I have to warn you if you're a cauliflower fan, this is what I consider cauliflower crack. The blending of spices and the roasting of red onions and cauliflower makes for an amazing veggie dish. I have a recipe for chicken shawarma, and technically shawarma is a carnivore dish, but this is a worthy swap.

In the photo above, I created a shawarma hummus bowl with cauliflower shawarma, creamy hummus, a chopped salad, and some pickled red onions. I prep all the bowl components ahead of time and then pull them out of the refrigerator and combine. I prefer to warm up the cauliflower shawarma, but everything else is either cold or room temperature when served. So easy!

A little tip about blending the cauliflower and onions with oil and spices: I toss them between bowls to make sure the veggies are well-coated. And I use salad tongs to shuffle them around.

I kept the spice profile simple, but feel free to add some black pepper, coriander, and more heat, and definitely be generous with the salt and spices.