Cauliflower Shawarma with Tahini (Print Version)
# Ingredients:
→ Shawarma Cauliflower
01 -
1 medium head of cauliflower, cut into florets
02 -
2 tablespoons olive oil
03 -
1 teaspoon ground cumin
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon ground coriander
06 -
1/2 teaspoon turmeric
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon cayenne pepper (optional)
→ Bowl Base
11 -
1 cup cooked quinoa or couscous (or rice for a gluten-free option)
12 -
1 cup cherry tomatoes, halved
13 -
1 small cucumber, diced
14 -
1/4 red onion, thinly sliced
15 -
1/2 cup hummus
16 -
1/4 cup crumbled feta (optional)
17 -
1/4 cup chopped fresh parsley
18 -
1/4 cup toasted pine nuts or slivered almonds (optional)
→ Garlic Tahini Dressing
19 -
1/4 cup tahini
20 -
2 tablespoons lemon juice
21 -
1 tablespoon olive oil
22 -
1 clove garlic, minced
23 -
1 teaspoon maple syrup or honey
24 -
2–3 tablespoons water (to thin)
25 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 -
In a large bowl, toss cauliflower florets with olive oil and spices until well coated. Spread in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
03 -
In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, maple syrup, salt, and pepper. Add water a little at a time until the dressing reaches a smooth, pourable consistency.
04 -
Divide quinoa or couscous between serving bowls. Top with roasted cauliflower, cherry tomatoes, cucumber, and red onion. Add a dollop of hummus and sprinkle with feta, parsley, and nuts if using.
05 -
Drizzle the garlic tahini dressing over the bowls and serve immediately.
# Notes:
01 -
Add roasted chickpeas, grilled chicken, or tofu for extra protein.
02 -
Serve with a dollop of harissa or spicy chili sauce.
03 -
Store the cauliflower and toppings separately to make it meal-prep friendly.