Cauliflower Shawarma Bowls

5 from 1 vote

A well-balanced, plant-based meal with bold flavors! Cauliflower Shawarma Bowls include roasted cauliflower, pickled cabbage, fresh tabbouleh, and a smooth tahini sauce. Great for meal prepping or weeknight meals.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Amercian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

Cauliflower

1 head of cauliflower cut into 1-inch florets (about 970g of florets)
1 tbsp curry powder
1 tsp cumin powder
1 tsp garlic powder
1/2 tsp ground coriander
½ tsp smoked paprika
1 ½ tbsp olive oil
Salt and pepper

Quick Pickled Red Cabbage

3 cups thinly shredded red cabbage 185g
1/2 cup water
1/4 cup apple cider or red wine vinegar
1 tbsp maple syrup or sugar
1 tsp sea salt

Tabbouleh

½ cup dried bulgur wheat or quinoa, or 1 cup couscous
¼ cup olive oil
2 tbsp white wine vinegar
2 tbsp lemon juice
½ tsp coriander
1 clove garlic grated
2 bunches curly parsley finely chopped, about 1-1.5 cups once finely chopped (use a mini food processor to speed this up)
½ cup fresh mint leaves roughly chopped
1 cup cucumber diced into 1/4-inch pieces
1 cup cherry tomatoes quartered (sub with roma)

Tahini Garlic Sauce

¼ cup tahini 50 g
2 tbsp lemon juice
1 clove garlic grated
½ tsp cumin
Salt

For Serving

hummus
pita wedges

Instructions

Preheat oven to 425 F.
Roast Cauliflower: In a large mixing bowl, combine cauliflower, spices and oil. Season with salt and pepper, then toss to coat. Transfer cauliflower to an unlined sheet pan. Roast for 20-25 min, tossing halfway through, until golden and tender.
1 head of cauliflower, 1 tbsp curry powder, 1 tsp cumin powder, 1 tsp garlic powder, 1/2 tsp ground coriander, ½ tsp smoked paprika, 1 ½ tbsp olive oil, Salt and pepper
Pickle Cabbage: Place cabbage in a heat proof bowl or jar. In a small pot, add water, vinegar, maple syrup and salt. Bring to a simmer. Once simmering, cook for 1-2 min, until salt and sugar dissolve. Pour brine over cabbage. Toss to coat. Set aside to pickle, stirring occasionally.
3 cups thinly shredded red cabbage, 1/2 cup water, 1/4 cup apple cider or red wine vinegar, 1 tbsp maple syrup or sugar, 1 tsp sea salt
Cook Grain: Cook bulgur, quinoa or couscous according to package directions. Let cool slightly.
½ cup dried bulgur wheat or quinoa, or 1 cup couscous
Mix Tabbouleh: In a large bowl, whisk together oil, vinegar, lemon, coriander and garlic. Season with salt and pepper. To the dressing, add tomatoes, cucumbers, parsley, mint and cooked bulgur. Toss well to combine. Season with salt and pepper, to taste.
¼ cup olive oil, 2 tbsp white wine vinegar, 2 tbsp lemon juice, ½ tsp coriander, 1 clove garlic, 2 bunches curly parsley, ½ cup fresh mint leaves, 1 cup cucumber, 1 cup cherry tomatoes
Make Tahini Sauce: In a small bowl, combine tahini, lemon juice, garlic and cumin. Add 3-4 tbsp water. Season with salt. Whisk until smooth. Add more water, if needed (Note: Mixture will thicken as it sits)
¼ cup tahini, 2 tbsp lemon juice, 1 clove garlic, ½ tsp cumin
Assemble Bowls: Spoon some tabbouleh into bowls. Arrange roasted cauliflower and pickled cabbage alongside. Drizzle tahini dressing over cauliflower. Dollop hummus in the centre. Add hot sauce, if you like. Dig in with warm toasted pita.

Video

Notes

Red cabbage, tahini sauce and tabouleh can be made in advance and stored in the fridge in an airtight container. Cauliflower is best fresh and hot but assembled bowls can be stored in the fridge for up to 3 days in the fridge in airtight containers.

Nutrition