Cauliflower Shawarma Bowl Recipe
Introduction
Enjoy a flavorful and wholesome Cauliflower Shawarma Bowl that’s easy to prepare and packed with spices. This dish brings the warmth of shawarma spices to tender roasted cauliflower, served over fluffy couscous with creamy hummus.
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- 1 cup cooked couscous
- 1/2 cup hummus
- Chopped cilantro for garnish
Instructions
- Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, cumin, paprika, and salt until evenly coated.
- Step 2: Spread the cauliflower on a baking sheet in a single layer and roast for 25 minutes, or until golden and tender.
- Step 3: Serve the roasted cauliflower over cooked couscous. Add a dollop of hummus on top and garnish with chopped cilantro before serving.
Tips & Variations
- For extra depth, add a pinch of turmeric or garlic powder to the spice mix before roasting.
- Swap couscous for quinoa or rice for a gluten-free option.
- Add roasted chickpeas or toasted pine nuts for added crunch and protein.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the cauliflower in the oven or microwave until warmed through, and serve fresh hummus alongside for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cauliflower instead of fresh?
Yes, but make sure to thaw and pat dry the cauliflower well to avoid excess moisture when roasting.
Is this recipe suitable for a vegan diet?
Absolutely! All the ingredients are plant-based, making this a delicious vegan meal option.
PrintCauliflower Shawarma Bowl Recipe
A flavorful and healthy Cauliflower Shawarma Bowl featuring oven-roasted spiced cauliflower served over fluffy couscous with creamy hummus and fresh cilantro garnish. This easy-to-make dish is perfect for a nutritious lunch or dinner with Middle Eastern-inspired tastes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Cauliflower Shawarma
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
Serving Components
- 1 cup cooked couscous
- 1/2 cup hummus
- Chopped cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the cauliflower.
- Prepare Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, cumin, paprika, and salt until they are evenly coated with the seasoning.
- Roast Cauliflower: Spread the seasoned cauliflower in a single layer on a baking sheet and roast in the preheated oven for 25 minutes, or until tender and slightly browned.
- Assemble Bowl: Place the cooked couscous into serving bowls, top with the roasted cauliflower, and add a generous dollop of hummus on the side.
- Garnish and Serve: Sprinkle chopped cilantro over the bowl for a fresh burst of flavor and serve immediately while warm.
Notes
- For extra protein, add grilled chicken or chickpeas.
- You can substitute couscous with quinoa for a gluten-free option.
- Adjust spices according to your heat preference by adding cayenne or chili powder.
- Leftovers can be stored in the refrigerator for up to 3 days.
Keywords: cauliflower shawarma, roasted cauliflower, couscous bowl, hummus, vegetarian bowl, healthy lunch, Middle Eastern recipe
