Ingredients

1 head of cauliflower, cut into florets
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1 cup quinoa
2 cups water
1 cup hummus
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 lemon, cut into wedges

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Cauliflower Shawarma Bowl

Name: Cauliflower Shawarma Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 head of cauliflower, cut into florets; 2 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons ground paprika; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; Salt and pepper to taste; 1 cup quinoa; 2 cups water; 1 cup hummus; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 cup red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1 lemon, cut into wedges

Created by: Howcan Team

Ingredients

1 head of cauliflower, cut into florets
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1 cup quinoa
2 cups water
1 cup hummus
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 lemon, cut into wedges

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 2 teaspoons of ground cumin, 2 teaspoons of ground paprika, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cinnamon, and salt and pepper to taste until evenly coated.
Spread the seasoned cauliflower on a baking sheet and roast in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork.
To assemble the bowls, divide the cooked quinoa among 4 serving bowls. Top with the roasted cauliflower, hummus, diced cucumber, cherry tomatoes, sliced red onion, and chopped parsley.
Serve the cauliflower shawarma bowls with lemon wedges for squeezing over the top. Enjoy!

Main Course Lunch Dinner

Middle Eastern

The Cauliflower Shawarma Bowl is a modern twist on the traditional Middle Eastern shawarma, featuring roasted cauliflower as the star ingredient. This dish originated as a vegetarian alternative to the classic meat-based shawarma, and has gained popularity for its flavorful and healthy components. Chefs in the Middle East and Mediterranean regions have been experimenting with this dish, infusing it with their own unique spice blends and cooking techniques. The key to a delicious Cauliflower Shawarma Bowl lies in the seasoning and roasting of the cauliflower, as well as the accompanying toppings such as hummus, pickled vegetables, and tahini sauce. For the best version of this dish, seek out restaurants specializing in Middle Eastern or vegetarian cuisine. Alternatively, home cooks can experiment with different marinades and cooking methods to create their own signature Cauliflower Shawarma Bowl.

40 min

350 calories

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 2 teaspoons of ground cumin, 2 teaspoons of ground paprika, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cinnamon, and salt and pepper to taste until evenly coated.
Spread the seasoned cauliflower on a baking sheet and roast in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork.
To assemble the bowls, divide the cooked quinoa among 4 serving bowls. Top with the roasted cauliflower, hummus, diced cucumber, cherry tomatoes, sliced red onion, and chopped parsley.
Serve the cauliflower shawarma bowls with lemon wedges for squeezing over the top. Enjoy!

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