Tips for Experienced Cooks
Exploit the versatility of spices. The shawarma spice blend can be tweaked or made from scratch to fit personal taste preferences. Consider roasting additional vegetables like bell peppers or onions alongside the cauliflower for added flavor and color. For a creamy dressing, add a spoon of Greek yogurt to the tahini mixture.
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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Fresh Produce & Herbs
- 1 large cauliflower
- 4 cups mixed greens
- 2 cups cherry tomatoes
Seasonings & Spices
- 1 clove fresh garlic
- 1 clove fresh parsley or cilantro
- 1 tablespoon shawarma spice blend
- 1/4 teaspoon salt
- 1/4 teaspoon salt
Pantry Items
- 2 tablespoons olive oil
- 1 cup quinoa
- 2 cups water
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 cup water