Carole's Shawarma Bowls with Roasted Cauliflower and Chickpeas (Vegan)

This original recipe is credited to Shelli McConnell, though it first came to me via my friend Carole.

Ingredients:

1/4 C. plus 2 Tbsp. lemon juice

2 Tbsp. pure maple syrup (or grind 1–2 dates in food processor)

4 cloves garlic, minced

1.5 tsp. paprika (sweet or hot)

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1/2 tsp. ground turmeric

1/4 tsp. ground coriander

sea salt and freshly ground black pepper, to taste

1–2 head cauliflower, cut into florets (6 C.)

1 15-oz. can chickpeas (rinsed, drained, and patted dry)

1/4 C. tahini

1/8 tsp. cayenne pepper

2 C. hot cooked brown rice or quinoa

1 medium cucumber, halved lengthwise and thinly sliced (2 C.)

2 medium bell peppers, any color, cut into bite-size strips

1/2 C. slivered red onion

fresh cilantro leaves and lemon wedges, for serving

Procedure:

1) Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper. 

2) In a large bowl, stir together 1/4 C. of the lemon juice and the next nine ingredients (through black pepper). Add cauliflower and chickpeas; stir to coat. 

3) Spread evenly on prepared baking sheet. Roast 35 minutes or until cauliflower is tender and browned on edges, stirring once.

4) As they cook, in a small bowl stir together the tahini, the remaining 2 Tbsp. lemon juice, the cayenne, and 3–4 Tbsp. water.

5) In bowls, arrange rice (or quinoa), cauliflower mixture, cucumber, pepper strips, and red onion. 

6) Drizzle with tahini mixture. Sprinkle with cilantro leaves and serve with lemon wedges.

NOTES: 

* If tahini sauce is bitter, add another splash of lemon juice.

* The leftovers from this recipe and Carole's Lentil Salad are delicious served together over a bed of mixed greens.