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Close-up of a Cauliflower Shawarma Bowl showing the dark orange spice rub on roasted cauliflower florets and fluffy white quinoa.

Cauliflower Shawarma Bowl with Fluffy Quinoa and Tahini

This vibrant Cauliflower Shawarma Bowl features smoky roasted cauliflower with charred edges, fluffy quinoa, and crisp Persian cucumbers, all finished with a creamy tahini drizzle and bright sumac spice for an easy, healthy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Lunch, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1 large head Cauliflower cut into florets
  • 3 tablespoons Olive Oil Extra virgin
  • 1 tablespoon Cumin ground
  • 1 cup White Quinoa dry
  • 1/4 cup Tahini creamy beige

Equipment

  • 1 Large Baking Sheet Lined with parchment paper
  • 1 Medium Pot For steaming quinoa

Method
 

Preparation
  1. Toss cauliflower florets with oil and shawarma spices. Roast at 425°F (220°C) for 25-30 minutes until edges are charred and caramelized.
  2. Cook 1 cup quinoa in 2 cups water for 15 minutes. Let sit covered for 5 minutes then fluff.
  3. Place quinoa in a bowl, top with roasted cauliflower, tomatoes, cucumbers, and onions. Drizzle with tahini sauce and garnish with parsley and sumac.

Notes

Ensure cauliflower is dry before roasting for the best char.
Whisk tahini with warm water to prevent seizing.