If you’re looking for a vibrant, flavorful meal that’s both satisfying and packed with wholesome ingredients, the Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe is about to become your new favorite. Imagine tender, spice-roasted cauliflower and chickpeas nestled atop fluffy basmati rice, all drizzled with a fresh, herbaceous green tahini sauce that brings a perfect creamy brightness. This dish is a wonderful blend of Middle Eastern-inspired flavors that’s easy enough for weeknight dinners but impressive enough to serve guests. Plus, it’s vegetarian, colorful, and loaded with texture from crisp cucumbers and juicy cherry tomatoes, making every bite a delightful adventure.
Ingredients You’ll Need
This recipe calls for simple pantry staples and fresh herbs that work together beautifully to create layers of flavor and texture. Every ingredient plays a role, whether it’s the warm spices giving that shawarma essence or the fresh greens in the tahini sauce balancing the dish.
- Curry powder: Adds a warm, aromatic base note that complements the other spices perfectly.
- Paprika: Provides subtle smokiness and a rich red hue to the cauliflower.
- Ground cumin: Brings earthiness that’s characteristic of shawarma seasoning.
- Kosher salt: Essential for seasoning and enhancing all the flavors.
- Black pepper: Adds a hint of heat to round out the spice mix.
- Extra-virgin olive oil: Helps the spices adhere and ensures the cauliflower roasts beautifully.
- Cauliflower head: The hearty vegetable base that roasts to tender perfection.
- Canned chickpeas: Adds protein and a pleasing creamy texture when roasted.
- Cooked white basmati rice: Light and fluffy, it forms the perfect bed for the toppings.
- English or Persian cucumber: Adds crunch and a refreshing coolness.
- Cherry tomatoes: Offer bursts of juicy sweetness.
- Fresh cilantro leaves: Bring bright herbal notes to the tahini sauce.
- Fresh parsley leaves: Lend vibrant color and a mild, fresh flavor.
- Tahini (sesame seed paste): Creates the creamy, nutty base of the green tahini sauce.
- Fresh lemon juice: Provides acidity to balance richness perfectly.
- Minced fresh garlic: Gives a punch of aromatic depth to the sauce.
How to Make Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
Step 1: Roast the Cauliflower and Chickpeas
Start by preheating your oven to 425 degrees Fahrenheit. In a large bowl, mix the curry powder, paprika, ground cumin, kosher salt, black pepper, and olive oil until a fragrant, colorful paste forms. Toss the cauliflower florets and chickpeas in the spice mixture, making sure every piece is well coated. Spread them out on a baking sheet in a single layer to ensure even roasting. Pop it into the oven and roast for 25 to 30 minutes, stirring halfway, until the cauliflower is tender and has those nice browned spots that deliver such wonderful flavor.
Step 2: Prepare the Green Tahini Sauce
While your cauliflower and chickpeas are roasting, blend together the fresh cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper in a food processor or blender. Add water one tablespoon at a time to reach a smooth, drizzly consistency. This green tahini sauce is the magic that ties all the components together, adding brightness and creaminess with every spoonful.
Step 3: Assemble the Bowls
Start by dividing the warm basmati rice among your serving bowls. Top with the roasted cauliflower and chickpeas, then generously drizzle the green tahini sauce over each portion. Finish by adding thinly sliced cucumbers and halved cherry tomatoes for a fresh pop of color and texture. Serve warm or let it come to room temperature—the flavors are fantastic either way.
How to Serve Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
Garnishes
Garnishing your cauliflower shawarma bowls is a chance to add extra texture and freshness. Consider sprinkling chopped fresh herbs like mint or parsley on top, or adding a few toasted pine nuts or pumpkin seeds for crunch. A squeeze of extra lemon juice before digging in will lift the flavors even more, making each bite zing with brightness.
Side Dishes
This dish is hearty on its own, but it pairs wonderfully with simple side dishes like a crisp fattoush salad, warm pita bread, or a light cucumber yogurt dip (tzatziki). These sides add different textures and cooling elements that complement the warm, spiced cauliflower beautifully.
Creative Ways to Present
For a stunning presentation, serve the bowls in colorful ceramic dishes and drizzle the green tahini sauce in artistic swirls. You can also turn this recipe into an interactive meal by placing all the components in separate bowls and letting everyone build their own bowls. This adds an element of fun and customization that friends and family will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted cauliflower, chickpeas, and sauce in individual airtight containers in the refrigerator. This dish keeps well for up to 3 days, so you can enjoy the leftovers for quick lunches or dinners during the week without losing any flavor or texture.
