Cauliflower Shawarma Bowl

Crispy charred cauliflower piled over creamy hummus with a fiery yet zingy tahini sauce to bring it all together with a colorful riot of flavours and textures.

By @the_foodiediaries

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.25 cup olive oil
• 4 cloves minced garlic
• 3 tsp paprika
• 2 tsp chilli powder/ cayenne pepper
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 2 tsp ground coriander
• 1 pinch salt
• 1 head cauliflower
• 3 tbsp tahini
• 0.5 tbsp rice vinegar / lime juice
• 2 tbsp hot sauce
• 0.5 tbsp honey
• 3 tbsp cold water
• 1 layer hummus
• 1 cup tomatoes
• 1 cup cucumbers
• 0.5 cup pickled onions
• 1 handful fresh herbs (cilantro ; parsley)
• 1 tsp sesame seeds

Instructions

1. For the shawarma marinade, whisk together the olive oil, minced garlic, paprika, chilli powder/ cayenne pepper, ground cumin, turmeric, ground coriander, and a heavy pinch of salt. Adjust according to preference.
2. Break up your cauliflower into florets.
3. Generously drizzle the florets with the marinade. Toss well to ensure each piece is coated well.
4. Pop it in the oven to bake at 180C for 25-20 minutes until charred and crispy. Remove halfway and turn the pieces over to ensure they crisp up evenly.
5. For the spicy tahini, mix together the tahini, rice vinegar / lime juice, hot sauce, honey, and cold water.
6. To assemble the bowl, start with a layer of hummus.
7. Add the roasted cauliflower on top of the hummus.
8. Add chopped tomatoes & cucumbers.
9. Drizzle the spicy tahini sauce over the vegetables.
10. Add pickled onions.
11. Garnish with fresh herbs (cilantro ; parsley) and sesame seeds.