Cauliflower Shawarma Bowls (Printable Version)
# What You'll Need:
→ Cauliflower
01 -
1 head of cauliflower, cut into 1-inch florets (about 970g of florets)
02 -
1 tbsp curry powder
03 -
1 tsp cumin powder
04 -
1 tsp garlic powder
05 -
1/2 tsp ground coriander
06 -
1/2 tsp smoked paprika
07 -
1 1/2 tbsp olive oil
08 -
Salt and pepper
→ Quick Pickled Red Cabbage
09 -
3 cups thinly shredded red cabbage (185g)
10 -
1/2 cup water
11 -
1/4 cup apple cider or red wine vinegar
12 -
1 tbsp maple syrup or sugar
13 -
1 tsp sea salt
→ Tabbouleh
14 -
1/2 cup dried bulgur wheat or quinoa, or 1 cup couscous
15 -
1/4 cup olive oil
16 -
2 tbsp white wine vinegar
17 -
2 tbsp lemon juice
18 -
1/2 tsp coriander
19 -
1 clove garlic, grated
20 -
2 bunches curly parsley, finely chopped (about 1-1.5 cups)
21 -
1/2 cup fresh mint leaves, roughly chopped
22 -
1 cup cucumber, diced into 1/4-inch pieces
23 -
1 cup cherry tomatoes, quartered
→ Tahini Garlic Sauce
24 -
1/4 cup tahini (50g)
25 -
2 tbsp lemon juice
26 -
1 clove garlic, grated
27 -
1/2 tsp cumin
28 -
Salt
→ For Serving
29 -
Hummus
30 -
Pita wedges
# Step-by-Step Directions:
01 -
Preheat oven to 425°F.
02 -
In a large mixing bowl, combine cauliflower florets, curry powder, cumin, garlic powder, ground coriander, smoked paprika, olive oil, salt, and pepper. Toss to coat evenly. Spread on an unlined sheet pan and roast for 20-25 minutes, tossing halfway through, until golden and tender.
03 -
Place shredded cabbage in a heatproof bowl or jar. In a small pot, combine water, vinegar, maple syrup, and sea salt. Bring to a simmer, then cook for 1-2 minutes until salt and sugar dissolve. Pour brine over cabbage and toss to coat. Set aside to pickle, stirring occasionally.
04 -
Cook bulgur, quinoa, or couscous according to package instructions. Allow to cool slightly before using.
05 -
In a large bowl, whisk together olive oil, white wine vinegar, lemon juice, coriander, garlic, salt, and pepper. Add cooked bulgur, diced cucumber, quartered cherry tomatoes, chopped parsley, and mint. Toss to combine and season to taste.
06 -
In a small bowl, mix tahini, lemon juice, garlic, cumin, and salt. Gradually add 3-4 tablespoons of water while whisking until smooth. Adjust water quantity as needed.
07 -
Spoon tabbouleh into bowls. Arrange roasted cauliflower and pickled cabbage alongside. Drizzle tahini dressing over cauliflower. Add a dollop of hummus in the center and pair with pita wedges. Serve with optional hot sauce if desired.
# Helpful Notes:
01 -
Red cabbage, tahini sauce, and tabbouleh can be made in advance and stored in airtight containers in the fridge. Fully assembled bowls can last up to 3 days refrigerated.