Cauliflower Shawarma Bowl

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

4 Servings

Ingredients

• 1 tbsp. curry powder

• 2 tsp. paprika

• 1 tsp. ground cumin

• 1 tsp. salt

• ½ tsp. black pepper

• 3 tbsp. extra-virgin olive oil

• 1 large head cauliflower, chopped into florets

• 1 can chickpeas, rinsed, drained, and patted dry

• 2 cups cooked white basmati rice

Green Tahini Sauce

• ½ cup fresh cilantro leaves

• ½ cup fresh parsley leaves

• ¼ cup tahini sesame seed paste

• 2 tbsp. fresh lemon juice

• ½ tsp. minced fresh garlic

• ¼ tsp. ground cumin

• ¼ tsp. each kosher salt and black pepper

Instructions

1. Preheat oven to 425°F.

2. Combine curry powder, paprika, cumin, salt, and pepper in a bowl. Spread cauliflower and chickpeas out on two separate rimmed baking sheets (or one large baking sheet if you can fit it all).

3. Toss cauliflower with 2 tbsp. of the oil, and chickpeas with the remaining 1 tbsp. oil. Sprinkle 1 tbsp. of the spice mixture over chickpeas, and toss to coat. Sprinkle the remaining spice mixture over the cauliflower, and toss to coat.

4. Place both baking sheets in the oven, and set the timer for 30 minutes. After 15 minutes, shake the pan of chickpeas, and give the cauliflower a good toss. Remove the chickpeas from the oven when the timer goes off, and let the cauliflower go 5 to 10 minutes longer until the tips of the florets are lightly charred.

5. Prepare Green Tahini Sauce by combining all ingredients in a blender or mini food processor. With the motor running, gradually stream in ⅓ cup warm water and blend until smooth.

6. Prepare bowls by placing ½ cup cooked rice in 4 bowls. Divide roasted cauliflower and chickpeas evenly over each bowl.

7. Drizzle Green Tahini Sauce over everything.