Name: Cauliflower Shawarma Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 large head cauliflower, cut into florets; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon garlic powder; 1/4 teaspoon cinnamon; Salt and pepper to taste; 2 cups cooked rice or greens; 1/2 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/4 cup pickled red onions; 1/4 cup hummus (optional); 2 tablespoons tahini; 1 tablespoon lemon juice; Water to thin tahini sauce

Bold, vibrant, and irresistibly spiced, this Cauliflower Shawarma Bowl is a plant-based dream packed with Middle Eastern flavor. Roasted cauliflower takes center stage, coated in a smoky, spiced shawarma blend and crisped to golden perfection. Nestled over a bed of fluffy rice or greens, it’s paired with fresh cucumber, cherry tomatoes, pickled onions, and a drizzle of creamy tahini sauce that ties everything together.

This meal is just as ideal for weekday lunches as it is for a cozy dinner, and the best part? It’s customizable. You can add hummus, swap in quinoa, or even pile it into a warm pita for a handheld version. Healthy never tasted so satisfying!

What Kind of Cauliflower Should I Use?

Fresh cauliflower florets work best for this recipe. Choose a firm head with tightly packed florets and no browning. You can also use pre-cut cauliflower to save time. While frozen cauliflower can be roasted, it may not crisp up as nicely as fresh.

Ingredients for the Cauliflower Shawarma Bowl

1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
Salt and pepper to taste
2 cups cooked rice or greens (like arugula or spinach)
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup pickled red onions
1/4 cup hummus (optional)
2 tablespoons tahini
1 tablespoon lemon juice
Water to thin tahini sauce

How To Make the Cauliflower Shawarma Bowl

Step 1: Prepare the Cauliflower

Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil and all the spices until evenly coated.

Step 2: Roast to Perfection

Spread the seasoned cauliflower on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until the edges are crispy and golden.

Step 3: Whip Up the Tahini Sauce

In a small bowl, whisk together tahini, lemon juice, and a splash of water until smooth and creamy. Adjust the consistency with more water as needed.

Step 4: Assemble the Bowls

In serving bowls, layer rice or greens as the base. Top with roasted cauliflower, cherry tomatoes, cucumber, pickled onions, and a dollop of hummus if using. Drizzle with tahini sauce.

How to Serve and Store Your Cauliflower Shawarma Bowl

Serve warm right after roasting, or enjoy chilled for meal prep. These bowls are great made ahead and stored in the fridge for up to 4 days. Store the tahini sauce separately to keep the vegetables crisp. When reheating, do so in the oven or air fryer to maintain the cauliflower’s texture.

Frequently Asked Questions

Can I use store-bought shawarma spice?

Absolutely! Store-bought shawarma spice blends work great and can save time.

What protein can I add to make it more filling?

Grilled tofu, chickpeas, or a soft-boiled egg are all excellent options.

Is this dish gluten-free?

Yes, it is naturally gluten-free as long as all your ingredients (like the tahini and hummus) are certified gluten-free.

Can I use another sauce besides tahini?

Sure! Try a yogurt-based sauce or a light garlic sauce if you’re not a tahini fan.

What can I use instead of rice?

Quinoa, couscous, or even cauliflower rice all work beautifully.

Want More Bowl Ideas?

If you love the bold flavors in this Cauliflower Shawarma Bowl, you’ll definitely want to try these delicious bowls too:

📌 Save this recipe to your Pinterest board to come back anytime: Nina Dishes Pinterest

Let me know in the comments how your bowl turned out. Did you go for quinoa or keep it classic with rice? Did you try a spicy hummus twist?

I love seeing your creations and swaps. Ask questions too—let’s help each other cook better every day!

Cauliflower Shawarma Bowl

Author: Nina Klatten
Total Time: 40 minutes
Yield: 2 bowls
Diet: Vegetarian

Print Recipe

Description

This Cauliflower Shawarma Bowl is a vibrant, spiced, and healthy plant-based meal featuring roasted cauliflower, fresh veggies, rice or greens, and a creamy tahini drizzle. It’s satisfying, customizable, and perfect for meal prep or a quick dinner.

Instructions

1. Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil and all the spices until evenly coated.

2. Spread the seasoned cauliflower on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until the edges are crispy and golden.

3. In a small bowl, whisk together tahini, lemon juice, and a splash of water until smooth and creamy. Adjust the consistency with more water as needed.

4. In serving bowls, layer rice or greens as the base. Top with roasted cauliflower, cherry tomatoes, cucumber, pickled onions, and a dollop of hummus if using. Drizzle with tahini sauce.