Roasted Cauliflower Shawarma Bowls with Tahini-Herb Sauce

Shawarma spices, rooted in Levantine street cooking, transform humble cauliflower into the star of these vibrant bowls. Roasted until crisp-edged with chickpeas, they rest over grains with cool vegetables and a bright tahini-herb sauce.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 490 cal
• 18g protein
• 52g carbs
• 25g fat
• 12g fiber

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Ingredients

• 1 large head (about 2 lb) cauliflower florets
• 3 Tbsp, divided extra-virgin olive oil
• 2 Tbsp shawarma spice blend (or cumin, paprika, turmeric, coriander, cinnamon)
• 1 tsp, divided kosher salt
• 3 cups cooked quinoa or bulgur
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 cup English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup fresh parsley, chopped
• 1/4 cup tahini
• 3 Tbsp lemon juice
• 1 garlic clove, grated
• 3–4 Tbsp warm water
• 2 Tbsp plain yogurt or dairy-free yogurt (optional)
• 2 Tbsp toasted pine nuts or almonds (optional)

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment. Cut cauliflower into medium florets of even size.
2. 2Toss cauliflower and chickpeas with olive oil, shawarma spice, and salt until every piece is coated. Spread in a single layer.
3. 3Roast 25–30 minutes, flipping halfway, until cauliflower edges are deeply browned and crisp-tender and chickpeas are slightly crunchy.
4. 4Meanwhile, cook quinoa or bulgur if not already prepared; fluff with a fork and keep warm or cool slightly for meal prep.
5. 5Make the sauce: whisk tahini, lemon juice, grated garlic, remaining salt, optional yogurt, and warm water until smooth and drizzleable; add more water a teaspoon at a time if too thick.
6. 6Dice cucumber, halve tomatoes, thinly slice red onion, and chop parsley; toss the vegetables lightly with the remaining olive oil.
7. 7Divide warm quinoa among 4 bowls. Arrange roasted cauliflower and chickpeas over one side of each bowl.
8. 8Spoon the fresh cucumber-tomato mixture on the other side for cool contrast.
9. 9Drizzle generously with tahini-herb sauce and finish with parsley and toasted nuts if using.
10. 10Serve warm or at room temperature. For work lunches, pack sauce separately and reheat the grain and cauliflower gently before adding cold toppings.