🌟 Can Cauliflower Really Replace Shawarma?
Traditional shawarma is known for its bold Middle Eastern spices and slow-roasted meat — but what if you could capture those same smoky, aromatic flavors in a completely plant-based bowl?
These Cauliflower Shawarma Bowls prove that roasted cauliflower, when coated in the right blend of spices, becomes crispy, tender, and deeply satisfying. Combined with fluffy rice or quinoa, creamy hummus, crunchy vegetables, and a drizzle of tahini sauce, this dish delivers layers of flavor and texture in every bite.
Perfect for:
- 🌱 Plant-based meals
- 🥗 Healthy lunch bowls
- 🥙 Meal prep
- 🌍 Mediterranean-inspired dinners
Bold spices. Fresh toppings. Total comfort.
🛒 Ingredients
🥦 Shawarma Cauliflower
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
✨ Optional: pinch of cayenne for heat.
🍚 Bowl Base
- 2 cups cooked rice or quinoa
🥗 Fresh Toppings
- Cherry tomatoes, halved
- Sliced cucumber
- Shredded lettuce
- Red onion, thinly sliced
- Fresh parsley
🥣 Creamy Tahini Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 small garlic clove, minced
- 2–3 tablespoons warm water
- Salt to taste
⏱ Timing
| Step | Time |
|---|---|
| Prep | 15 minutes |
| Roast | 25 minutes |
| Total | 40 minutes |
Meal-prep friendly and efficient.
👩🍳 Step-by-Step Instructions
Step 1: Preheat & Season
Preheat oven to 425°F (220°C).
In a bowl, toss cauliflower florets with olive oil and all spices.
Coat evenly.
Step 2: Roast to Perfection
Spread cauliflower in single layer on baking sheet.
Roast 22–25 minutes, flipping halfway, until golden and slightly crispy.
✨ High heat = caramelized edges.
Step 3: Prepare Tahini Sauce
Whisk tahini, lemon juice, garlic, salt, and warm water until smooth.
Adjust consistency as needed.
Step 4: Assemble the Bowls
Add rice or quinoa to bowl.
Top with roasted cauliflower.
Add fresh vegetables and parsley.
Drizzle generously with tahini sauce.
Step 5: Serve & Enjoy
Serve warm or at room temperature.
Optional extras:
- Hummus
- Pickled onions
- Pita bread
- Hot sauce
💪 Nutritional Highlights (Per Serving)
- Calories: 400–450
- Protein: 12–15g
- Fiber: 8–10g
- Rich in antioxidants
- Naturally dairy-free
Cauliflower provides vitamin C and fiber, while tahini adds healthy fats.
🌿 Customization Ideas
🔹 Add Protein
Add chickpeas or falafel.
🔹 Low-Carb
Use cauliflower rice.
🔹 Extra Creamy
Add dollop of hummus.
🔹 Gluten-Free
Serve without pita.
🔹 Spicier Version
Add harissa or chili flakes.
Highly adaptable and satisfying.
🍽 Serving Suggestions
Serve Cauliflower Shawarma Bowls with:
- Warm pita bread
- Tabbouleh
- Baba ganoush
- Lemon wedges
Perfect for lunch bowls or dinner spreads.
⚠️ Common Mistakes to Avoid
❌ Overcrowding baking sheet
❌ Roasting at low temperature
❌ Skipping spice blend
❌ Not flipping halfway
❌ Too much tahini (balance matters)
Crisp texture makes the difference.
🧊 Storage & Meal Prep
Refrigerator
Store up to 4 days (separate sauce).
Reheat
Warm cauliflower in oven or skillet.
Sauce may thicken — add water to thin.
Ideal for weekly meal prep bowls.
🤎 Final Thoughts
Cauliflower Shawarma Bowls are bold, colorful, and packed with Middle Eastern-inspired flavor. Roasted spiced cauliflower combined with fresh toppings and creamy tahini creates a balanced, satisfying meal. Try them tonight, share your favorite toppings in the comments, and subscribe for more vibrant plant-based recipes!
🥙 Spiced. Fresh. Perfectly balanced. ✨
Cauliflower Shawarma Bowls
Flavor-packed roasted cauliflower seasoned with warm shawarma spices, served over fluffy rice with crisp veggies and creamy tahini sauce. A healthy, satisfying plant-based bowl perfect for meal prep or weeknight dinners.
- 11 headcauliflower, cut into florets
- 22 tbspolive oil
- 31 tspground cumin
- 41 tsppaprika
- 51 tspturmeric
- 6½ tspground coriander
- 7½ tspgarlic powder
- 8½ tspsalt
- 9¼ tspblack pepper
- 102 cupscooked basmati rice or quinoa
- 111 cupcherry tomatoes, halved
- 121cucumber, diced
- 13½red onion, thinly sliced
- 14¼ cupfresh parsley, chopped
- 15Tahini Sauce:
- 16¼ cuptahini
- 172 tbsplemon juice
- 181garlic clove, minced
- 193 tbspwarm water
- 20¼ tspsalt
- 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2In a large bowl, toss cauliflower florets with olive oil, cumin, paprika, turmeric, coriander, garlic powder, salt, and pepper.
- 3Spread cauliflower evenly on the baking sheet.
- 4Roast for 30–35 minutes, flipping halfway, until golden and slightly crispy.
- 5In a small bowl, whisk together tahini, lemon juice, garlic, salt, and warm water until smooth and creamy.
- 6Assemble bowls by adding rice or quinoa as the base.
- 7Top with roasted cauliflower, tomatoes, cucumber, red onion, and parsley.
- 8Drizzle generously with tahini sauce and serve immediately.
For extra flavor, add crispy roasted chickpeas or a spoonful of hummus. If you like heat, sprinkle with chili flakes or drizzle with harissa. This recipe is also great for weekly meal prep — store components separately for up to 4 days.
