It was one of those breezy midweek evenings where I found myself standing in front of the fridge, craving something warm, hearty, and nourishing—but not heavy. I spotted a lone head of cauliflower, a half-used bunch of cilantro, and a can of chickpeas in the pantry. That’s when the idea struck: Cauliflower Shawarma Bowls. Spiced. Roasted. Layered. Comfort in a bowl, with a green tahini drizzle that pulled everything together like magic. This dish has since become a cozy favorite in our kitchen, perfect for when you want something satisfying yet vibrant.
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Why You’ll Love These Cauliflower Shawarma Bowls
These Cauliflower Shawarma Bowls are the kind of dinner that feels like a warm hug after a long day. The cauliflower is roasted until golden and caramelized, with shawarma-style spices that dance on your tongue. Chickpeas go in crispy, rice brings comfort, and the herby tahini sauce ties it all together. Best of all, everything can be prepped ahead, making it ideal for weeknights, meal prep Sundays, or DIY bowl nights with family. Whether you’re plant-based or just cauliflower-curious, this recipe delivers on flavor, texture, and ease.
Ingredients Overview
Here’s what you’ll need to bring these cozy bowls to life:
- Spices: Curry powder, paprika, cumin, salt, and pepper for that bold, shawarma-style warmth
- Veggies: A large head of cauliflower and a can of chickpeas
- Oil: Extra-virgin olive oil for roasting
- Base: White basmati rice (or any grain you love)
- Optional garnishes: Cucumber slices, cherry tomatoes
Green Tahini Sauce gives this dish its signature tangy-herb finish, made with:
- Fresh cilantro and parsley
- Tahini, lemon juice, garlic
- A little cumin, salt, pepper, and warm water to blend
You can also swap the rice with quinoa, couscous, or even lettuce for a lighter bowl.
How to Make Cauliflower Shawarma Bowls
Step 1 – Mix the Shawarma-Inspired Spice Blend
First, we’ll build the flavor foundation. In a small bowl, mix curry powder, paprika, cumin, kosher salt, and black pepper. This spice blend is earthy, smoky, and just the right amount of bold—bringing the cozy shawarma flavor without overwhelming heat.
Step 2 – Roast the Cauliflower and Chickpeas
Preheat your oven to 425°F. Spread the cauliflower florets and chickpeas on separate rimmed baking sheets. Toss the cauliflower with 2 tablespoons of olive oil and half of the spice mix. Then, toss the chickpeas with 1 tablespoon of oil and the rest of the mix.
Roast both pans for 30 minutes. At the 15-minute mark, shake the chickpeas and flip the cauliflower to get those gorgeous crispy edges. Remove the chickpeas after 30 minutes, and if needed, roast the cauliflower for another 5–10 minutes until charred at the tips.
Tip: For extra crispy chickpeas, dry them thoroughly and remove the skins before roasting.
Step 3 – Blend the Green Tahini Sauce
While everything roasts, blend together cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper. Slowly add warm water until it becomes creamy and smooth. The sauce should be pourable but thick enough to cling to a spoon. It’s bright, fresh, and balances the roasted flavors beautifully.
Step 4 – Assemble Your Bowls
Time to build! Start with ½ cup of rice in each bowl. Pile on the roasted cauliflower and chickpeas. Then add your garnishes—cool cucumber slices, juicy cherry tomatoes, or anything else you love. Finish with a generous drizzle of the green tahini sauce.
Customization & Variations
You can have fun with this bowl and make it your own. Add roasted chicken thighs for extra protein (just season them with the same spice mix). Swap rice for cauliflower rice or shredded lettuce if you’re grain-free. Roasted sweet potato is a cozy addition too.
Want more heat? A splash of hot sauce or a pinch of cayenne in the tahini sauce will wake things up. You can even turn this into a handheld wrap by serving it in naan or pita with lettuce and tomato.
FAQs
What is the sauce for cauliflower shawarma?
It’s a Green Tahini Sauce made with tahini, lemon juice, herbs, garlic, and a bit of cumin. Creamy, tangy, and fresh—perfect with warm spices.
What do you put in a shawarma bowl?
Typically a grain base like rice or couscous, roasted spiced vegetables or protein, crisp garnishes like cucumbers and tomatoes, and a flavorful sauce.
What to serve with spiced cauliflower?
It pairs beautifully with rice, hummus, tabbouleh, or a simple green salad. Warm pita on the side never hurts either.
How do you serve cauliflower?
Roasted and seasoned like here, or tossed into salads, grain bowls, or wraps. It’s super versatile and soaks up flavor well.
Tips for the Best Results
For truly crispy chickpeas, be sure to pat them dry and roast them in a single layer. Don’t crowd your pans—space helps them roast, not steam. Prep your components in advance if you’re making this for lunches or busy weeknights. Just wait to add the tahini sauce and garnishes until you’re ready to serve to keep everything fresh and flavorful.
Cauliflower Shawarma Bowls Recipe
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Cauliflower Shawarma Bowls
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy dinner bowl filled with warm spices, crispy chickpeas, fluffy rice, and a creamy green tahini sauce. Perfect for weeknights or meal prep.
Ingredients
1 Tbsp curry powder
2 tsp paprika
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
3 Tbsp extra-virgin olive oil
1 large head cauliflower, chopped into florets
1 (15-oz) can chickpeas, rinsed, drained, patted dry
2 cups cooked white basmati rice (or grain of choice)
Optional: thinly sliced cucumber, halved cherry tomatoes
Green Tahini Sauce:
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/4 cup tahini
2 Tbsp fresh lemon juice
1/2 tsp minced fresh garlic
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper
1/3 cup warm water (gradually added while blending)
Instructions
1. Preheat oven to 425°F.
2. Mix curry powder, paprika, cumin, salt, and pepper in a small bowl.
3. Spread cauliflower and chickpeas on separate rimmed baking sheets.
4. Toss cauliflower with 2 Tbsp oil and half the spice blend. Toss chickpeas with 1 Tbsp oil and remaining spices.
5. Roast both for 30 minutes. Shake chickpeas and stir cauliflower halfway. Remove chickpeas after 30 minutes; roast cauliflower 5–10 minutes longer if needed.
6. Blend all tahini sauce ingredients, adding warm water slowly until creamy and smooth.
7. Assemble bowls: add rice, top with cauliflower, chickpeas, cucumber, tomato, and drizzle with green tahini sauce.
Notes
Prep everything ahead and store separately for up to 3 days.
Wait to add sauce and garnishes until just before serving.
To crisp chickpeas: dry well, optionally remove skins, roast at 425°F for 30 minutes.
Try sauce on wraps, salads, or other bowls throughout the week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner Recipes
- Method: Roasting
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 402
- Sugar: 5g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
Related Recipes to Try
If you loved these cozy flavors, you might also enjoy my Bang Bang Chicken Bowls, especially for a spicy-sweet twist. For one-pan meals with bold flavor, try the Santa Fe Chicken Skillet or my One Pot Black Pepper Chicken. And if you’re a slow cooker fan, don’t miss the Slow Cooker Teriyaki Chicken—cozy and hands-off.
Final Thoughts
These Cauliflower Shawarma Bowls are as comforting as they are colorful. Every bite feels balanced and vibrant, with crunchy, creamy, and warm notes all together in one bowl. I hope they become a favorite in your kitchen too. Let me know how yours turned out—I’d love to hear in the comments or over on Pinterest!
