Description
Delightfully spiced and roasted cauliflower served over nutritious quinoa, these Cauliflower Shawarma Bowls offer a flavorful and satisfying vegetarian meal that’s easy to prepare and perfect for a wholesome lunch or dinner.
Ingredients
Scale
Cauliflower Shawarma
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
Assembly
- 1 cup cooked quinoa
- 1/2 cup hummus
- 1/4 cup diced cucumbers
- 1/4 cup diced tomatoes
- 1/4 cup diced red onion
- Fresh parsley, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower at a high temperature which ensures crispiness and caramelization.
- Season the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, paprika, cumin, garlic powder, salt, and pepper until each piece is evenly coated with the flavorful spice mixture.
- Roast the Cauliflower: Spread the seasoned cauliflower florets in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until they are golden brown and crispy on the edges.
- Assemble the Bowls: Divide the cooked quinoa evenly among four bowls. Top each with the roasted cauliflower, a dollop of hummus, diced cucumbers, tomatoes, red onion, and finish by garnishing with fresh parsley for freshness and color.
- Serve and Enjoy: Serve the bowls warm as a delicious and nutritious vegetarian dish packed with Middle Eastern-inspired flavors.
Notes
- You can prepare the quinoa ahead of time to save time when assembling the bowls.
- For extra heat, add a sprinkle of cayenne pepper or a drizzle of hot sauce.
- Feel free to swap quinoa with couscous or rice if preferred.
- To make it vegan, ensure the hummus contains no dairy ingredients.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
