Shawarma Cauliflower Bowl

We liked the Chicken Shawarma salad so much I wanted to build off of that and make a vegetarian dish. This cauliflower bowl is very filling and very delicious. I made it on a day Mark was not home as I knew he wouldn’t be a huge fan but I can almost guarantee that any vegetarian out there would love this fresh cauliflower bowl.

Serving Size: 1 Bowl

Ingredients

• 1-2 Cups Cauliflower, chopped into florets

• 1 Cup Spring Mix

• 3/4 Cup Chick Peas

• 1/2 Cup Quinoa, cooked

• 1/4 Cup Tahini Dressing (check out Shawarma Chicken Salad for our recipe)

• 1/4 Cucumber, cut into quarters

• 3/4 Cup Cherry Tomatoes, halved

• 1/4 Red Onion, sliced

• 1-2 Tbsp. Olive Oil

• 3 Tsp. Garlic Powder

• 3Tsp. Lemon Juice

• 1.5 Tsp. Cumin

• 1.5 Tsp. Turmeric

• 1.5 Tsp. Chili Powder

• 1.5 Tsp. Salt

• 1.5 Tsp. Pepper

• Cooking Spray

Directions

• Pre-heat oven to 400F degrees. Spray a baking sheet with cooking spray then lay the cauliflower florets in a single layer. Bake for 15-20 minutes then remove from oven.

• While the cauliflower is cooking, combine all the spices plus olive oil and lemon juice in a medium bowl. Toss the partially cooked cauliflower into the spice mixture and ensure all sides are coated.

• Return the cauliflower to the baking sheet and bake for 10-15 more minutes then broil on LO for 5-10 minutes or until the cauliflowers become slightly crispy.

• While the cauliflower is cooking, combine the onions, cucumber and tomatoes in a small bowl and toss with a little oil, salt & pepper.

• Combine all other ingredients in a large bowl then top with the fully cooked cauliflower and drizzle with the tahini dressing.