Shawarma Spiced Cauliflower Bowls with Herby Tahini Sauce
A wonderful way to put your spice drawer to great use, these Shawarma spiced cauliflower bowls are healthy and hearty. And if you don’t have these spices on hand, you can just use salt and pepper and it will still be absolutely delicious. Makes about 4 servings.Â
- Yield: 4 servings 1x
Ingredients
2 heads of cauliflower, cut into florets
Olive oil for roasting
1 tsp cinnamon
1 tsp ground cardamom
1 tsp ground turmeric
1/2 tsp ground ginger
2 tsp smoked paprika
2 tsp cumin
1.5 tsp coriander
2 tsp salt
Lots of freshly cracked black pepper
14.5-ounce can chickpeas, rinsed and drained
Store-bought roasted red pepper hummus
Golden raisins (the amount is up to you)
Cooked basmati rice
Thinly sliced red onionÂ
Naan or pita. For serving (optional)
For the Herby Tahini Sauce
Â
1 cup plain yogurt (Greek or not)
Big pinch of saltÂ
½ garlic clove
1 cup cilantro
about 10 – 12 chives (or 3 scallions)
1/3 cup tahini
Juice of ½ lemon
Instructions
- Preheat your oven to 425 degrees F.
- To create your shawarma spice blend, combine the cinnamon, cardamom, turmeric, ginger, paprika, coriander, and cumin in a small bowl and stir to combine.Â
- Place your cauliflower florets onto a large baking sheet and drizzle with about 3 TBSP of olive oil, using more if needed, to fully coat. Add as much of the shawarma spice mix as you like (you don’t have to use it all if you don’t want) along with the salt and pepper and toss to coat well. Place the chickpeas on a second baking sheet, drizzle with a little olive oil; about 1 TBSP should do it. Season lightly with salt. Roast the chickpeas for 10 to 15 minutes, just until they’re beginning to shrivel and they turn lightly golden brown. Roast the spiced cauliflower for about 25 minutes, or until they’re browned and slightly charred.Â
- Meanwhile, make your sauce. Add the sauce ingredients to a blender and blend on high until smooth. Transfer to a serving bowl until needed. Â
- To make your bowls, swipe some hummus around the edges of a large bowl (I just like to do it this way because it looks cool; you don’t have to). Add some rice, cauliflower, chickpeas, some shaved onion, golden raisins and a drizzle of the sauce. Serve with warm naan or pita, if desired.Â