Description
A delightful vegetarian twist on the classic Middle Eastern shawarma, filled with vibrant flavors and nutritious ingredients.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon paprika
- 1 tablespoon ground turmeric
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- Fresh parsley, for garnish
- Tahini sauce (for drizzling)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine olive oil, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper in a large bowl.
- Add the cauliflower florets to the bowl and toss until fully coated with the spice mixture.
- Spread the cauliflower evenly on a baking sheet lined with parchment paper.
- Roast for about 25 minutes, or until the cauliflower is tender and slightly charred, stirring halfway through.
- While the cauliflower roasts, prepare the chickpeas by seasoning them with remaining spices and a drizzle of olive oil, then spread them on another baking sheet.
- Roast the chickpeas for an additional 20 minutes until crispy.
- Remove both baking sheets from the oven and set aside.
- Assemble your bowls by layering the roasted cauliflower, chickpeas, tomatoes, cucumber, and red onion as desired.
- Garnish with fresh parsley and drizzle with tahini sauce.
- Serve with lemon wedges on the side.
Notes
For deeper flavor, allow the cauliflower to marinate for a few hours if possible. Adjust spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg