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Top-down view of a vibrant Roasted Cauliflower Bowl with kale, quinoa, red cabbage, and creamy dressing.

Spiced Cauliflower Shawarma Bowls with Creamy Tahini Sauce

A vibrant and healthy plant-based meal featuring perfectly spiced roasted cauliflower, served in a hearty bowl with fresh toppings and a zesty, creamy tahini dressing. It's a satisfying and flavourful vegan dinner or lunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Middle Eastern, Vegan
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower Shawarma
  • 1 large head Cauliflower cut into 1-inch florets
  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice freshly squeezed
  • 1 tbsp Shawarma Spice Blend (or 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp garlic powder, 1/4 tsp cardamom, pinch cayenne)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For the Creamy Tahini Sauce
  • 1/4 cup Tahini well-stirred
  • 2 tbsp Lemon Juice freshly squeezed
  • 1 clove Garlic minced
  • 2-4 tbsp Cold Water or more, to thin to desired consistency
  • Pinch Salt
For the Bowls
  • 4 cups Cooked Rice or Quinoa warm
  • 1 cup Cucumber chopped
  • 1 cup Cherry Tomatoes halved or quartered
  • 1/2 cup Red Onion thinly sliced
  • 1/4 cup Fresh Parsley chopped
  • 4 tbsp Hummus store-bought or homemade

Equipment

  • Large baking sheet
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk

Method
 

Prepare the Cauliflower Shawarma
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine the cauliflower florets, olive oil, lemon juice, shawarma spice blend, salt, and black pepper. Toss well until all the cauliflower is evenly coated.
  3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Ensure there's enough space between florets for even roasting. If necessary, use two baking sheets.
  4. Roast for 25-30 minutes, or until the cauliflower is tender-crisp and nicely charred at the edges. Flip halfway through cooking for even browning.
Make the Creamy Tahini Sauce
  1. While the cauliflower roasts, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. The mixture will seize up and become thick.
  2. Gradually add the cold water, 1 tablespoon at a time, whisking continuously until the sauce becomes smooth, creamy, and pourable. You may need more or less water depending on the tahini's consistency. Taste and adjust seasoning if needed.
Assemble the Bowls
  1. Divide the warm cooked rice or quinoa evenly among four serving bowls.
  2. Top each bowl generously with the roasted cauliflower shawarma.
  3. Arrange the chopped cucumber, cherry tomatoes, and sliced red onion around the cauliflower. Add a dollop of hummus to each bowl.
  4. Drizzle generously with the creamy tahini sauce and sprinkle with fresh chopped parsley. Serve immediately, with pita bread or extra toppings if desired.

Notes

For an extra kick, add a pinch of red pepper flakes to the cauliflower marinade. You can prep the veggies and tahini sauce ahead of time, storing them separately in the refrigerator. Leftovers can be stored in an airtight container for up to 3 days, though the cauliflower is best enjoyed fresh. Reheat gently in the microwave or oven.