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Flavorful Cauliflower Shawarma Bowls for Your Table

Cauliflower Shawarma Bowls made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 large head cauliflower cut into florets
  • 3 tablespoons olive oil
  • 2 tablespoons shawarma spice blend
  • 1 teaspoon sea salt
  • 1 cup cooked quinoa or couscous
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • ½ cup tahini
  • Juice of 1 lemon
  • Fresh parsley for garnish

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine cauliflower florets, olive oil, shawarma spice blend, and salt.
  3. Spread the cauliflower on a baking sheet in a single layer.
  4. Roast the cauliflower for 25-30 minutes, turning once halfway through.
  5. While the cauliflower roasts, prepare the quinoa or couscous as per package instructions.
  6. In a bowl, whisk together tahini, lemon juice, and water to create a drizzle.
  7. Assemble the bowls with quinoa or couscous at the base, topped with roasted cauliflower.
  8. Add cherry tomatoes, avocado slices, and drizzle with tahini sauce.
  9. Garnish with fresh parsley and serve.