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Main mealVegetarianBalancedVeganLegumesGrains & porridges€€

Roasted Cauliflower Shawarma with Chickpeas and Tahini Dressing

Name: Roasted Cauliflower Shawarma with Chickpeas and Tahini Dressing
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: 1 head Cauliflower, raw; 250 g Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed; 2 tbsp Oil, olive, extra virgin; 1 tsp Spices, caraway seed; 1 tsp Spices, coriander leaf, dried; 1 tsp Spices, pepper, red or cayenne; 0.5 tsp Spices, turmeric, ground; 0.25 tsp Spices, cinnamon, ground; Salt, table, iodized; 3 tbsp Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type); 2 tbsp Lemon juice, raw; 1 clove Garlic, raw; 1 tsp Syrups, maple; 2 tbsp Water; 100 g Quinoa, uncooked; 1 handful Parsley, fresh; 0.5 medium Onions, red, raw

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 time20 min

Cook time40 min

Total time60 min

Servings2

Recipe

For the cauliflower and chickpeas

Cauliflower, raw1 headChickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed250 gOil, olive, extra virgin2 tbspSpices, caraway seed1 tspSpices, coriander leaf, dried1 tspSpices, pepper, red or cayenne1 tspSpices, turmeric, ground0.5 tspSpices, cinnamon, ground0.25 tspSalt, table, iodized

For the tahini dressing

Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)3 tbspLemon juice, raw2 tbspGarlic, raw1 cloveSyrups, maple1 tspWater2 tbsp

For serving

Quinoa, uncooked100 gParsley, fresh1 handfulOnions, red, raw0.5 medium

Large baking sheetParchment paperSmall bowl for the sauceLarge mixing bowl

Per 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

1Preheat the oven to 200 °C and line a baking sheet with parchment paper.
2In 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.
3Spread 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.
4While 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.
5Divide the cooked quinoa or bulgur between two bowls. Add the roasted cauliflower and chickpeas.
6Drizzle 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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93g

18g

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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.