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A vibrant bowl of roasted cauliflower shawarma with quinoa, fresh cucumbers, tomatoes, and a drizzle of tahini sauce.

Cauliflower Shawarma Bowls

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.