Description
A bright, fragrant bowl bringing all the warm, earthy flavors of shawarma into a fresh, veggie-forward meal with roasted cauliflower, grains, and crunchy vegetables.
Ingredients
Scale
- 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 garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Tahini sauce or yogurt for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Cut the cauliflower into bite-size florets and place them in a large bowl.
- Add olive oil, ground cumin, paprika, turmeric, garlic powder, salt, and pepper to the cauliflower. Toss well so each floret is coated in the spice mix.
- Spread the cauliflower in a single layer on a baking sheet. Roast for about 25–30 minutes until the edges are browned and the florets are tender, stirring once halfway through for even browning.
- In a bowl, combine the cooked quinoa or rice, cherry tomatoes, cucumber, red onion, and parsley. Top with the roasted cauliflower. Drizzle with tahini sauce or yogurt and serve warm or at room temperature.
Notes
For extra texture, sprinkle toasted pine nuts or chopped pistachios. Serve with warm pita bread for a heartier meal or a simple green salad for a light side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 172
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg