What exactly is in the shawarma seasoning blend?

The shawarma seasoning blend used in these Cauliflower Shawarma Bowls includes curry powder, paprika, ground cumin, kosher salt, and black pepper. This combination brings smoky, earthy, and slightly warm undertones that are key to the dish's signature flavor. It's a simplified version of traditional shawarma spice mixes, tailored to enhance cauliflower’s natural taste without overwhelming it.

Can I roast the cauliflower and chickpeas together on one sheet?

Technically yes, but it’s not ideal. For best results, roast cauliflower and chickpeas on separate sheets . Cauliflower releases moisture while cooking, which can make the chickpeas soggy. Separating them ensures both roast properly — cauliflower gets golden edges and chickpeas stay ultra-crispy.

How long should I roast the cauliflower?

Roast cauliflower at 425°F for 35–40 minutes . Stir once halfway through. If you like extra crisp edges, leave it in for another 5–10 minutes after removing the chickpeas. The goal is deep caramelization and a tender bite with a slightly charred finish — that’s when the spices really pop.

How do I get really crispy chickpeas?

Dry your chickpeas thoroughly before roasting — that’s the first and most crucial step. Moisture prevents browning. After drying, toss them in olive oil and seasoning, then spread them out on a baking sheet without overlapping. Roast at 425°F for 30 minutes, stirring halfway, then turn off the oven and let them sit inside for an extra 5 minutes to crisp up even more.

Cauliflower Shawarma Bowls – 5-Star Flavor You’ll Crave Again

Description

Cauliflower Shawarma Bowls bring crispy chickpeas, roasted veggies & creamy tahini together in a bold, plant-based bowl.

Ingredients

For the Bowl:
- 1 tablespoon curry powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large head cauliflower, cut into bite-sized florets
- 1 (15-ounce) can chickpeas, rinsed, drained, and dried with a paper towel
- 2 cups cooked white basmati rice (or any grain of your choice)
- Optional toppings: sliced cucumber and halved cherry tomatoes
For the Green Tahini Sauce:
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon minced fresh garlic
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup warm water (as needed for blending)

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Instructions

Preheat your oven to 425°F.
Mix the spices (curry powder, paprika, cumin, salt, and pepper) in a small bowl.
Prepare the vegetables: Spread cauliflower and chickpeas on separate rimmed baking sheets. Toss cauliflower with 2 tablespoons of olive oil and the remaining tablespoon with chickpeas.
Season: Sprinkle 1 tablespoon of the spice blend over the chickpeas and toss to coat. Use the rest of the spice mix on the cauliflower and toss again.
Roast: Bake both sheets for 30 minutes. At the 15-minute mark, stir the chickpeas and cauliflower. Remove chickpeas after 30 minutes. Let the cauliflower roast for an extra 5–10 minutes until the edges are golden and slightly crisp.
Make the sauce: In a blender or mini food processor, combine cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper. With the motor running, slowly stream in warm water until the sauce is smooth and creamy.
Assemble bowls: Add 1/2 cup cooked rice to each bowl. Top with roasted cauliflower, crispy chickpeas, and optional cucumber and tomato. Drizzle generously with green tahini sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Protein-Packed Salads
Method: Roasting
Cuisine: Middle Eastern-inspired