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Two vibrant Cauliflower Shawarma Bowls, featuring perfectly roasted cauliflower florets, fluffy rice, cucumbers, tomatoes, cilantro, and a creamy green sauce.
Reda

Cauliflower Shawarma Bowls with Creamy Tahini Sauce

Enjoy the rich, aromatic flavors of traditional shawarma in a wholesome plant-based bowl! Tender, spice-roasted cauliflower is paired with fluffy rice, fresh vegetables, and a creamy tahini-yogurt sauce for a satisfying meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower Shawarma
  • 1 large head Cauliflower cut into bite-sized florets (about 6-7 cups)
  • 3 tbsp Olive Oil
  • 1.5 tsp Cumin ground
  • 1 tsp Paprika smoked or sweet
  • 0.5 tsp Turmeric ground
  • 0.5 tsp Coriander ground
  • 0.5 tsp Garlic Powder
  • 0.25 tsp Onion Powder
  • 0.25 tsp Cayenne Pepper or to taste, optional
  • 0.125 tsp Cinnamon ground
  • 0.75 tsp Salt
  • 0.5 tsp Black Pepper freshly ground
For the Tahini Yogurt Sauce
  • 0.5 cup Plain Greek Yogurt full-fat or low-fat
  • 3 tbsp Tahini stirred well
  • 2 tbsp Lemon Juice freshly squeezed
  • 1 clove Garlic minced
  • 2-3 tbsp Water or more, to thin
  • 0.25 tsp Salt or to taste
For Serving (Bowls)
  • 2 cups Cooked Basmati Rice or other grain like couscous, quinoa
  • 1 cup Cherry Tomatoes halved
  • 0.5 cup Cucumber diced
  • 0.25 cup Red Onion thinly sliced or finely diced
  • 0.25 cup Fresh Parsley chopped, for garnish
  • 4 Pita Breads warmed, optional, for serving

Equipment

  • Large Baking Sheet
  • Large Mixing Bowl
  • Small mixing bowl
  • Saucepan with lid
  • Whisk

Method
 

Prepare the Cauliflower Shawarma
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine the cauliflower florets, olive oil, ground cumin, paprika, turmeric, coriander, garlic powder, onion powder, cayenne pepper (if using), cinnamon, salt, and black pepper. Toss well until all the cauliflower is evenly coated.
  3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two sheets if necessary to allow for even roasting.
  4. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is tender-crisp and nicely browned with slightly charred edges. (Alternatively, you can air fry at 375°F/190°C for 15-20 minutes, shaking the basket frequently.)
Make the Tahini Yogurt Sauce
  1. While the cauliflower roasts, prepare the sauce. In a small mixing bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and salt. Start with 2 tablespoons of water and gradually add more, 1 teaspoon at a time, until the sauce reaches a smooth, pourable consistency.
  2. Taste and adjust seasoning if needed. If you prefer a thinner sauce, add a tiny bit more water.
Assemble the Bowls
  1. Divide the cooked basmati rice (or other grain) evenly among 4 serving bowls.
  2. Top each bowl with a generous portion of the roasted cauliflower shawarma, halved cherry tomatoes, diced cucumber, and sliced red onion.
  3. Drizzle generously with the creamy tahini yogurt sauce. Garnish with fresh chopped parsley.
  4. Serve immediately, optionally with warm pita bread or naan on the side.

Notes

For an extra kick, add a pinch of sumac to the cauliflower spice blend or sprinkle some on top of the finished bowls. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the cauliflower gently, or enjoy the bowls cold as a refreshing salad.