Cauliflower Shawarma Bowls with Tahini Sauce

Name: Cauliflower Shawarma Bowls with Tahini Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 large cauliflower, cut into florets; 2 tbsp olive oil; 1 tbsp shawarma spice blend; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup cooked quinoa; 1 cucumber, diced; 1 tomato, diced; 1/4 cup red onion, thinly sliced; 1/4 cup parsley, chopped; 1/2 cup tahini sauce

Author: Tessa

Published: September 15, 2025

Jump to Recipe·Print Recipe

Let me tell you about my latest kitchen obsession – these insanely delicious Cauliflower Shawarma Bowls that somehow disappeared every time I made them last summer. Picture this: crispy roasted cauliflower florets coated in warm Middle Eastern spices, piled high over fluffy quinoa with all the fresh, crunchy veggies, and that dreamy tahini sauce drizzled over everything. I swear, even my meat-loving brother couldn’t stop stealing bites from my bowl!

What I adore about this recipe (aside from how ridiculously good it tastes) is how it turns humble cauliflower into something spectacular with just a few pantry spices. After testing countless vegetarian dishes in my tiny apartment kitchen, I can confidently say this one hits all the right notes – it’s healthy but never boring, packed with flavor yet simple to make. The best part? You can tweak it endlessly based on what’s in your fridge.

Perfect for busy weeknights or when you need an impressive meatless meal that’ll have everyone asking for seconds. Trust me, once that fragrant shawarma spice hits the oven, your kitchen will smell better than any takeout joint!

Why You’ll Love These Cauliflower Shawarma Bowls

Listen, I don’t just make these cauliflower shawarma bowls because they’re healthy—I make them because they’re downright addictive. Here’s why they’ve become my go-to meal:

Effortless magic: Toss cauliflower with spices, roast, and pile into bowls. That’s it—no fancy skills needed.
Flavor bomb: Shawarma spices (hello, cumin and paprika!) make boring cauliflower taste like it came from your favorite street vendor.
Your kitchen, your rules: Out of quinoa? Use rice. Hate raw onions? Skip ’em. This recipe thrives on improvisation.
Meal prep superstar: Roast a double batch of cauliflower—it reheats beautifully for lunches all week.
Guilt-free joy: Packed with veggies and plant-based goodness, but you’d never call it “diet food.”

Seriously, these bowls are the culinary equivalent of a cozy blanket—comforting, reliable, and impossible to resist.

Ingredients for Cauliflower Shawarma Bowls

Here’s everything you’ll need to make these flavor-packed bowls – I promise it’s all simple stuff you can find at any grocery store. I’ve broken it down by components because that’s how my brain works when prepping (and it keeps me from forgetting anything!).

For the roasted cauliflower: 1 large head cauliflower (cut into 1-inch florets – about 6 cups), 2 tbsp olive oil (the good stuff!), 1 tbsp shawarma spice blend (my homemade mix has cumin, coriander, paprika, and a pinch of cinnamon), ½ tsp kosher salt, ¼ tsp freshly ground black pepper
For the base: 1 cup uncooked quinoa (rinsed well – trust me on this), 2 cups water or veggie broth (makes it extra flavorful)
For the crunchy toppings: 1 medium cucumber (diced with skin on for color), 1 ripe tomato (seeds removed and diced), ¼ cup thinly sliced red onion (soak in cold water for 5 minutes if you want milder flavor), ¼ cup chopped fresh parsley (stems removed)
For the creamy sauce: ½ cup tahini (stirred well before measuring), ¼ cup lemon juice (freshly squeezed please!), 1 garlic clove (minced super fine), ½ tsp salt, ¼ cup warm water (to thin as needed)
Bonus garnishes: Pickled turnips (if you can find them!), crumbled feta (optional but amazing), toasted pine nuts (for that perfect crunch)

See? Nothing weird or hard-to-find. The magic happens when these simple ingredients come together!

How to Make Cauliflower Shawarma Bowls

Alright, let’s turn these simple ingredients into something magical! I’ve made this recipe more times than I can count, and here’s exactly how I get those perfectly caramelized cauliflower florets and beautifully balanced bowls every single time.

Roasting the Cauliflower

First things first – crank that oven to 400°F (200°C). While it’s heating up, grab your biggest mixing bowl (I use the same stained yellow one my mom gave me when I moved out) and toss in the cauliflower florets. Drizzle with olive oil – don’t be shy now – then sprinkle on that gorgeous shawarma spice blend, salt, and pepper. Get in there with your hands and massage it all together like you’re giving the cauliflower a spa treatment. Every floret should be nicely coated in those fragrant spices.

Spread them out in a single layer on a baking sheet – I line mine with parchment because I hate scrubbing pans later. Into the oven they go for about 25 minutes total, but here’s the key: at the 15-minute mark, pull them out and give them a good flip. You’ll know they’re ready when the edges get those beautiful dark brown crispy bits that taste like little flavor explosions.

Cauliflower Shawarma Bowls - detail 1

Assembling the Bowls

While the cauliflower works its magic, let’s build our bowls! Start with a fluffy base of cooked quinoa – about ½ cup per bowl is perfect. Now pile on that gorgeous roasted cauliflower (still warm, please!), followed by all your fresh toppings. I do cucumbers first, then tomatoes, onions, and a generous sprinkle of parsley because I love that pop of green.

The final touch? That luscious tahini sauce. Drizzle it over everything right before serving – I like to go in a zigzag pattern because it looks fancy. If you’re feeling extra, top with some crumbled feta or toasted pine nuts for texture. The first bite when everything comes together? Absolute heaven.

Pro tip: Let everyone assemble their own bowls at the table – it’s more fun and keeps the components from getting soggy. Now dig in and try not to lick the bowl clean (no judgment if you do).

Tips for Perfect Cauliflower Shawarma Bowls

After burning more cauliflower florets than I’d care to admit (oops!), I’ve learned a few tricks that take these bowls from good to “can I have the recipe?” status. Here are my hard-earned secrets:

Marinate for maximum flavor: If you’ve got 30 extra minutes, let the spiced cauliflower sit at room temperature before roasting. Those spices really sink into every nook and cranny!
Spice control: Love heat? Add a pinch of cayenne to the shawarma blend. Feeding kids? Go easy on the black pepper – the flavors still shine.
Crisp is key: Don’t crowd the baking sheet! Give each floret personal space or they’ll steam instead of getting those perfect caramelized edges.
Sauce smarts: Thin tahini sauce with warm water gradually – it seizes up at first (totally normal) then becomes silky smooth with patience.
Texture matters: Keep components separate until serving to maintain that perfect contrast of warm roasted cauliflower against cool, crunchy veggies.

Remember – the best bowls happen when you trust your instincts. More lemon? Go for it. Extra garlic in the sauce? Always a good idea!

Variations for Cauliflower Shawarma Bowls

One of my favorite things about this recipe is how easily it adapts to whatever’s in my pantry or what mood I’m in. Here are the variations I’ve tested and loved – each one makes the dish feel brand new!

Protein boosters: Toss in chickpeas (roasted with the cauliflower for extra crunch!), grilled chicken thighs (marinated in the same spices), or crispy baked tofu cubes. My gym-obsessed cousin swears by adding a fried egg on top – the runny yolk mixes with the tahini sauce in the most delicious way.
Grain game changers: Quinoa’s great, but try warm pita wedges for dipping, fluffy couscous (toasted first for nuttiness), or even roasted sweet potatoes when you want something heartier. Last winter I used leftover wild rice pilaf – surprisingly perfect!
Sauce swaps: Out of tahini? Blend yogurt with garlic, lemon, and a spoonful of the shawarma spices. For a lighter option, I love a quick lemon-herb vinaigrette. When I’m feeling indulgent, that garlicky white sauce from my favorite falafel spot makes an appearance (just mayo, garlic, and lemon juice whisked together).
Seasonal twists: In summer, I add charred corn and avocado. Come fall, roasted Brussels sprouts and pomegranate seeds bring festive vibes. The basic formula stays the same – just let what’s fresh and delicious guide you!

The beauty is that no matter which way you tweak it, those warm shawarma spices make everything taste like a Middle Eastern feast. Have fun playing with combinations – some of my best kitchen accidents started as “Hmm, I wonder if…” moments with this recipe!

