Vegan Cauliflower Shawarma Bowls

1.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Prepare the cauliflower by cutting it into bite-sized florets.

2.

In a large mixing bowl, combine olive oil, cumin, coriander, turmeric, paprika, salt, and black pepper. Toss the cauliflower florets with the spice mixture until evenly coated.

3.

Spread the spiced cauliflower florets on the prepared baking sheet in a single layer. Roast in the preheated oven for about 25 to 30 minutes until golden and tender.

4.

While the cauliflower is roasting, prepare the quinoa according to package instructions, if not already cooked. Fluff the cooked quinoa with a fork and set aside.

5.

In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Adjust the consistency by adding more water if necessary.

6.

To assemble the bowls, divide the cooked quinoa among four serving bowls. Top with roasted cauliflower, cucumber, cherry tomatoes, red onion, and fresh parsley.

7.

Drizzle each bowl with the prepared tahini sauce and serve immediately. Enjoy these flavorful and nutritious vegan cauliflower shawarma bowls!