Cauliflower Shawarma Bowls
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Running on Real Food · by Deryn Macey★ 5.0 (1)

Cauliflower Shawarma Bowls

NUTRITION · PER SERVING45M COOK
CAL 29%·PRO 38%
CARBS 57G40% OF CAL
19G FIBER3G ADDED10G INTRINSIC26G OTHER13G TOTAL SUGAR
FAT 35G55% OF CAL
5G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted cauliflower with Middle Eastern spices served in a bowl with pickled cabbage, tabbouleh, tahini sauce, and pita. Plant-based and packed with bold flavors.

mainmiddle easternbowldairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 head of cauliflower (cut into 1-inch florets (about 970g of florets))
  • 1 tbsp curry powder
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1/2 tsp ground coriander
  • ½ tsp smoked paprika
  • 1 ½ tbsp olive oil
  • Salt and pepper
  • 3 cups thinly shredded red cabbage (185g)
  • 1/2 cup water
  • 1/4 cup apple cider or red wine vinegar
  • 1 tbsp maple syrup or sugar
  • 1 tsp sea salt
  • ½ cup dried bulgur wheat or quinoa, or 1 cup couscous
  • ¼ cup olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • ½ tsp coriander
  • 1 clove garlic (grated)
  • 2 bunches curly parsley (finely chopped, about 1-1.5 cups once finely chopped (use a mini food processor to speed this up))
  • ½ cup fresh mint leaves (roughly chopped)
  • 1 cup cucumber (diced into 1/4-inch pieces )
  • 1 cup cherry tomatoes (quartered (sub with roma) )
  • ¼ cup tahini (50 g)
  • ½ tsp cumin
  • Salt
  • hummus
  • pita wedges
PREP
15M
SODIUM
1084MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.