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Close up of charred roasted cauliflower with orange-red spices in a Cauliflower Shawarma Bowl.

Cauliflower Shawarma Bowl with Fluffy Quinoa and Creamy Tahini

A vibrant Cauliflower Shawarma Bowl featuring spice-roasted charred cauliflower, fluffy quinoa, and a creamy tahini drizzle. This nutrient-dense Mediterranean meal is perfect for healthy weeknight dinners or flavorful meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mediterranean, Middle Eastern
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Roasted Cauliflower
  • 1 large head (900g) Cauliflower Cut into bite-sized florets
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 tbsp (6g) Smoked Paprika
  • 1 tsp (2g) Ground Cumin
  • 1 tsp (2g) Ground Coriander
  • 1/2 tsp (1g) Ground Turmeric
Bowl Base & Toppings
  • 1 cup (170g) White Quinoa Rinsed
  • 2 cups (480ml) Water Or vegetable broth
  • 2 medium Persian Cucumbers Diced
  • 1 cup (150g) Cherry Tomatoes Halved
  • 1/2 cup (60g) Pickled Red Onions Sliced
  • 1/4 cup (15g) Fresh Parsley Finely chopped
  • 1 tsp (2g) Sumac For dusting
Tahini Sauce
  • 1/4 cup (60g) Tahini Paste
  • 2 tbsp (30ml) Lemon Juice Freshly squeezed
  • 1 clove Garlic Minced
  • 3 tbsp (45ml) Ice Cold Water Adjust for consistency

Equipment

  • 1 Rimmed Baking Sheet Large enough to spread cauliflower in a single layer.
  • 1 Chef's Knife For dicing vegetables and herbs.

Method
 

Roast the Cauliflower
  1. Preheat oven to 425°F (220°C).
  2. Toss cauliflower florets with olive oil and shawarma spices until evenly coated in an orange-red hue.
  3. Spread on a baking sheet and roast for 20-25 minutes until edges are dark golden-brown and charred.
Prepare the Quinoa and Sauce
  1. Combine quinoa and water in a pot. Bring to a boil, then simmer covered for 15 minutes. Fluff with a fork.
  2. Whisk tahini, lemon, and garlic. Gradually add ice-cold water until the sauce is pale beige and creamy.
Assemble the Bowls
  1. Divide quinoa into bowls. Top with roasted cauliflower, cucumbers, tomatoes, and pickled onions.
  2. Drizzle with tahini in a zig-zag pattern. Sprinkle with parsley and a dusting of sumac.

Notes

Use ice-cold water for the smoothest tahini sauce texture.
Ensure the cauliflower is completely dry before roasting to get those perfect charred edges.