This is loud, spiced, and deeply satisfying. Roasted shawarma cauliflower hits hard against crunchy greens and cool cucumber.
Quick Stats
- Serves: 2 to 3
- Protein: about 16g per serving
- Time: 35 minutes
- Texture: roasted edges + creamy tahini
Why This Works
- High-heat roast gives cauliflower char and bite.
- Tahini sauce adds richness and body.
- Fresh herbs and pickled onion keep it bright.
Ingredients
Roasted Cauliflower
- 1 large cauliflower, florets
- 2 tbsp olive oil
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1 tsp salt
Salad Base
- 5 cups mixed greens
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes
- 1/2 cup pickled red onion
- 1/2 cup chopped parsley
- 1/2 cup chickpeas
Tahini Sauce
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 small garlic clove, grated
- 3 to 4 tbsp cold water
- Pinch salt
Method
- Toss cauliflower with oil and spices. Roast at 425F for 25 minutes, flipping once.
- Whisk tahini sauce until creamy and pourable.
- Arrange greens, cucumber, tomatoes, onion, parsley, and chickpeas in bowls.
- Top with hot roasted cauliflower and drizzle tahini sauce.
Make It Sexier
- Add toasted pine nuts and extra smoked paprika.
- Serve with warm flatbread on the side.
Swaps & Shortcuts
- Use pre-cut cauliflower florets.
- Use store-bought tahini dressing if needed.
Meal Prep & Storage
- Roasted cauliflower keeps 4 days.
- Store tahini sauce separate and thin with water before serving.
Best For
Big plant-based dinners that feel like comfort food.