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–+ servings
Cauliflower shawarma bowl with roasted vegetables quinoa and fresh toppings in a vibrant bowl.

Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 large cauliflower cut into florets (about 6 cups or 700 g)
  • 1 can chickpeas 15 oz or 400 g drained and rinsed
  • 3 medium red onions sliced

Shawarma Mix

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic grated
  • 3 teaspoons paprika sweet or smoked
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon salt + black pepper and red pepper flakes to taste

Serves Well With

  • 1 cup (185 g) cooked quinoa sub rice or any grain of your choice
  • 1 cucumber + tomato (diced)
  • ¼ cup chopped parsley + lemon wedges
  • ½ cup (125 g) Greek yogurt or ⅓ cup tahini -> whisked with 2 Tbsp lemon juice, 6 Tbsp water, and a pinch of salt

  • Make shawarma mix: In a small bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 3 cloves garlic (grated), 2 teaspoons ground coriander, 3 teaspoons paprika, 1 teaspoon ground cumin, ½ teaspoon cinnamon, 1 teaspoon salt, and black pepper.
    Step 1 Shawarma marinade for cauliflower shawarma bowl whisked with spices olive oil garlic and lemon.
  • Roast the vegetables: Heat the oven to 425°F (220°C). Add 1 large cauliflower cut into florets, 1 can chickpeas (rinsed), and 3 medium red onions (sliced) to a large sheet pan. Drizzle the shawarma mix over the veggies and toss well to coat.
    Spread everything out in a single layer and roast for 25 to 30 minutes or until golden and lightly charred on the edges.
    Step 2 Vegetables for cauliflower shawarma bowl roasted on sheet pan until golden tender and lightly charred.
  • Make the serving sauce: Whisk ½ cup Greek yogurt or tahini, lemon juice, and salt in a small bowl. Add cold water, a tablespoon at a time, until the sauce becomes creamy and pourable. Set aside.
    Step 3 Mixing Greek yogurt and lemon juice in a bowl to make a tasty and lemony sauce.
  • Assemble the bowls: Add 1 cup cooked quinoa, ¼ cup chopped parsley, and a squeeze of lemon directly to the sheet pan. Toss with the roasted vegetables so the quinoa picks up all the pan flavors.
    Spoon into bowls and top with diced cucumber and tomato. Drizzle generously with the sauce and enjoy.
    Step 4 Quinoa mixed with the roasted cauliflower and chickpeas and served in a bowl with a lemony yogurt sauce.
Substitutions
  • Cauliflower florets → Broccoli, or a cauliflower–broccoli mix
  • Chickpeas → Firm tofu chunks, chicken breast/thigh pieces, white beans, or lentils
  • Red onions → Yellow onions or shallots
  • Paprika → Sweet or smoked paprika (interchangeable)
  • Ground coriander → Cumin or baharat
  • Ground cumin → Curry powder
  • Cinnamon → Nutmeg or allspice
  • Garlic → Fresh garlic or garlic powder
  • Extra-virgin olive oil → Avocado oil
  • Lemon juice → Lime juice or vinegar
  • Greek yogurt → Low-fat Greek yogurt, Skyr, tahini, or dairy-free yogurt
  • Quinoa → We like pre-cooked quinoa to keep things quick. Substitute with rice, couscous, or warm pita.
  • Cucumber & tomato → Bell peppers or shredded lettuce
  • Parsley → Cilantro, mint, or mixed fresh herbs
 
Tips
  • Cut cauliflower evenly so it roasts golden instead of going soggy.
  • Dry chickpeas thoroughly to help them crisp and boost texture.
  • Use a large sheet pan to avoid crowding and get proper caramelization.
  • Finish with fresh lemon and adjust to taste for perfect balance.
  • Pick your base (quinoa, rice, couscous) to keep things flexible and budget-friendly.
  • Adjust sauce thickness depending on how much drizzle you want.
  • Serve straight from the sheet pan for a nearly one-skillet dinner with big flavor and minimal cleanup.
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