Name: Cauliflower Shawarma Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 tbsp curry powder; 2 tsp paprika powder; 1 tsp ground cumin powder; 1 tsp kosher salt; 0.5 tsp black pepper; 3 tbsp extra-virgin olive oil; 1 null cauliflower (large head, chopped into florets); 1 can chickpeas (rinsed and dried); 2 cup white basmati rice (cooked); 1 handful cucumber (thinly sliced); 1 handful cherry tomatoes (halved); 0.5 cup fresh cilantro (leaves); 0.5 cup fresh parsley (leaves); 0.25 cup tahini (sesame paste); 2 tbsp lemon juice (fresh); 0.5 tsp garlic cloves (minced); 0.25 tsp ground cumin powder; 0.25 tsp salt pepper (1/4 tsp each); 0.33 cup warm water

Instructions

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1

Preheat your oven to 425°F.
2

In a small bowl, combine the curry powder (1 tbsp), paprika powder (2 tsp), ground cumin powder (1 tsp), kosher salt (1 tsp), and black pepper (0.5 tsp).
3

Place cauliflower (1) florets and chickpeas (1 can) on baking sheets. Toss cauliflower with extra-virgin olive oil (2 tbsp) and chickpeas with extra-virgin olive oil (1 tbsp). Evenly sprinkle the spice mixture over both and toss to coat.
4

Roast in the oven for 30 minutes. Remove the chickpeas and continue roasting the cauliflower for another 5-10 minutes until the edges are lightly charred.
5

While vegetables roast, blend fresh cilantro (0.5 cup), fresh parsley (0.5 cup), tahini (0.25 cup), lemon juice (2 tbsp), garlic cloves (0.5 tsp), ground cumin powder (0.25 tsp), and salt pepper (0.25 tsp) in a blender. Gradually add warm water (0.33 cup) while blending until the sauce is smooth.
6

Assemble bowls with a base of white basmati rice (2 cup). Top with roasted cauliflower, chickpeas, cucumber (1 handful), and cherry tomatoes (1 handful). Drizzle generously with tahini sauce.