Summer Sale! 10% OFF Orders $30+ with code: SUMMER10 (*discount codes cannot be combined.)

Cauliflower Shawarma Bowls with Lemon Green Tahini Sauce and Garlic Yogurt

We have run out of stock for this item.

Cauliflower Shawarma Bowls with Lemon Green Tahini Sauce and Garlic Yogurt

Cauliflower florets are marinated in our Middle Eastern Shawarma Sauce, roasted and served with salad greens, seasoned chickpeas, avocado and hummus.  The salad is served with a side of our Lemon Green Tahini Sauce, a homemade garlic yogurt sauce and grilled naan for a flavor medley that is just delicious!


Shawarma Marinated Cauliflower Ingredients:

1 Cauliflower cut into florets (about 1.5 lb)
1/4 Cup Wozz! Middle Eastern Shawarma Sauce 
1 Tbsp Light Olive Oil
Salt and Pepper

Seasoned Chickpeas Ingredients:

1 Can Chickpeas drained
1/4 tsp Cayenne Pepper
1 Tbsp Wozz! Middle Eastern Shawarma Marinade / Sauce
1/2 tsp Olive Oil
Salt and Pepper

Salad Ingredients:

1 Baby Cucumber sliced in ribbons
1/4 cup Hummus
1/2 Avocado sliced (you can squeeze a little fresh lemon onto avocado to keep from browning)
Naan Bread or Pita Bread (I brush a little olive oil on the naan and quickly cook both sides in cast iron skillet until warm and golden)

Garlic Yogurt Sauce Ingredients:

1 Cup Greek Yogurt
1 Clove Garlic Minced
Squeeze of 1/2 Fresh Lemon
Salt Pepper 
1/2 tsp Cumin
Fresh Dill For Garnish

Combine all ingredients in small bowl and set aside.


Fresh salad greens, dill, lemon wedges and sprouts
Wozz! Lemon Green Tahini Dressing / Sauce 


Preheat oven to 450 degrees F.

In a bowl combine cauliflower florets with Wozz! Middle Eastern Shawarma Sauce until evenly coated along with a pinch of salt and pepper. Only after everything is coated do you then toss with the olive oil.  Spread evenly onto roasting pan lined with parchment paper.

Drain and rinse chickpeas in colander.  Pat dry with paper towel.  Toss with shawarma, olive oil, salt, pepper and cayenne.  Spread evenly onto another roasting pan lined with parchment paper or you can combine the chickpeas and the cauliflower on the same parchment lined baking tray if you have room. 

Roast both the chickpeas and the cauliflower for 30 minutes, or until tender, golden brown and crisp flipping once at the 20 minute mark.

Layer all ingredients on your plate as in the picture, starting with the hummus, then roasted cauliflower, chickpeas and salad ingredients.  Serve with a side of Garlic Yogurt Sauce, Wozz! Lemon Green Tahini Dressing and grilled naan.  Enjoy!

Related Recipes

Fall Favorites Condiments Sauces and Spreads Set
Shawarma Roasted Vegetables with Burrata
Coconut Peanut Butternut Squash Soup with Lentils and Wild Rice
Mac and Cheese with Onion Jam and Rosemary
Charcuterie and Cheese Board with Wozz! Onion Jam and Savory Mustard Condiments
Creamy Bruschetta Caponata Chicken
Cranberry Brie Puff Pastry Tarts
coconut curry peanut mussels recipe | Asian peanut mussels
Shawarma Lamb Koftas
Coconut Peanut Chicken Curry Recipe
Cauliflower Shawarma with Tahini Dressing and Yogurt Sauce
Baked Goats Cheese Dip with Bruschetta Caponata Relish
Grilled Chicken, Brie and Cranberry Sandwich | Wozz! Kitchen Creations
Grilled Rustic Bruschetta with Caponata
Chicken Meatballs with Peanut Sauce and Thai Basil
French Onion Grilled Cheese with Turkey, Bacon and Apple
Roasted Carrots With Spiced Beet Vinegar
Steak Bomb Pizza with Triple Ale Onion Jam Spread
Cranberry Walnut Chicken Salad Sandwich
Lemon Piccata Caponata | Wozz Kitchen Creations
Turkey Sandwich with Cranberry Chutney and Gravy
Blue Cheese and Onion Jam Quiche Tarts
Left Continue shopping
Your Order

You have no items in your cart