Description
A flavorful and satisfying vegetarian take on shawarma, featuring roasted cauliflower and a creamy tahini sauce.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- Salt and black pepper to taste
- 1 cup cooked quinoa
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- For the Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2–4 tablespoons water, to thin
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss cauliflower florets with olive oil, cumin, coriander, paprika, turmeric, salt, and pepper.
- Spread the seasoned cauliflower in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
- While the cauliflower roasts, prepare the tahini sauce. Whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water until the sauce reaches your desired consistency.
- Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with roasted cauliflower, chopped cucumber, red onion, and fresh parsley.
- Drizzle generously with tahini sauce.
Notes
- You can add other vegetables like bell peppers or cherry tomatoes to the roasting pan with the cauliflower.
- For a spicier kick, add a pinch of cayenne pepper to the cauliflower seasoning.
- Serve with warm pita bread if desired.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: cauliflower shawarma, vegetarian shawarma, plant-based bowls, healthy dinner, quinoa bowls, tahini sauce, roasted cauliflower