This recipe transforms the humble cauliflower into a flavorful centerpiece for a satisfying vegetarian bowl. The star of the show is the cauliflower, marinated in a vibrant blend of olive oil, lemon juice, shawarma seasoning, and salt. Roasted to perfection, it boasts crispy edges and a tender interior bursting with Middle Eastern spices.
Complementing the cauliflower are crispy chickpeas, seasoned with zaatar, garlic powder, and a touch of olive oil. Together, they create a delightful textural contrast in every bite.
A refreshing bulgur salad rounds out the bowl. Fluffy bulgur wheat joins forces with diced cucumbers, tomatoes, red onion, and fresh parsley. A simple dressing of lemon juice and salt ties all the elements together, creating a light and vibrant accompaniment.
This recipe is not only delicious but also incredibly versatile. Adjust the shawarma seasoning to your preferred spice level, or customize the vegetables in the bulgur salad to suit your taste. With its protein-packed chickpeas and fiber-rich bulgur wheat, this cauliflower shawarma bowl is a healthy and flavorful option for a satisfying meal.
Ingredients
Cauliflower
- 1 medium head cauliflower cut into medium florets
- 1 tablespoons extra virgin olive oil
- 1 lemon juiced
- 2 tablespoons Jamie Geller Shawarma seasoning
- 1 ½ teaspoons salt
Chickpeas
- 1 15-ounce can chickpeas, drained, and rinsed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Jamie Geller Za’atar
- 1 teaspoon garlic powder
- Salt to taste
Bulgur salad
- 1/2 cup bulgur raw
- 2 Persian cucumbers diced
- 2 tomatoes diced
- 1 red onion diced
- 1 cup fresh parsley chopped
- 1 lemon juiced
- Salt to taste
Nutritional Facts
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- In a large bowl place cauliflower and drizzle 1 tablespoon extra virgin olive oil, juice of 1 lemon, shawarma seasoning and salt, toss to coat. Set aside.
- In a small bowl place chickpeas, olive oil, zaatar, garlic powder and salt, toss to coat.
- Place cauliflower on one side of prepared pan and chickpeas on the other side of pan. Roast for 25 to 30 minutes until roasted and browned.
- Meanwhile cook bulgur. Place ½ cup raw bulgur in a large bowl. Top with 1 cup boiling water, cover and let sit for 10 minutes until water is absorbed. Fluff with fork, add cucumber, tomato, onion, and parsley and gently toss. Add lemon juice and salt to taste.
- Divide bulgur mixture among bowls, top with roasted cauliflower and chickpeas.
