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Cauliflower shawarma bowl with roasted spiced cauliflower, crispy chickpeas, rice, fresh cucumber and tomato, and tahini sauce drizzled on top.
Linda

Cauliflower Shawarma Bowls

These Cauliflower Shawarma Bowls bring together roasted shawarma-spiced cauliflower, crispy chickpeas, fluffy rice or quinoa, fresh veggies, and a creamy garlic tahini sauce for a hearty, flavor-packed meal. Everything roasts on a single sheet pan, making this recipe perfect for busy weeknights or meal prep. It is naturally vegetarian, easily made vegan and gluten-free, and fully customizable with your favorite grains, toppings, and spice level.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Middle Eastern–inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shawarma Cauliflower & Chickpeas
  • 1 large head cauliflower cut into bite-size florets
  • 1 can (15 oz) chickpeas drained, rinsed, and patted dry
  • 3 tablespoons olive oil divided
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika or sweet paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper
Bowls & Toppings
  • 2 cups cooked rice or quinoa about 1 cup dry before cooking
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced or pickled
  • 0.25 cup fresh parsley or cilantro chopped
Tahini Sauce
  • 0.33 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove finely minced or grated
  • 3 tablespoons warm water plus more as needed to thin
  • 1 pinch salt to taste

Equipment

  • large rimmed sheet pan
  • Mixing bowls
  • Chef's knife
  • Cutting board
  • Measuring Cups and Spoons
  • Whisk
  • medium saucepan

Method
 

  1. 1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup, or lightly oil the pan to prevent sticking.
  2. 2. Season the cauliflower: Add the cauliflower florets to a large mixing bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with the ground cumin, smoked paprika, ground coriander, turmeric, cinnamon, garlic powder, 3/4 teaspoon kosher salt, and black pepper. Toss until every piece of cauliflower is evenly coated in oil and spices. Spread the cauliflower in an even layer over half of the prepared sheet pan.
  3. 3. Season the chickpeas: Pat the drained and rinsed chickpeas very dry with a clean kitchen towel. In the same bowl, toss the chickpeas with the remaining 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Spread them out on the other half of the sheet pan, leaving a little space around each chickpea so they can crisp up in the oven.
  4. 4. Roast until golden: Transfer the sheet pan to the oven and roast for 20 to 25 minutes, stirring or flipping the cauliflower and chickpeas once halfway through. The cauliflower should be tender with dark golden, lightly charred edges, and the chickpeas should be crisp and slightly chewy. If needed, roast for an additional few minutes for deeper color and crunch.
  5. 5. Cook the grains and make the tahini sauce: While the cauliflower and chickpeas roast, cook the rice or quinoa according to package directions if it is not already prepared. For the sauce, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl. The mixture may thicken at first. Gradually whisk in the warm water, one tablespoon at a time, until the sauce becomes smooth, creamy, and pourable.
  6. 6. Prep the fresh toppings: Chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley or cilantro. Arrange them in small bowls or on a plate so they are ready for assembling the cauliflower shawarma bowls.
  7. 7. Assemble the bowls: Divide the cooked rice or quinoa among four serving bowls. Top each bowl with roasted cauliflower and chickpeas, then add the cucumber, tomatoes, red onion, and herbs. Drizzle generously with the tahini sauce and season with extra salt, pepper, or lemon juice to taste. Serve the cauliflower shawarma bowls warm, with extra sauce on the side if desired.

Notes

For the best texture, make sure the chickpeas are very dry before roasting and avoid overcrowding the sheet pan so the cauliflower and chickpeas roast instead of steam. If your tahini sauce looks thick or clumpy, simply keep whisking in warm water a little at a time until it loosens into a smooth, drizzly consistency. You can customize these cauliflower shawarma bowls with your favorite grains, add extra veggies, or include grilled chicken or tofu for additional protein. Store leftover components in separate airtight containers in the refrigerator for up to 4 days and assemble bowls just before serving for the freshest flavor and texture.