Freezing
While the roasted cauliflower and chickpeas freeze well, it’s best to keep the green tahini sauce separate from the freezing process, as its texture can change. Freeze the cooked cauliflower and chickpeas in a freezer-safe container for up to 2 months. When you’re ready to eat, thaw overnight in the fridge.
Reheating
To reheat, warm the roasted cauliflower and chickpeas in the oven at 350 degrees Fahrenheit for about 10 minutes or until heated through, which helps maintain their crispy edges. Alternatively, gently reheat them in a skillet. Add the green tahini sauce fresh after reheating to keep it vibrant and creamy.
FAQs
Can I use a grain other than basmati rice?
Absolutely! While basmati rice is traditional and has a lovely fluffy texture, you can easily swap it for quinoa, couscous, farro, or even cauliflower rice if you want to keep it low-carb. Each will offer a slightly different texture and flavor profile that works well with the spiced cauliflower and sauce.
Is this recipe vegan and gluten-free?
Yes, the Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe is naturally vegan and gluten-free, making it suitable for many dietary preferences. Just be sure your tahini is pure (most are), and use gluten-free grains or rice as the base.
Can I prepare the green tahini sauce in advance?
Definitely! The green tahini sauce can be made up to 2 days ahead and stored in the refrigerator in a sealed jar. Just give it a good stir before serving, and if it thickens too much, thin it out with a little water or lemon juice to your desired texture.
How spicy is the cauliflower shawarma seasoning?
This recipe offers mild warmth from the spices like paprika and cumin but isn’t overly spicy. If you like a kick, feel free to add a pinch of cayenne pepper or some crushed red pepper flakes to the seasoning blend for extra heat.
Can I roast the cauliflower and chickpeas in an air fryer?
Yes, you can roast the cauliflower and chickpeas in an air fryer for a crispier texture in less time. Set the air fryer to 400 degrees Fahrenheit and cook for about 15-20 minutes, shaking halfway through to ensure even cooking. Keep an eye to prevent burning.
Final Thoughts
If you want a dish that’s bursting with flavor, texture, and color, you simply must try the Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe. It’s a wonderful way to enjoy a wholesome plant-based meal that never feels boring. Whether you’re cooking for family, friends, or just treating yourself, this recipe delivers all the comfort and excitement you want in a meal. Give it a go, and I promise it will become one of your go-to dishes for any occasion!
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Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Delicious and wholesome Cauliflower Shawarma Bowls featuring roasted spiced cauliflower and chickpeas, served over fragrant basmati rice with a creamy green tahini sauce. This vibrant, plant-based meal is packed with Middle Eastern flavors and fresh herbs, perfect for a nutritious lunch or dinner.
Ingredients
Spiced Vegetables and Chickpeas
- 1 Tbsp curry powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 Tbsp extra-virgin olive oil
- 1 large head cauliflower, chopped into florets
- 1 (15-oz) can chickpeas, rinsed, drained, and patted dry
Base and Garnishes
- 2 cups cooked white basmati rice (or grain of choice)
- Thinly sliced English or Persian cucumber (optional)
- Halved cherry tomatoes (optional)
Green Tahini Sauce
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini (sesame seed paste)
- 2 Tbsp fresh lemon juice
- 1/2 tsp minced fresh garlic
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the cauliflower and chickpeas.
- Mix the spices and oil: In a large bowl, combine the curry powder, paprika, ground cumin, kosher salt, black pepper, and extra-virgin olive oil to create a flavorful spice mixture.
- Coat cauliflower and chickpeas: Add the cauliflower florets and chickpeas to the bowl with the spice mixture and toss thoroughly to ensure even coating on all pieces.
- Roast the vegetables: Spread the coated cauliflower and chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the cauliflower is tender and slightly charred for maximum flavor.
- Prepare the green tahini sauce: While the vegetables roast, place cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper in a blender or food processor. Blend until smooth, adding water one tablespoon at a time until the sauce reaches your desired consistency.
- Assemble the bowls: Divide the cooked basmati rice evenly among four bowls. Top with the warm roasted cauliflower and chickpeas, then drizzle generously with the green tahini sauce. Garnish with thinly sliced cucumber and halved cherry tomatoes if desired.
- Serve: Enjoy your Cauliflower Shawarma Bowls warm or at room temperature for a delightful and healthy meal.
Notes
- You can use any grain of your choice instead of basmati rice, such as quinoa or couscous.
- Adjust the spiciness by modifying the amount of curry powder and paprika according to your taste preferences.
- The green tahini sauce can be prepared a day ahead and stored in the refrigerator for convenience.
- For added protein, consider topping the bowls with grilled chicken or baked tofu if not strictly vegetarian.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
