Dinner

Cauliflower Shawarma Bowls Recipe

Name: Cauliflower Shawarma Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 head of cauliflower, cut into 1-inch florets (about 970g); 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, to taste; 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; 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); ½ cup fresh mint leaves, roughly chopped; 1 cup cucumber, diced into 1/4-inch pieces; 1 cup cherry tomatoes, quartered (substitute with roma if needed); ¼ cup tahini (50 g); 2 tbsp lemon juice; 1 clove garlic, grated; ½ tsp cumin; 3-4 tbsp water (to thin); Salt, to taste; Hummus

ByMaya Arden April 30, 2026April 30, 2026

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Introduction

Cauliflower Shawarma Bowls are a vibrant, flavorful meal perfect for anyone craving a healthy yet satisfying dish. Roasted spiced cauliflower pairs beautifully with tangy pickled cabbage, fresh tabbouleh, and creamy tahini sauce. This bowl is a delightful mix of textures and bold Middle Eastern-inspired flavors.

A white bowl contains three main sections: bright green tabbouleh salad with finely chopped parsley, cucumber, and small red tomato pieces at the bottom left; next to it, golden roasted cauliflower with a light orange hint from seasoning, topped with white sauce drizzles; and on the right, a pile of shredded deep purple cabbage also drizzled with the same white sauce. In the background, a similar white bowl with the same dish is slightly out of focus on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, to taste
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
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)
½ cup fresh mint leaves, roughly chopped

1 cup cucumber, diced into 1/4-inch pieces
1 cup cherry tomatoes, quartered (substitute roma tomatoes if needed)
¼ cup tahini (50 g)

2 tbsp lemon juice
1 clove garlic, grated
½ tsp cumin

Salt, to taste
Hummus, for serving
Pita wedges, toasted, for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large mixing bowl, combine the cauliflower florets with curry powder, cumin powder, garlic powder, ground coriander, smoked paprika, olive oil, salt, and pepper. Toss well to coat evenly.
Step 3: Spread the seasoned cauliflower in a single layer on an unlined baking sheet. Roast for 20-25 minutes, tossing halfway through, until the cauliflower is golden and tender.

Step 4: While the cauliflower roasts, place the shredded red cabbage in a heatproof bowl or jar. In a small pot, combine water, vinegar, maple syrup, and sea salt. Bring to a simmer, cooking 1-2 minutes until salt and sugar dissolve.
Step 5: Pour the hot brine over the cabbage and toss to coat. Set aside to pickle, stirring occasionally.
Step 6: Cook the bulgur wheat, quinoa, or couscous according to package instructions. Once cooked, let it cool slightly.

Step 7: In a large bowl, whisk together olive oil, white wine vinegar, lemon juice, ground coriander, and grated garlic. Season with salt and pepper.
Step 8: Add the chopped tomatoes, cucumbers, parsley, mint, and cooked grain to the dressing. Toss well to combine, then season with additional salt and pepper to taste.
Step 9: To make the tahini sauce, combine tahini, lemon juice, grated garlic, cumin, and salt in a small bowl. Add 3-4 tablespoons of water and whisk until smooth. Add more water if needed to reach desired consistency. (Note: sauce will thicken as it sits.)

Step 10: To assemble, spoon some tabbouleh into serving bowls. Arrange roasted cauliflower and pickled cabbage alongside. Drizzle tahini sauce over the cauliflower and add a dollop of hummus in the center.
Step 11: Serve with warm toasted pita wedges and, if you like, a splash of hot sauce. Enjoy your flavorful bowl!

Tips & Variations

Use quinoa or couscous as a gluten-free alternative to bulgur wheat.

For a spicier bowl, add a pinch of cayenne to the cauliflower seasoning or serve with your favorite hot sauce.
To speed up prep, finely chop herbs using a mini food processor.
Make extra tahini sauce to drizzle over salads or roasted veggies throughout the week.

Storage

Store the components separately in airtight containers in the refrigerator for up to 3 days. Keep the roasted cauliflower, pickled cabbage, and tabbouleh chilled. When ready to eat, reheat the cauliflower gently in the oven or microwave, then assemble bowls with fresh tahini sauce, hummus, and pita. The pickled cabbage is best served cold.

How to Serve

The dish is served in a white bowl with a white marbled texture background. It has three main layers: the bottom layer is a green and light yellow couscous salad mixed with herbs like parsley and small pieces of cucumber; on top of this is a layer of golden-brown roasted cauliflower florets, some with crispy edges; on the side, there is a small portion of shredded purple cabbage. Drizzled over all parts of the dish are light creamy white sauce and bright red-orange sauce, adding contrast and texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes! This recipe is naturally vegan as long as you use hummus without dairy ingredients. All other components are plant-based.

How do I store leftovers without the pita getting soggy?

Keep the pita wedges separate from the bowl ingredients and store at room temperature or lightly wrapped. Toast or warm them just before serving for the best texture.

Maya Arden