---
title: 'vegan shawarma with roasted cauliflower and chickpeas'
description: ' 07-06-2024'
layout: "../../layouts/Layout.astro"
---
> 🔗 **https://www.forksoverknives.com/recipes/amazing-grains/vegan-shawarma-with-roasted-cauliflower-and-chickpeas/**

**Prep Time:** 15 minutes

**Cook Time:** 35 minutes 

**Servings:** 4

### Ingredients:

- ¼ cup + 2 tablespoons lemon juice
- 2 tablespoons pure maple syrup
- 4 cloves garlic, minced
- 1½ teaspoons paprika (sweet or hot)
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon ground coriander
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 2-lb. head cauliflower, cut into florets (6 cups)
- 1 15-oz. can no-salt-added chickpeas, rinsed, drained, and patted dry
- ¼ cup tahini
- ⅛ teaspoon cayenne pepper
- 2 cups hot cooked brown rice
- 1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
- 2 medium bell peppers, any color, cut into bite-size strips
- ½ cup slivered red onion
- Fresh cilantro leaves
- Lemon wedges

### Cooking Directions:

- Preheat oven to 220°C. Line a large rimmed baking sheet with parchment paper. In a large bowl stir together ¼ cup of the lemon juice and the next nine ingredients (through black pepper). Add cauliflower and chickpeas; stir to coat. Spread evenly in prepared baking sheet. Roast 35 minutes or until cauliflower is browned on edges, stirring once.
- In a small bowl stir together tahini, the remaining 2 tablespoons lemon juice, the cayenne, and 3 to 4 tablespoons water. In bowls arrange rice, cauliflower mixture, cucumber, pepper strips, and red onion. Drizzle with tahini mixture. Sprinkle with cilantro leaves and serve with lemon wedges. 

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    <h3>bon apptitty</h3>
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