Name: Cauliflower Shawarma Bowl with Roasted Vegetables, Quinoa, and Creamy Lemon Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 large cauliflower, cut into florets (about 6 cups or 700 g); 1 can chickpeas (15 oz or 400 g), drained and rinsed; 3 medium red onions, sliced; 1 cup cooked quinoa (can substitute rice or couscous); 1 cucumber, diced; 1 tomato, diced; ¼ cup chopped parsley; lemon wedges for serving; 4 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 3 cloves garlic, grated; 3 teaspoons paprika (sweet or smoked); 2 teaspoons ground coriander; 1 teaspoon ground cumin; ½ teaspoon cinnamon; 1 teaspoon salt; Black pepper and red pepper flakes to taste; ½ cup Greek yogurt (or tahini or dairy-free yogurt); lemon juice to taste; salt to taste; cold water, add a tablespoon at a time to thin the sauce

Introduction

This Cauliflower Shawarma Bowl is a vibrant, fiber-rich Mediterranean-inspired dish that’s perfect for easy weeknight dinners. With warm spices, roasted cauliflower, chickpeas, and a creamy lemony sauce, it combines comfort and freshness in every bite. Plus, it’s all made on one sheet pan for minimal cleanup.

A close-up view of a white bowl filled with a colorful roasted cauliflower salad. The bottom layer is a mix of cooked red quinoa and chickpeas, with a slightly grainy texture and a golden-brown color. On top, there are several golden roasted cauliflower florets with light char marks, scattered around the bowl. Mixed in are slices of red onion and small pieces of diced cucumber and tomato, adding pops of purple, green, and red. The dish is topped with a creamy white dressing drizzled over the center, partly covering one large cauliflower floret, and sprinkled with small green herb bits. The bowl is placed on a white marbled surface, and a spoon with a wooden handle rests inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cauliflower, cut into florets (about 6 cups or 700 g)

1 can chickpeas (15 oz or 400 g), drained and rinsed

3 medium red onions, sliced

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice

3 cloves garlic, grated

3 teaspoons paprika (sweet or smoked)

2 teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon cinnamon

1 teaspoon salt, plus black pepper and red pepper flakes to taste

1 cup cooked quinoa (or substitute rice or any grain)

1 cucumber, diced

1 tomato, diced

¼ cup chopped parsley

½ cup Greek yogurt

Lemon wedges, for serving

Instructions

Step 1: In a small bowl, whisk together 4 tablespoons olive oil, 2 tablespoons lemon juice, grated garlic, 2 teaspoons ground coriander, 3 teaspoons paprika, 1 teaspoon ground cumin, ½ teaspoon cinnamon, 1 teaspoon salt, and black pepper until fragrant. Set aside.

Step 2: Preheat the oven to 425°F (220°C). On a large sheet pan, spread the cauliflower florets, chickpeas, and sliced red onions in a single layer. Drizzle the shawarma spice mix over the vegetables and toss well to coat evenly.

Step 3: Roast the vegetables for 25 to 30 minutes, or until golden, tender, and lightly charred on the edges. Remove from the oven.

Step 4: Meanwhile, in a small bowl, whisk the Greek yogurt with a splash of lemon juice and a pinch of salt. Add cold water a tablespoon at a time until the sauce is creamy and pourable. Set aside.

Step 5: Add the cooked quinoa, chopped parsley, and a squeeze of lemon directly to the sheet pan with the roasted vegetables. Toss gently to combine and allow the quinoa to absorb the pan flavors.

Step 6: Spoon the mixture into bowls. Top with diced cucumber and tomato, drizzle generously with the yogurt sauce, and serve with extra lemon wedges if desired.

Tips & Variations

Cut cauliflower into similar-sized florets for even roasting and better caramelization.

Dry chickpeas thoroughly before roasting to help them crisp up nicely.

Use a large sheet pan to avoid overcrowding; this allows vegetables to roast rather than steam.

Adjust the lemon juice at the end to brighten the warm spices and balance flavors.

Substitute quinoa with rice, couscous, or any grain you prefer for variety.

Make the yogurt sauce thicker or thinner depending on your preference for drizzling.

Serve directly from the sheet pan to keep cleanup easy and the meal casual.

FAQs

Can I make this ahead of time?

Yes. Prepare the roasted vegetables and quinoa in advance, store them separately or combined in an airtight container, and reheat before serving. Add fresh toppings and sauce just before eating.