Jump to Recipe Print RecipeAs I stood in my kitchen, the aroma of roasted spices danced around me, transporting me straight to the bustling markets of the Middle East. That’s the magic of these Cauliflower Shawarma Bowls—each bite is a journey filled with warm spices and fresh, vibrant ingredients. Perfect for meal prep, this recipe not only caters to vegan and gluten-free diets but also transforms humble cauliflower into a delightful center of your plate. The crispy, tender florets, paired with tangy quick-pickled red cabbage and fresh tabbouleh, create a satisfying dish that’s full of texture and flavor. Ready to elevate your weeknight dinners or impress your guests? Let’s dive into these delicious bowls and discover the simple pleasure of homemade goodness! Why try Cauliflower Shawarma Bowls? Flavor Explosion: Each bite of these bowls bursts with a harmonious blend of spices and fresh ingredients, making them a true flavor sensation. Healthy and Wholesome: Packed with vitamins, fiber, and plant-based protein, they cater perfectly to vegan and gluten-free diets. Versatile Meal Prep: Enjoy hassle-free meal prep with components that keep well, allowing you to savor this dish throughout the week. For a lighter option, try Cauliflower Black Bean Tostadas. Eye-Catching Presentation: The colorful layers of roasted cauliflower, bright tabbouleh, and tangy cabbage create a visually stunning meal that will impress your family and friends. Customizable Flavors: Easily adapt the recipe to fit your taste buds; try topping with grilled chickpeas or adding your favorite spices. Explore delicious variations with these Fryer Buffalo Cauliflower for a fun twist! Cauliflower Shawarma Bowls Ingredients For the Roasted Cauliflower Cauliflower – Provides the main substance of the dish, roasted until golden and crispy. Curry Powder – Adds warmth and depth of flavor; substitute with garam masala for a different twist. Cumin Powder – Enhances the earthy flavor and pairs well with smoked spices. Garlic Powder – Contributes rich, garlicky goodness; fresh garlic can intensify the flavor. Ground Coriander – Offers a citrusy brightness that lifts the dish. Smoked Paprika – Delivers subtle smokiness to enrich the overall flavor. Olive Oil – Essential for roasting; helps to achieve that perfect golden brown hue. Salt and Pepper – Basic seasonings essential to taste. For the Quick-Pickled Cabbage Shredded Red Cabbage – Quick-pickled for a tangy crunch; substitute with fresh cabbage if you prefer a non-pickled version. Water, Apple Cider/Red Wine Vinegar, Maple Syrup/Sugar, Sea Salt – Combine these essential pickling ingredients, adjusting vinegar based on personal preference. For the Tabbouleh Base Grains (Bulgur Wheat, Quinoa, or Couscous) – Acts as the hearty base; opt for quinoa for a gluten-free alternative. Fresh Herbs (Curly Parsley, Mint) – Essential for that vibrant tabbouleh flavor. Cucumber and Cherry Tomatoes – Fresh elements that add color and crunch to the tabbouleh. For the Tahini Sauce Tahini – Provides creaminess that ties all the elements together with its nuttiness. Lemon Juice – Brightens the sauce and balances the flavors. Garlic – Adds an extra kick to the garlic sauce; adjust to taste. For Serving Hummus – Adds heartiness and creaminess, perfect for dipping. Pita Wedges – Serve alongside for an authentic Middle Eastern experience. Enjoy these Cauliflower Shawarma Bowls, packed with the warming spices and vibrant flavors that make them so irresistible! Step‑by‑Step Instructions for Cauliflower Shawarma Bowls Step 1: Preheat the Oven Begin by preheating your oven to 425°F (220°C). This high temperature is essential for achieving crispy roasted cauliflower. As it heats, gather your baking sheet and parchment paper, which will help prevent the florets from sticking and ensure even roasting. Step 2: Roast the Cauliflower In a large bowl, toss cauliflower florets with olive oil, curry powder, cumin, garlic powder, ground coriander, smoked paprika, salt, and pepper until well coated. Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until the florets are golden brown and tender on the inside. Step 3: Pickle the Cabbage While the cauliflower roasts, prepare the quick-pickled red cabbage. In a small saucepan, combine water, vinegar, maple syrup, and salt over medium heat. Stir until dissolved, then pour the mixture over the shredded cabbage in a bowl. Let the cabbage sit for at least 30 minutes to absorb the flavors and develop its tangy crunch. Step 4: Prepare the Tabbouleh Cook your chosen grains—bulgur wheat, quinoa, or couscous—according to package instructions. Once cooked, fluff the grains and let them cool slightly. In a mixing bowl, combine the grains with a drizzle of olive oil, vinegar, lemon juice, chopped parsley, mint, diced cucumber, and halved cherry tomatoes, mixing gently until everything is evenly incorporated. Step 5: Make the Tahini Sauce In a small bowl, combine tahini, lemon juice, minced garlic, cumin, and a pinch of salt. Whisk the mixture