Roasted Cauliflower Shawarma Bowls with Tahini Drizzle

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 1 large head (about 2 lbs) cauliflower florets
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp shawarma spice blend
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 3 cups cooked quinoa or farro
• 1 (15 oz) can, drained canned chickpeas
• 1 English cucumber
• 1 cup halved cherry tomatoes
• 1/4 thinly sliced red onion
• 1/3 cup chopped fresh parsley
• 1/4 cup tahini
• 3 Tbsp fresh lemon juice
• 1 grated garlic clove
• 3–4 Tbsp warm water
• 1/2 cup (optional) plain Greek yogurt

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment. Toss cauliflower florets and drained chickpeas with olive oil, shawarma spice, smoked paprika, and salt until evenly coated.
2. 2Spread in a single layer and roast 22–28 minutes, flipping halfway, until cauliflower edges are deeply browned and crispy and chickpeas are golden.
3. 3While vegetables roast, cook quinoa or farro according to package if not already prepared; fluff and keep warm.
4. 4Whisk tahini, lemon juice, grated garlic, remaining salt, and warm water until smooth and pourable; adjust water for a thick-drizzle consistency.
5. 5Dice the cucumber, halve tomatoes, and thinly slice red onion; toss the vegetables with chopped parsley and a drizzle of remaining olive oil.
6. 6Divide warm grains among four bowls. Top each with a generous scoop of roasted cauliflower and chickpeas.
7. 7Add a pile of the fresh cucumber-tomato salad on the side of each bowl.
8. 8Drizzle everything liberally with tahini sauce and add a spoonful of Greek yogurt if using for extra creaminess.
9. 9Finish with an extra pinch of shawarma spice or sumac and serve warm or at room temperature; bowls reheat well for lunch the next day.