Taste the Magic of Roasted Cauliflower!
Ever walked into a kitchen and instantly felt your stomach rumble at the aroma of something delicious? That’s what happens with these Cauliflower Shawarma Bowls! Imagine crispy cauliflower and chickpeas coming together in a warm embrace, drizzled with a creamy, tangy tahini sauce. It’s not just a meal; it’s pure comfort food bliss that’s quick and wholesome.
Why Make This Recipe
Why struggle with complicated meals when you can whip up something as satisfying as this? Here’s why you’ll love it:
- Simple Cleanup: One pan to roast your veggies? Yes, please! Who wants to do a mountain of dishes?
- Budget-Friendly: Cauliflower and chickpeas are kind to your wallet while still giving you a gourmet experience.
- Family-Friendly: Kids love the crunch, and you can tweak flavors to suit even the pickiest eaters. Win-win!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 head cauliflower, cut into florets
- 1 can chickpeas, rinsed and drained
- 2 cups basmati rice
- 1/4 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup tahini
- 1/2 cup water
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- Fresh parsley for garnish
Directions
Ready to cook? Let’s dive into it with these simple steps:
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas in olive oil, cumin, coriander, smoked paprika, salt, and pepper until they’re well-coated.
- Spread them out on a baking sheet and roast for about 25-30 minutes until they’re golden and crispy.
- While that’s happening, cook the basmati rice according to package instructions.
- For the Green Tahini Sauce, whisk together tahini, water, lemon juice, garlic, and some salt and pepper until smooth.
- Assemble your bowls by adding a base of rice, topping it with the roasted cauliflower and chickpeas.
- Drizzle with Green Tahini Sauce and finish with fresh parsley.
How to Make Cauliflower Shawarma Bowls (Overview)
Making these bowls is like a cooking hug! You start by tossing the veggies in spices, feeling like a culinary wizard. As they roast, prepare the fluffy basmati rice and whisk up that luscious tahini sauce.
Pro tip? Don’t skip roasting the cauliflower and chickpeas until they’re golden; it brings out their unique flavors and adds that irresistible crunch.
How to Serve Cauliflower Shawarma Bowls
Serving up these bowls is more than just plating food; it’s about creating an experience. Picture this: a fluffy bed of rice topped with crispy, spiced cauliflower and chickpeas, all drizzled with silky tahini sauce.
The colors pop, the textures crunch, and the aroma wafts through the air like a warm hug. Pair with a fresh salad or pita bread for extra delight!
How to Store Cauliflower Shawarma Bowls
Got leftovers? Lucky you! These bowls will keep well in the fridge for about 3–4 days. Just store the tahini sauce separately to preserve its creamy goodness. If you want to take it a step further, you can freeze the roasted veggies, but freshly roasted is always a treat!
Tips to Make Cauliflower Shawarma Bowls
- Spice it Up: Feel free to adjust the spices or add a pinch of cayenne if you’re feeling bold.
- Texture Matters: For extra crunch, try adding some toasted nuts or seeds on top!
- Make Ahead: You can prepare the tahini sauce in advance and store it in the fridge for up to a week.
Variation
Want to change things up? You can easily add some grilled chicken or tofu for extra protein. Or toss in some roasted sweet potatoes for a delightful sweet twist. Vegan? You’re covered too—just skip any animal products, and you’re golden!
FAQs
1. Can I make this bowl vegan?
Absolutely! It’s naturally vegan, just ensure you’re using the right tahini and no animal products.
2. How do I store leftovers?
Store your bowls in airtight containers in the fridge for 3–4 days. Keep the tahini sauce separate for the best texture.
3. Can I use different grains?
Of course! Quinoa or farro would be delicious substitutes to switch up your bowl game.
📌 Pin this recipe for your next cozy dinner night!
Cauliflower Shawarma Bowls
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas in olive oil, cumin, coriander, smoked paprika, salt, and pepper until they’re well-coated.
- Spread them out on a baking sheet and roast for about 25-30 minutes until they’re golden and crispy.
- While that’s happening, cook the basmati rice according to package instructions.
- For the Green Tahini Sauce, whisk together tahini, water, lemon juice, garlic, and some salt and pepper until smooth.
- Assemble your bowls by adding a base of rice.
- Top it with the roasted cauliflower and chickpeas.
- Drizzle with Green Tahini Sauce and finish with fresh parsley.