well, adding water gradually to reach your desired consistency. The tahini sauce should be creamy yet pourable, ready to drape over your delicious Cauliflower Shawarma Bowls. Step 6: Assemble the Bowls To serve, layer the bottom of each bowl with the tabbouleh, then add a generous portion of roasted cauliflower. Top with the quick-pickled cabbage for a burst of tanginess. Drizzle the tahini sauce over the bowl, and finish with a scoop of hummus and a few pita wedges on the side for a hearty, satisfying meal. Expert Tips for Cauliflower Shawarma Bowls Uniform Florets: Ensure cauliflower pieces are similarly sized for even roasting; this guarantees a consistent texture throughout the dish. Advance Pickling: Prepare the quick-pickled cabbage a day ahead; this allows the flavors to deepen, making each bite more vibrant and tangy. Customize Your Heat: Adjust the spice levels according to your preference; adding cayenne to the cauliflower or tahini sauce can amp up the warmth without overwhelming the dish. Store Wisely: For meal prep, keep components separately in airtight containers. This keeps the roasted cauliflower crispy and the flavors fresh for up to 4 days. Mix Up Grains: Feel free to experiment with various grains for the tabbouleh; try quinoa for a gluten-free approach that adds unique texture to your Cauliflower Shawarma Bowls. Make Ahead Options These Cauliflower Shawarma Bowls are perfect for busy home cooks looking to streamline their meal prep! You can roast the cauliflower up to 24 hours in advance; just store it in an airtight container in the refrigerator to maintain its crispiness. Additionally, the quick-pickled cabbage can be prepared up to 3 days ahead—its tangy crunch only gets better with time. When you’re ready to serve, simply reheat the cauliflower in the oven for a few minutes to bring back its texture, and assemble your bowls with the tabbouleh, tahini sauce, and hummus as usual. This way, you’ll enjoy delicious homemade meals all week with minimal effort! Cauliflower Shawarma Bowls Variations Feel free to mix and match these fun twists to make these bowls uniquely yours and bursting with flavor! Grain-Free: Replace bulgur or couscous with cauliflower rice for a lighter, grain-free version that keeps the essence intact. It’s an easy swap that makes a big difference! Protein Boost: Top your bowls with grilled chickpeas, falafel, or marinated tofu to enhance the protein content, making it heartier and more satisfying. Each addition brings a delightful texture and flavor twist. Veggie Medley: Incorporate roasted zucchini, bell peppers, or carrots to add extra crunch and sweetness to your dish. Don’t shy away from experimenting with seasonal vegetables for a pop of color and flavor! Spicy Kick: Add chili flakes or a splash of hot sauce into the cauliflower mixture or tahini sauce for an extra spicy kick. This simple adjustment can ignite your taste buds! Herbaceous Flavor: Mix in fresh basil or cilantro along with the parsley and mint for a new layer of flavor in your tabbouleh. The herbs brighten up the entire bowl, making it refreshing! Creamy Avocado: Slices of avocado on top can elevate your bowls, adding a delicious creaminess and healthy fats that complement the crunch of the pickled cabbage beautifully. Zesty Lemon Dressing: Drizzle some lemon dressing over the assembled bowls before serving to enhance brightness and flavor. A little acidity goes a long way! Flavorful Pita Chips: Instead of regular pita, serve with seasoned homemade pita chips. Crisping them up with spices adds a fun and flavorful crunch to your meal. Feel free to explore various options and discover your favorite combinations! For a delightful twist, check out these Fryer Buffalo Cauliflower recipes or consider a different approach with these Cauliflower Black Bean Tostadas. Enjoy creating your perfect bowl! What to Serve with Cauliflower Shawarma Bowls Elevate your dining experience by pairing these delightful bowls with complementary sides and beverages that enhance their vibrant flavors. Creamy Hummus: Rich and velvety, it adds a satisfying dip that pairs beautifully with the crunchy elements in the bowls. Warm Pita Bread: Soft and pillowy, it’s perfect for scooping up the bowls’ delightful layers and soaking up the tahini sauce. Mediterranean Quinoa Salad: Fresh and zesty, it brings a burst of herbaceousness that mirrors the flavors of tabbouleh while adding extra protein. Spicy Roasted Chickpeas: Crunchy and savory, they add a delicious crunch and a spicy kick to balance the creamy seconds of the tahini sauce. Garlic Aioli: A flavor-packed drizzle that enhances the whole dish with its rich, garlic-forward punch, perfect for adding moisture. Cucumber Mint Yogurt Sauce: Cool and refreshing, it complements the warmth of the roasted cauliflower; the mint brightens the entire meal. Imagine hosting a casual gathering with these sides — they create a friendly and inviting atmosphere, encouraging everyone to dig in and enjoy each flavorful bite. How to Store and Freeze