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Cauliflower Shawarma Bowls with Lemon Green Tahini Sauce and Garlic Yogurt

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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!

Ingredients:

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.

Garnish:

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

Method

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!

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