Inspire your menu with a vibrant and nutritious Shawarma Roasted Cauliflower Buddha Bowl that brings together an exciting blend of flavours and textures! This recipe features aromatic roasted cauliflower seasoned with bold shawarma spices, served over a fluffy mixture of cauliflower rice and quinoa for a satisfying base. Creamy coconut-braised chickpeas add a delightful richness, while sweet golden raisins and crunchy toasted cashews create a harmonious balance. To brighten each mouthful, a fresh salad of tomato, bashed cucumber, red onion, and mint adds a crisp contrast. Whether you’re looking for a filling lunch dish or a ready to grab and go option, this bowl is a celebration of healthy, global-inspired ingredients.
This recipe serves two and costs approximately £5.17 per serving, excluding the cost to serve. For the street food version, we recommend a menu price of £10 to achieve a 48% profit margin. In contrast, for the café or restaurant version, a suggested menu price of £14.50 will yield a 64% margin.
For the roasted cauliflower, preheat your oven to a medium-hot temperature. Cut half of the cauliflower into bite-sized florets and place them in a bowl. Stir in a third of the jar of shawarma marinade and rub it into the florets. Transfer the cauliflower to an ovenproof dish and roast for 15 minutes. Once cooked, set it aside.
For the other half, cut it into 1-inch pieces and pulse in a blender for just a few seconds until it reaches a rice-like consistency. Fry this cauliflower mixture in a little sunflower oil for about a minute, seasoning with a pinch of salt. Allow it to cool before using.
To prepare the quinoa, place 100g of quinoa and 200ml of water, along with a pinch of salt, into a pan. Gently bring it to a boil and cook for 6–8 minutes. Once cooked, rinse the quinoa in a sieve under cold water to stop the cooking process, then drain well. Transfer it to a bowl, add the cauliflower rice you prepared earlier, and stir in a dessert spoon of shawarma paste, mixing well. Set aside for later.
Soak 50g of golden raisins in boiling water for 10 minutes, then drain well. Mix the soaked raisins into the cauliflower and quinoa mixture, reserving some for decoration later.
Toast 50g of cashew nuts in a dry pan over medium heat until they release their natural oils, then set them aside once done.
For the tomato salad, take half a cucumber, cut it lengthwise, and remove the seeds. Then, chop it into pieces and lightly bash it. Add thinly sliced red onion, 8 cherry tomatoes quartered, and 10 mint leaves torn into pieces. Season with a pinch of salt and set aside.
For the coconut cream chickpeas, add 350g of chickpeas and half a tin of coconut cream to a small pan. Season with a pinch of salt and heat gently without boiling. Once warmed, remove from the heat and set aside for later use.
In your bowls, add the cauliflower and quinoa mixture to one side and the coconut cream chickpeas to the other. Divide the cauliflower shawarma mix and place it into the tomato salad, then sprinkle on the extra golden raisins. Finally, top with the toasted cashews.
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