Serving Suggestions

These bowls shine on their own, but I love serving them with warm pita wedges for scooping up every last bit. A side of creamy hummus and some briny olives make it feel like a feast. For hot days, add a crisp cucumber-yogurt salad – the cool contrast is magic!

Storage and Reheating

Here’s my foolproof system for keeping these cauliflower shawarma bowls tasting fresh – because let’s be real, leftovers are half the reason I make big batches! The components store beautifully when kept separate, just follow these simple tricks:

Fridge storage: Keep the roasted cauliflower, quinoa, and chopped veggies in separate airtight containers (I’m obsessed with my glass ones with the blue lids). They’ll stay fresh for about 3 days. The tahini sauce gets thicker when chilled – just whisk in a teaspoon of warm water when ready to use. Pro tip: Store the sauce in a small jar with the lid slightly ajar to prevent condensation from making it watery.

Reheating like a pro: For that just-made crispiness, skip the microwave! Spread the cauliflower on a baking sheet and pop it in a 375°F (190°C) oven for 5-7 minutes. The quinoa revives perfectly with a splash of water and 30 seconds in the microwave (cover with a damp paper towel). Assemble your bowl with the reheated components and fresh toppings – it’ll taste like you just made it!

Freezer hack: While I don’t love freezing the assembled bowls, the roasted cauliflower freezes surprisingly well. Spread cooled florets on a parchment-lined tray to freeze solid before transferring to bags. They reheat straight from frozen in a 400°F (200°C) oven for about 15 minutes – perfect for emergency shawarma cravings!

Cauliflower Shawarma Bowls - detail 2

Nutritional Information

Now, I’m no nutritionist (just a home cook who loves good food), but here’s the breakdown on what you’re getting in these glorious cauliflower shawarma bowls. Keep in mind these numbers can vary depending on your exact ingredients – more tahini sauce? Extra feta? Your mileage may vary!

Approximate per serving (1 bowl):

Calories: 320 (but packed with so much flavor it tastes indulgent)
Fat: 18g (the good kind from olive oil and tahini)
Carbs: 35g (complex carbs from quinoa and veggies)
Fiber: 8g (thank you, cauliflower and quinoa!)
Protein: 9g (add chickpeas or chicken if you want more)
Sugar: 6g (all naturally occurring)

What I love most? This meal gives you a rainbow of nutrients without feeling like “health food.” You’re getting vitamin C from the cauliflower, healthy fats from the tahini, and a good mix of plant-based proteins. My vegetarian friends always ask for this recipe when they need something satisfying that won’t leave them hungry an hour later!

Remember – food is about nourishment AND joy, and these bowls deliver both in every bite. Now pass me that tahini sauce…

Frequently Asked Questions

After making these cauliflower shawarma bowls for every potluck and family gathering last year, I’ve gotten alllll the questions. Here are the ones that keep popping up – along with my tried-and-true answers!

Can I use frozen cauliflower florets?
You bet! Just thaw them completely and pat them bone-dry with paper towels first (watery cauliflower = sad, soggy results). They won’t get quite as crispy as fresh, but still delicious. Pro tip: Roast them straight from frozen at 425°F (220°C) for 30 minutes if you’re in a pinch!

What’s a good tahini substitute?
If tahini’s not your thing (or you ran out), try blending Greek yogurt with lemon juice and garlic for a creamy tang. Almond butter thinned with warm water works in a pinch too – it’s sweeter but still tasty. My Lebanese friend swears by skipping sauce altogether and using garlicky toum instead!

How spicy is the shawarma seasoning?
The blend I use is warmly spiced but not fiery – think cozy rather than mouth-burning. If you’re sensitive to heat, go light on the black pepper. Want more kick? Add ¼ teaspoon cayenne or a pinch of red pepper flakes to the mix.

Can I prep components ahead?
Absolutely! Roast the cauliflower up to 3 days ahead (reheat before serving). Cooked quinoa keeps for 5 days refrigerated. Chop veggies 1-2 days in advance (store cucumbers and tomatoes separately from onions). The tahini sauce actually improves after 24 hours as flavors meld!

Tried it? Share your twist in the comments – I’m always looking for new ways to riff on this recipe! Did you add harissa? Swap in za’atar? Throw in some roasted eggplant? Spill your secrets!