Cauliflower Shawarma Bowl

Step 1: Preheat oven and prepare baking sheet

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

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Step 2: Roast the cauliflower

In a large bowl, toss the cauliflower florets with olive oil and shawarma spice blend until evenly coated. Spread the cauliflower on the prepared baking sheet and roast for 20-25 minutes, or until tender and golden brown.

• Cauliflower florets
• 2-3 tablespoons olive oil
• Shawarma spice blend

Step 3: Cook the quinoa

Rinse the quinoa in a fine mesh strainer and place it in a medium saucepan with 2 cups of water and 1/4 teaspoon of salt. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.

• 1 cup quinoa
• 2 cups water
• 1/4 teaspoon salt

Step 4: Make the tahini dressing

In a small bowl, whisk together the tahini, lemon juice, garlic, salt, and water until smooth and creamy.

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 cloves garlic (minced)
• 1/4 teaspoon salt
• 2-3 tablespoons water

Step 5: Assemble the bowls

To assemble the bowls, divide the mixed greens, cherry tomatoes, and cooked quinoa among 4 bowls. Top with the roasted cauliflower and drizzle with the tahini dressing. Garnish with chopped parsley or cilantro, if desired.

• Mixed greens
• Cherry tomatoes
• Cooked quinoa from step 3
• Roasted cauliflower from step 2
• Tahini dressing from step 4
• Chopped parsley or cilantro (optional)

Step 6: Serve and enjoy

Serve the bowls immediately and enjoy!

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