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Roasted Cauliflower Shawarma Bowls with Cucumber Tomato Salad

Spiced roasted cauliflower shawarma bowls with crunchy cucumber-tomato salad and a lemon tahini drizzle—fresh, filling, and meal-prep friendly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Healthy
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Roasted Cauliflower
  • 1 head cauliflower cut into florets
  • 2 tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
Salad
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 2 tbsp red onion finely diced
Lemon Tahini Drizzle
  • 1/4 cup tahini well stirred
  • 2 tbsp lemon juice
  • 2 tbsp water thin as needed
  • 1/2 tsp salt to taste
To Serve
  • 2 cup cooked rice or quinoa

Equipment

  • Sheet pan
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 425°F. Toss cauliflower with olive oil, cumin, paprika, coriander, and salt.
  2. Roast 20–25 minutes, stirring once, until browned and tender.
  3. Mix cucumber, tomatoes, and red onion in a bowl.
  4. Whisk tahini, lemon juice, water, and salt until smooth.
  5. Assemble bowls with rice, roasted cauliflower, and salad. Drizzle with tahini sauce.

Notes

Tip: Make extra tahini drizzle—it’s great on wraps, salads, and roasted veggies all week.