Dinner · Vegetarian · Fall · Make ahead

Roasted Cauliflower and Chickpea Shawarma Bowls

Name: Roasted Cauliflower and Chickpea Shawarma Bowls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 bowls
Ingredients: 1 medium cauliflower, about 700 g florets, cut into bite-sized pieces; 1 can chickpeas, 540 mL, drained, rinsed and dried thoroughly; 2 tbsp olive oil; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground coriander; ¼ tsp ground cinnamon; ½ tsp fine salt, divided; 1 cup dry couscous; 1 cup boiling water, or the amount directed on the couscous package; ½ cucumber, thinly sliced; 1 cup cherry tomatoes, halved; ¼ cup fresh parsley leaves, chopped; ¼ cup tahini, stirred well; 3 tbsp fresh lemon juice; 1 small garlic clove, finely grated; 3 tbsp cool water, plus more to thin the sauce

Spiced roasted cauliflower and chickpeas sit over couscous with cool cucumber, tomatoes and a lemon tahini drizzle. Keep the vegetables and sauce separate for lunch leftovers.

Edited by Tasty Recipes editorial team

Published 2026-09-21

55 minMakes 4 bowls

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Illustration of a bowl with browned cauliflower, spiced chickpeas, couscous, cucumber, tomatoes, parsley and lemon tahini sauce

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How to make Roasted Cauliflower and Chickpea Shawarma Bowls

Timing breakdown · 3 timed stages

Allow about 20 minutes to cut and season the ingredients, 30 to 35 minutes of roasting, and 5 minutes to steep the couscous while the vegetables roast. The tasks overlap.

Preparation: 20 min
Cooking: 35 min

Roasting Step 3: 20 minutes
Roasting Step 3: 10 to 15 minutes
Cooking Step 4: 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Heat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment rated for that temperature. Wash and dry the cauliflower, cucumber, tomatoes and parsley. Drain and rinse the chickpeas, then dry them well with a clean towel.
02
Toss the cauliflower and chickpeas with the olive oil, cumin, smoked paprika, coriander, cinnamon and 1/4 teaspoon salt. Spread them in a single layer on the baking sheet, leaving gaps so the cauliflower can brown. Divide between two sheets if crowded.
03
Roast for 20 minutes. Turn the vegetables and chickpeas, then roast for another 10 to 15 minutes until the cauliflower is fork-tender with browned edges and the chickpeas are hot and lightly crisp. Oven timing varies; do not rely on the clock alone.
04
While they roast, put the couscous in a heatproof bowl. Pour over the boiling water, cover and leave for 5 minutes, or follow the package directions for your couscous. Fluff with a fork.
05
Whisk the tahini, lemon juice, grated garlic, remaining 1/4 teaspoon salt and 3 tablespoons cool water until smooth. The tahini may thicken at first; add water a teaspoon at a time until it can be drizzled.
06
Divide the couscous among four bowls. Add the cauliflower and chickpeas, then the cucumber, tomatoes and parsley. Drizzle with lemon tahini sauce. Serve the warm and cool parts together immediately, or pack separately and refrigerate promptly.

Recipe questions

Can I make this ahead?

Yes. Refrigerate the cooked couscous and roasted vegetables promptly in shallow covered containers at 4°C (40°F) or colder. Keep cucumber, tomatoes and sauce separately chilled; use the assembled components within 3 to 4 days.

How can I keep the cauliflower browned?

Dry the florets and chickpeas, spread them in one layer and use a second tray if needed. Crowded vegetables release steam instead of browning.

What if the tahini sauce gets thick?

It commonly stiffens as lemon and water first meet the tahini. Keep whisking, then add cool water a teaspoon at a time until pourable.

Is this gluten-free?

No. Ordinary couscous is wheat. Use a separately cooked gluten-free grain if needed and check packaged seasonings for your dietary requirements.

How should I reheat leftovers?

Reheat only the cooked couscous, cauliflower and chickpeas until steaming hot, ideally 74°C (165°F). Add chilled vegetables and sauce after reheating.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Beth Moncel at Budget Bytes for the roasted cauliflower, spiced chickpeas and lemon tahini pairing, with a couscous base and fresh cucumber and tomatoes added here. Jeanine Donofrio at Love and Lemons informed the simple tahini sauce. Contains sesame and wheat.

Adapted from Beth Moncel at Budget Bytes.

Additional guidance: Jeanine Donofrio at Love and Lemons: tahini sauce · Public Health Agency of Canada: food safety and leftovers