Cauliflower Shawarma Bowls Fridge: Store leftover components in separate airtight containers in the refrigerator for up to 4 days to maintain freshness and texture. Freezer: If you want to freeze roasted cauliflower, lay it on a baking sheet to freeze individually before transferring to a freezer-safe bag; it will keep well for up to 3 months. Reheating: For the best results, reheat roasted cauliflower in an oven or air fryer to restore crispiness. Microwave reheating can make it soggy, so avoid it if possible. Meal Prep: For easy meal prep, store each component separately and assemble freshly when ready to enjoy your Cauliflower Shawarma Bowls. Cauliflower Shawarma Bowls Recipe FAQs What type of cauliflower should I use for this recipe? Absolutely! Look for a firm cauliflower head with tightly packed florets. Avoid any that have dark spots all over, as these indicate spoilage. Fresh cauliflower should feel heavy for its size and have a bright, clean aroma. How should I store leftover Cauliflower Shawarma Bowls? For best results, store leftover components in separate airtight containers in the refrigerator. They will stay fresh for up to 4 days. This method preserves the textures, keeping the roasted cauliflower crispy and the tabbouleh vibrant. Can I freeze roasted cauliflower? Very! To freeze roasted cauliflower, first spread the florets out on a baking sheet and freeze them individually until solid. Then transfer them into a freezer-safe bag or container. They can last for up to 3 months. When ready to enjoy, reheat in the oven or air fryer to bring back the crispiness. What if my roasted cauliflower is soggy? Don’t worry; it happens to the best of us! Ensure your cauliflower is spread out in a single layer on the baking sheet with enough space for hot air to circulate. If it ends up soggy, try reheating it directly in the air fryer or oven until it crisps back up. Can I make this dish gluten-free? Absolutely! Use quinoa or gluten-free grains instead of bulgur wheat or couscous. Just check the package to ensure it’s labeled gluten-free, and you can relish this delicious Cauliflower Shawarma Bowls without any worry! Are there any allergy considerations for this recipe? Yes, definitely! The primary allergens here might include tahini (sesame) and any grains you choose for the tabbouleh. If you’re serving anyone with allergies, you can substitute tahini with sunflower seed butter and opt for additional veggies in the tabbouleh instead of grains. Delicious Cauliflower Shawarma Bowls Packed with Flavor No ratings yet These Cauliflower Shawarma Bowls are packed with flavor and cater to vegan and gluten-free diets. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsPickling Time 30 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: Middle EasternCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Roasted Cauliflower1 head Cauliflower Roasted until golden and crispy2 tablespoons Curry Powder Can substitute with garam masala1 teaspoon Cumin Powder1 teaspoon Garlic Powder Fresh garlic can intensify flavor1 teaspoon Ground Coriander1 teaspoon Smoked Paprika2 tablespoons Olive Oil Essential for roastingto taste Saltto taste PepperFor the Quick-Pickled Cabbage2 cups Shredded Red Cabbage Quick-pickled for tangy crunch1 cup Water0.5 cup Apple Cider/Red Wine Vinegar Adjust based on personal preference2 tablespoons Maple Syrup/Sugar1 teaspoon Sea SaltFor the Tabbouleh Base1 cup Grains (Bulgur Wheat, Quinoa, or Couscous) Use quinoa for gluten-free0.5 cup Fresh Herbs (Curly Parsley, Mint) Chopped1 cup Cucumber Diced1 cup Cherry Tomatoes HalvedFor the Tahini Sauce0.5 cup Tahini2 tablespoons Lemon Juice1 clove Garlic MincedFor Serving1 cup Hummus For dipping4 pieces Pita Wedges For serving Equipment OvenBaking SheetParchment PaperMixing Bowlsmall saucepan Method InstructionsPreheat the oven to 425°F (220°C). Prepare a baking sheet with parchment paper.Toss cauliflower florets with olive oil, curry powder, cumin, garlic powder, ground coriander, smoked paprika, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes, flipping halfway.Prepare the quick-pickled red cabbage by combining water, vinegar, maple syrup, and salt in a saucepan. Heat until dissolved and pour over cabbage. Let sit for at least 30 minutes.Cook grains according to package instructions. Once cooked, fluff and combine in a bowl with olive oil, vinegar, lemon juice, parsley, mint, cucumber, and cherry tomatoes.To prepare tahini sauce, mix tahini, lemon juice, minced garlic, cumin, and salt. Whisk in water to desired consistency.Assemble bowls: layer with tabbouleh, add roasted cauliflower, top with pickled cabbage, drizzle with tahini sauce, and serve with hummus and pita. Nutrition Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 2000IUVitamin C: 60mgCalcium: 100mgIron: 2mg NotesStore leftovers in separate airtight containers in the fridge for up to 4 days. For freezing, lay roasted cauliflower on a baking sheet to freeze individually before bagging. Tried this recipe?Let us know how it was!
