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–+ servings
Cauliflower Shawarma Bowls

Delicious Cauliflower Shawarma Bowls Packed with Flavor

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These Cauliflower Shawarma Bowls are packed with flavor and cater to vegan and gluten-free diets.
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Prep Time 30 minutes
Cook Time 30 minutes
Pickling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 head Cauliflower Roasted until golden and crispy
  • 2 tablespoons Curry Powder Can substitute with garam masala
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Garlic Powder Fresh garlic can intensify flavor
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Smoked Paprika
  • 2 tablespoons Olive Oil Essential for roasting
  • to taste Salt
  • to taste Pepper
For the Quick-Pickled Cabbage
  • 2 cups Shredded Red Cabbage Quick-pickled for tangy crunch
  • 1 cup Water
  • 0.5 cup Apple Cider/Red Wine Vinegar Adjust based on personal preference
  • 2 tablespoons Maple Syrup/Sugar
  • 1 teaspoon Sea Salt
For the Tabbouleh Base
  • 1 cup Grains (Bulgur Wheat, Quinoa, or Couscous) Use quinoa for gluten-free
  • 0.5 cup Fresh Herbs (Curly Parsley, Mint) Chopped
  • 1 cup Cucumber Diced
  • 1 cup Cherry Tomatoes Halved
For the Tahini Sauce
  • 0.5 cup Tahini
  • 2 tablespoons Lemon Juice
  • 1 clove Garlic Minced
For Serving
  • 1 cup Hummus For dipping
  • 4 pieces Pita Wedges For serving

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • small saucepan

Method
 

Instructions
  1. Preheat the oven to 425°F (220°C). Prepare a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. To prepare tahini sauce, mix tahini, lemon juice, minced garlic, cumin, and salt. Whisk in water to desired consistency.
  6. 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

Notes

Store 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.

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