Roasted Cauliflower Shawarma Bowl with Pomegranate and Tahini Drizzle
Tender cauliflower florets are roasted with aromatic shawarma spices until caramelized and crispy, then topped with jewel-like pomegranate seeds and a creamy tahini sauce. This vibrant Middle Eastern-inspired bowl celebrates fresh spring flavours while delivering satisfying, plant-based comfort.
Ingredients
- 1 large cauliflower (about 800g), cut into florets
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 4 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- 100g pomegranate seeds
- 200g cooked chickpeas, drained and rinsed
- 150g mixed salad leaves
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh mint leaves
- 4 flatbreads or pita, warmed (optional)
Instructions
Preheat oven to 220°C (425°F) and line a large baking tray with parchment paper.
In a large bowl, combine cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom, cayenne pepper, and salt to create the shawarma spice blend.
Add cauliflower florets to the bowl and drizzle with olive oil, then toss thoroughly until all pieces are evenly coated with the spice mixture.
Spread cauliflower in a single layer on the prepared baking tray, ensuring pieces don't overlap for maximum crispiness.
Roast for 30-35 minutes, flipping halfway through, until cauliflower is deeply golden and caramelized at the edges.
While cauliflower roasts, prepare the tahini sauce by whisking together tahini, lemon juice, water, and minced garlic until smooth and drizzly. Add more water if needed to reach desired consistency.
To assemble bowls, divide mixed salad leaves among four serving bowls and top with warm chickpeas.
Arrange roasted cauliflower shawarma over the greens and drizzle generously with tahini sauce.
Scatter pomegranate seeds, fresh parsley, and mint leaves over each bowl.
Serve immediately with warmed flatbread on the side if desired.
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