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“Shawarma” Cauliflower Bowl


For this lunch bowl we flavor roasted cauliflower with our favorite Israeli shawarma blend, toss it with chickpeas and put everything over a basic tabbouleh.

Warning: this recipe is very lemony, we love the tang with the shawarma spice, but if you can cut the amount of lemon in half if you prefer.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 medium head cauliflower, cut into medium florets
  • 1 (15-ounce) can chickpeas, drained, rinsed
  • 2 tablespoons evoo
  • 2 lemons, zest and juice, divided
  • 2 tablespoons shawarma seasoning
  • 1 teaspoon kosher salt
  • 2 Persian cucumbers, diced
  • 2 tomatoes, diced
  • 1 red onion
  • 1 cup fresh parsley
  • 1 cup bulgur, cooked


Preheat oven to 425°F and line a sheet pan with parchment paper.

  1. Place cauliflower and chickpeas on sheet, drizzle 2 tablespoons evoo, zest and juice of 1 lemon, shawarma seasoning and salt, toss to coat.
  2. Roast 25 to 30 minutes until tender and browned.
  3. Meanwhile combine cucumber, tomato, onion, parsley, and bulgur in a medium bowl and toss with remaining zest and juice.
  4. Divide bulgur mixture into individual bowls, top with cauliflower and chickpeas. 

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 300
  • Carbohydrate Content: 49.4 g
  • Fat Content: 9.5 g
  • Fiber Content: 14.4 g
  • Protein Content: 11 g
  • Sodium Content: 935 mg
  • Sugar Content: 7.7 g