Name: Cauliflower Shawarma Bowls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 1 head of cauliflower, cut into 1-inch florets (about 970g); 1 tbsp curry powder; 1 tsp cumin powder; 1 tsp garlic powder; ½ tsp ground coriander; ½ tsp smoked paprika; 1½ tbsp olive oil; Salt and pepper, to taste; 3 cups shredded red cabbage (185g); ½ cup water; ¼ cup apple cider vinegar or red wine vinegar; 1 tbsp maple syrup or sugar; 1 tsp sea salt; ½ cup dried bulgur wheat or quinoa, or 1 cup couscous; ¼ cup olive oil; 2 tbsp white wine vinegar; 2 tbsp lemon juice; ½ tsp ground coriander; 1 clove garlic, grated; 2 bunches curly parsley, finely chopped (about 1 to 1.5 cups); ½ cup fresh mint leaves, roughly chopped; 1 cup cucumber, diced; 1 cup cherry tomatoes, quartered; ¼ cup tahini (50g); 2 tbsp lemon juice; 1 clove garlic, grated; ½ tsp cumin; Salt, to taste; Hummus; Pita wedges

Jump to Recipe

Cauliflower Shawarma Bowls are a vibrant, flavorful, and healthy meal option inspired by the bold spices and fresh ingredients of Middle Eastern cuisine. These bowls feature warmly spiced roasted cauliflower, quick pickled red cabbage for a tangy crunch, fresh herbaceous tabbouleh, and a creamy garlic tahini sauce to bring it all together. Finished with hummus and soft pita wedges, this dish delivers a satisfying balance of textures and tastes.

What makes this recipe shine is its focus on plant-based ingredients that don’t sacrifice satisfaction. The cauliflower is coated in a blend of curry powder, cumin, coriander, and smoked paprika, giving it a deep, savory flavor. The pickled cabbage adds brightness, while the homemade tabbouleh brings freshness with parsley, mint, cucumber, and tomato. The tahini garlic sauce, with its nutty richness and citrusy punch, ties everything together.

This dish is perfect for meal prep, casual dinners, or impressing guests with a colorful spread. It’s naturally vegetarian and can easily be made vegan or gluten-free. Whether you’re looking for a nourishing bowl to fuel your day or a refreshing take on shawarma, these cauliflower shawarma bowls are a must-try.

Why You’ll Love This Recipe

Plant-Based Goodness: A hearty, satisfying bowl without any meat or dairy.
Big Flavors: Spiced cauliflower, tangy pickles, and bold tahini sauce combine for a flavor-packed experience.
Highly Customizable: Easy to adjust for dietary needs—vegan, gluten-free, or grain-free.
Perfect for Meal Prep: Components can be made ahead and assembled throughout the week.
Nutrient-Rich: Loaded with fiber, vitamins, and healthy fats from wholesome ingredients.

Ingredients

Cauliflower

Cauliflower florets
Curry powder
Cumin powder
Garlic powder
Ground coriander
Smoked paprika
Olive oil
Salt and pepper

Quick Pickled Red Cabbage

Shredded red cabbage
Water
Apple cider or red wine vinegar
Maple syrup or sugar
Sea salt

Tabbouleh

Bulgur wheat, quinoa, or couscous
Olive oil
White wine vinegar
Lemon juice
Coriander
Garlic
Curly parsley
Fresh mint leaves
Cucumber
Cherry tomatoes or roma tomatoes

Tahini Garlic Sauce

Tahini
Lemon juice
Garlic
Cumin
Salt

For Serving

Hummus
Pita wedges

Variations

Grain-Free: Replace bulgur or couscous with cauliflower rice.
Spicy Kick: Add a pinch of cayenne to the cauliflower or sauce.
Add Protein: Top with grilled chickpeas, falafel, or grilled tofu.
Gluten-Free: Use quinoa or certified gluten-free couscous.
Different Veggies: Add roasted carrots, zucchini, or bell peppers for extra variety.

