so they cook at the same time.
• For a holiday gathering, double the batch to feed a larger crowd.
• Add a handful of fresh mint for an extra pop of flavor.
• Taste your dressing and add more lemon if you like it tangy.

Easy Flavor Ideas

• Swap the quinoa for brown rice or farro if you prefer.
• Add a can of rinsed chickpeas to the pan for extra protein.
• Use Greek yogurt instead of tahini for a different creamy base.
• Swap red onion for pickled onions to add a bright crunch.

Common Questions

Can I use frozen cauliflower?

You can use frozen, but it won’t get as crispy as fresh. Make sure to thaw and pat it dry very well first. Increase the roasting time by five minutes if needed.

Is this recipe kid-approved?

Yes, most kids love the mild, earthy flavors of the roasted cauliflower. You can serve the components separately if your children don’t like their food touching. The hummus is usually a big hit with little ones.

I hope these vibrant bowls bring a little sunshine to your kitchen today. They are so simple to make and feel so good to eat. Enjoy every fresh bite!

— Lidia

Cauliflower Shawarma Bowls

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 455 kcal

Ingredients

  

• 1 large head cauliflower, cut into 1-inch florets
• 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 2 cups cooked white quinoa
• 1 cup cherry tomatoes, halved
• 1 large English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup hummu s
• 1/4 cup tahin i
• 2 tablespoons fresh lemon juice
• 1 clove garlic , finely minced
• 2 tablespoons warm water
• 1/4 cup fresh flat-leaf parsley, chopped

Instructions

 

• Preheat a convection oven to 400°F (200°C) and line a heavy-duty rimmed baking sheet with parchment paper.
• In a large stainless steel mixing bowl, combine cauliflower florets with olive oil, cumin, paprika, turmeric, coriander, cinnamon, garlic powder, and salt.
• Toss the cauliflower vigorously until the spice slurry achieves total surface coverage on each floret.
• Distribute the florets across the baking sheet in a single layer to ensure proper heat circulation and Maillard reaction.
• Roast for 25 to 30 minutes, agitating the pan halfway through the duration, until the cauliflower exhibits charred edges and a tender internal texture.
• Prepare the dressing by whisking tahini, lemon juice, minced garlic, and warm water in a small bowl until a smooth, pourable emulsion is formed.
• Assemble the bowls by layering 0.5 cups of cooked quinoa as the base in four separate vessels.
• Equitably distribute the roasted cauliflower, tomatoes, cucumbers, and red onion atop the grain base.
• Add a 2-tablespoon quenelle of hummus to each bowl.
• Finish by drizzling the tahini emulsion over the components and garnishing with chopped parsley.