Main courseVegetarian€€
Roasted Cauliflower Shawarma with Chickpeas and Tahini Dressing
Discover the power of Middle Eastern spices in this healthy take on shawarma. Roasted cauliflower shawarma with crispy chickpeas and creamy tahini is the perfect vegan meal, packed with fiber and antioxidants.
Prep time
20 min
Cook time
40 min
Total time
60 min
Servings
2
Recipe
For the cauliflower and chickpeas
Cauliflower, raw
1 headChickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed
250 gOil, olive, extra virgin
2 tbspSpices, caraway seed
1 tspSpices, coriander leaf, dried
1 tspSpices, pepper, red or cayenne
1 tspSpices, turmeric, ground
0.5 tspSpices, cinnamon, ground
0.25 tspSalt, table, iodized
For the tahini dressing
Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
3 tbspLemon juice, raw
2 tbspGarlic, raw
1 cloveSyrups, maple
1 tspWater
2 tbspFor serving
Quinoa, uncooked
100 gParsley, fresh
1 handfulOnions, red, raw
0.5 mediumPer servingTotal
Calories:745.5 kcal1491 kcal
Protein:27.5 g54.9 g
Carbohydrates:88.7 g177.4 g
Fiber:22.4 g44.7 g
Water:429.4 ml858.8 ml
Fat:35 g70 g
Micronutrients
Sugar:9.9 g19.8 g
Saturated fat:4.9 g9.8 g
Cholesterol:0 mg0 mg
Sodium:381.2 mg762.3 mg
Potassium:1775.8 mg3551.5 mg
Calcium:314.2 mg628.3 mg
Iron:9.7 mg19.4 mg
Magnesium:238.4 mg476.8 mg
Zinc:4.9 mg9.7 mg
Phosphorus:688.7 mg1377.4 mg
Vitamin C:176.4 mg352.8 mg
Vitamin A:82.1 µg164.2 µg
Vitamin D:0 µg0 µg
Vitamin B12:0 µg0 µg
Instructions
1
Preheat the oven to 200 °C and line a baking sheet with parchment paper.
2
In a large bowl, mix the olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt and pepper. Add the cauliflower florets and chickpeas and mix well until evenly coated with the spices.
3
Spread the contents of the bowl evenly onto the baking sheet. Bake for 25–30 minutes, until the cauliflower is tender and golden brown at the edges, and the chickpeas are slightly crispy.
4
While baking, prepare the dressing: in a small bowl, mix the tahini, lemon juice, garlic and maple syrup. Gradually add warm water, stirring until you get a smooth, pourable sauce.
5
Divide the cooked quinoa or bulgur between two bowls. Add the roasted cauliflower and chickpeas.
6
Drizzle with the tahini sauce, add the red onion and sprinkle with fresh parsley. Serve warm.
Nutritional benefits
Thanks to the high fiber content from cauliflower and chickpeas, this meal supports healthy digestion and provides a long-lasting feeling of fullness.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.