Cauliflower and Chickpea Shawarma Bowls

Name: Cauliflower and Chickpea Shawarma Bowls
Prep time: 20 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 1 large head, about 2 pounds (900 g) cauliflower; 2 15-ounce cans (425 g each), drained and rinsed chickpeas; 3 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon paprika; 1 teaspoon kosher salt; 1.5 cups (300 g) long-grain white rice; 1 medium cucumber; 2 cups (300 g) cherry tomatoes; 0.5 cup (120 g) tahini; 0.25 cup (60 ml) lemon juice; 1 clove garlic; 0.5 cup (120 ml), plus more as needed water

Roasted cauliflower and chickpeas seasoned with cumin, coriander, and paprika are served over fluffy rice with crisp cucumber, juicy tomatoes, and a bright lemon-tahini sauce.

Prep: 20 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

1 large head, about 2 pounds (900 g) cauliflower
2 15-ounce cans (425 g each), drained and rinsed chickpeas
3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon kosher salt
1.5 cups (300 g) long-grain white rice
1 medium cucumber
2 cups (300 g) cherry tomatoes
0.5 cup (120 g) tahini
0.25 cup (60 ml) lemon juice
1 clove garlic
0.5 cup (120 ml), plus more as needed water

Cooking instructions

Heat the oven to 425°F (220°C). Cut the cauliflower into bite-size florets. Pat the chickpeas dry with a clean towel; removing excess moisture helps them brown. (about 5 min) — 425°F (220°C)
Spread the cauliflower and chickpeas on a large rimmed baking sheet. Toss with the olive oil, cumin, coriander, paprika, and salt, then arrange in a single layer. (about 5 min) — 425°F (220°C)
Roast until the cauliflower is tender and browned and the chickpeas are crisp in spots, stirring once halfway through. The vegetables should be steaming hot throughout; no meat temperature applies. (about 30 min) — 425°F (220°C)
Meanwhile, rinse the rice. Combine it with 2 1/4 cups (530 ml) water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork. (about 20 min) — Low heat
Dice the cucumber and halve the tomatoes. In a bowl, whisk the tahini, lemon juice, grated garlic, and water until smooth; add more water 1 tablespoon at a time if needed for a pourable sauce. (about 5 min) — Room temperature
Divide the rice among four bowls. Top with the roasted cauliflower and chickpeas, cucumber, and tomatoes. Drizzle with the lemon-tahini sauce and serve hot. (about 5 min) — Hot