Cauliflower Shawarma Bowls with Crispy Chickpeas and Green Tahini
Tender roasted cauliflower florets coated in warm shawarma spices served over fluffy rice with crunchy chickpeas and a vibrant herb-loaded green tahini drizzle. This satisfying plant-based bowl brings bold Middle Eastern flavours to your spring dinner table.
Ingredients
- 1 large cauliflower, cut into florets (about 800g)
- 400g tin chickpeas, drained and rinsed
- 4 tablespoons olive oil, divided
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, plus extra to taste
- 300g white basmati rice
- 100g tahini
- 30g fresh parsley, roughly chopped
- 15g fresh mint leaves
- 2 cloves garlic, peeled
- Juice of 1 lemon
- 120ml cold water
- 200g cherry tomatoes, halved
- 1 cucumber, diced
- 60g pickled red cabbage
Instructions
Preheat the oven to 220°C (200°C fan). Line two large baking trays with parchment paper.
In a large bowl, combine the cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper and salt to create the shawarma spice mix.
Toss the cauliflower florets with 2 tablespoons olive oil and three-quarters of the shawarma spice mix until evenly coated. Spread in a single layer on one baking tray.
Pat the chickpeas very dry with kitchen paper. Toss with 1 tablespoon olive oil and the remaining shawarma spice mix. Spread on the second baking tray.
Roast both trays for 30-35 minutes, stirring halfway through, until the cauliflower is golden and tender and the chickpeas are crispy.
Meanwhile, rinse the rice under cold water until the water runs clear. Cook according to packet instructions, then fluff with a fork and set aside covered.
Prepare the green tahini by blending the tahini, parsley, mint, garlic, lemon juice, remaining 1 tablespoon olive oil, water and a pinch of salt in a blender until smooth and vibrant green. Add more water if needed to reach a drizzling consistency.
Divide the cooked rice between four bowls. Top with roasted cauliflower, crispy chickpeas, cherry tomatoes, diced cucumber and pickled red cabbage.
Drizzle generously with green tahini sauce and serve immediately.
Did you make this?
Upload your photo and show how it turned out.