How to Make the Recipe

Step 1: Roast the Cauliflower

Preheat oven to 425°F. Toss cauliflower florets with olive oil, curry powder, cumin, garlic powder, ground coriander, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

Step 2: Pickle the Cabbage

In a saucepan, bring water, vinegar, maple syrup (or sugar), and sea salt to a boil. Pour the hot mixture over shredded cabbage in a bowl. Let sit for at least 30 minutes or refrigerate for several hours for best flavor.

Step 3: Prepare the Tabbouleh

Cook bulgur wheat, quinoa, or couscous according to package instructions. In a bowl, combine cooked grains with olive oil, vinegar, lemon juice, coriander, grated garlic, chopped parsley, mint, cucumber, and cherry tomatoes. Mix well and chill until ready to use.

Step 4: Make the Tahini Garlic Sauce

In a bowl, whisk together tahini, lemon juice, garlic, cumin, and a pinch of salt. Add water gradually to thin the sauce to your desired consistency.

Step 5: Assemble the Bowls

Scoop a portion of tabbouleh into a bowl, top with roasted cauliflower, pickled cabbage, a generous drizzle of tahini sauce, a dollop of hummus, and pita wedges on the side.

Tips for Making the Recipe

Roast cauliflower until deeply golden for best flavor and texture.
Use fresh herbs for tabbouleh to keep it vibrant and aromatic.
Thin tahini sauce slowly with water to prevent it from breaking.
Make pickled cabbage a day ahead for deeper flavor.
Assemble just before serving to keep components fresh and crisp.

How to Serve

Serve these bowls warm or at room temperature. They make a hearty lunch or dinner on their own, or you can pair them with additional dips like baba ganoush or tzatziki. Arrange ingredients buffet-style for a customizable bowl bar when feeding a crowd.

Make Ahead and Storage

Storing Leftovers

Store each component in separate airtight containers in the refrigerator. They’ll stay fresh for up to 4 days.

Freezing

The roasted cauliflower can be frozen for up to 2 months, though the texture may soften slightly when thawed. Other fresh components like tabbouleh and pickled cabbage are best not frozen.

Reheating

Reheat cauliflower in a hot oven or air fryer until crisp. Tabbouleh and cabbage can be served cold or at room temperature. Warm pita briefly in a skillet or microwave before serving.

FAQs

1. Can I make this recipe vegan?

Yes, it’s naturally vegan if you don’t include dairy-based sides.

2. What can I use instead of bulgur?

Quinoa or couscous are great substitutes. For a grain-free option, use cauliflower rice.

3. How do I make the sauce thinner?

Whisk in cold water, a tablespoon at a time, until desired consistency is reached.

4. Can I use pre-cut cauliflower?

Yes, just make sure the florets are about 1-inch in size for even roasting.

5. Is this recipe gluten-free?

Use quinoa or certified gluten-free couscous to make it gluten-free.

6. How long does pickled cabbage last?

It can be stored in the fridge for up to 1 week and continues to develop flavor over time.

7. Can I meal prep this for lunch?

Absolutely. Store the components separately and assemble before eating for best texture.

8. What protein can I add?

Grilled chickpeas, lentils, tofu, or tempeh work well as plant-based protein options.

9. Can I skip the pickled cabbage?

Yes, but it adds a nice tang and crunch. You could replace it with fresh shredded cabbage or slaw.

10. How can I make it spicier?

Add chili flakes to the cauliflower or blend some harissa or hot sauce into the tahini.

Conclusion

Cauliflower Shawarma Bowls are a delicious and wholesome take on a classic street food favorite. With layers of roasted spiced cauliflower, tangy pickles, fresh tabbouleh, and creamy tahini, each bite offers a perfect balance of flavor and texture. Easy to prep, adaptable, and visually stunning, this recipe is a fantastic addition to any plant-based meal rotation. Whether for lunch, dinner, or entertaining, it’s a dish you’ll want to make again and again.