Cauliflower Shawarma Bowls

This vibrant and nutritious dish features roasted cauliflower marinated in a tantalizing blend of shawarma spices, served atop a bed of fluffy couscous or quinoa, and accompanied by a medley of fresh vegetables and creamy tahini sauce. Perfect for a satisfying lunch or dinner, these bowls offer a delightful fusion of textures and aromas that will tantalize your taste buds. Let's dive into the delightful process of creating these irresistible Cauliflower Shawarma Bowls!

Ingredients

1 large head Cauliflower

1 (15-oz.) can Chickpeas drained and rinsed and dried

1/2 cup Cilantro, fresh leaves

1/2 tsp Garlic, fresh

1/2 cup Parsley, fresh leaves

2 tbsp Lemon juice, fresh

1/4 cup Tahini

2 cups uncooked white rice

1/2 tsp Black pepper

1 tbsp Curry powder

1 tsp Kosher salt

1/4 tsp Kosher salt and black pepper

2 tsp Paprika

3 tbsp Olive oil, extra-virgin

1 1/4 tsp Cumin, ground

1 Thinly sliced English cucumber 

1 cup sliced grapevine tomatoes

Instructions

1. While preheating tablet on heating source, place inner pot on top of tablet with uncooked rice and water according to rice directions and cover with inner pot lid and let cook while inner pot is preheating for 30 minutes.

2. Once tablet is preheated, transfer to Rockpot and place inner pot with cooking rice.

3. Place smaller inner pot on top of rice and add cauliflower and chickpeas tossed in olive oil, paprika, curry, cumin, salt and pepper.

4. Close Rockpot without inner lid and let cook for 3 hours.

5. Prepare sauce in blender adding parsley, cilantro, whole garlic cloves, tahini sauce, lemon juice, with a pinch of salt and pepper and blend until creamy, set aside.

6. When Cauliflower is tender and rice is fluffy, begin to construct bowls.

7. Place rice in bottom of bowl, then spoon cauliflower mixture on top.

8. Add cucumbers and tomatoes and drizzle sauce on top.

Serves 4 Enjoy!

Heating the RockTablet on stovetop:

Place RockTablet on the largest burner. Place inner pot on top of the RockTablet.
Turn the heat on high. Heat the RockTablet for 30 minutes with inner pot sitting on the stone. After 30 minutes, turn off heat, remove inner pot from stone.
Place HOT RockTablet in the bottom of the RockPot. Put the inner cooking pot (full of hot food) in the RockPot on the hot stone. Close the RockPot and latch the lid.