Shawarma Cauliflower Bowl
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By Aubrey Sochacki
Shawarma Cauliflower Bowl
5 steps
Prep:30minCook:20min
I absolutely love shawarma. Not to be dramatic but I would probably die for shawarma. I have been looking for a meatless option because my father has recently decided to stop eating meat, so I took my favorite shawarma seasoning blend and used it on some cauliflower, and kind of made a salad bowl. This is not authentic at all, just for funsies.
Updated at: Thu, 17 Aug 2023 09:50:50 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
10
Low
Nutrition per serving
Calories259.4 kcal (13%)
Total Fat12.7 g (18%)
Carbs30.3 g (12%)
Sugars4.1 g (5%)
Protein10.4 g (21%)
Sodium893.2 mg (45%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
To make the sauce: soak the cashews in 1/2 cup of water overnight, add cashews, water, parsley, garlic powder, juice of one lime, and 1/4 cup of mint to a blend, blend until smooth.
BlenderMixStep 2
To make the cauliflower: Cut the cauliflower into bite-size florets, combine with drained and rinsed chickpeas, spray with cooking spray, combine seasonings and toss in the cauliflower and chickpeas. Bake at 400 for 20 minutes or until crispy.
OvenHeatStep 3
To make the cucumber salad: Chop cucumbers, tomatoes, and mint, mix in bowl with a little bit of lime juice.
Step 4
To build bowl: Put a small layer of greens or rice in a bowl, add chickpea and cauliflower blend, top with cucumber salad and sauce.
Step 5
Enjoy!
Notes
1 liked
0 disliked
Crispy
Delicious
Easy
Go-to
Makes leftovers
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