Cauliflower Shawarma Bowl

Ingredients

• 1 cauliflower
• 1 can chickpeas
• 3 medium red onions
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic (grated)
• 3 tsp paprika
• 2 tsp coriander
• 1 tsp cumin
• ½ tsp cinnamon
• 1 tsp salt & pepper
• 1 cup cooked rice
• 1 cucumber (diced)
• 1 tomato (diced)
• ¼ cup parsley
• Lemon wedges
• ½ cup Greek yogurt
• Chilli flakes (for topping)

Instructions

1. Cut cauliflower into florets, slice onions, and rinse chickpeas.
2. In a bowl, mix olive oil, lemon juice, garlic, and spices.
3. Toss cauliflower, onions, and chickpeas in the mixture.
4. Spread evenly on a sheet pan and roast at 425°F for 25–30 minutes, until golden.
5. Mix yogurt with a bit of lemon juice, salt, and water until smooth and pourable.
6. Add cooked rice to the roasted vegetables and toss with parsley and a squeeze of lemon.
7. Serve in bowls topped with diced cucumber and tomato.
8. Drizzle with yogurt sauce and sprinkle with chilli flakes.