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This recipe really makes a complete nutritious, and exciting meal. You can also use the Three Onion Cauliflower Rice as a base for this dish, simply add the turmeric and cumin. Add fresh pita if some at the table want. Yield: 2-3 bowls. Watch Victoria Dwek make this tasty shawarma bowl and 3 other amazing cauliflower rice dishes here!
1 tablespoon oil
1 onion, diced
1 (14-ounce) bag Heaven & Earth Riced Cauliflower
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon cumin
4-6 baby chicken thighs
2 tablespoons oil
3 tablespoons shawarma spice
1 teaspoon salt
1 bag red cabbage
1 tablespoon oil
2 tablespoons vinegar
2 teaspoons sugar or Splenda
1 teaspoon salt
1/2 English cucumber, very finely diced
1 red pepper, very finely diced
1/2 small red onion, very finely diced
juice of 1 lemon
1/2 teaspoon salt
1/4 cup fresh chopped parsley or 3 cubes Gefen Frozen Parsley
chummus or techina
Heat oil in a saute pan. Add onion and saute until soft, seven minutes.
Add cauliflower and saute for four to five minutes, until the cauliflower is warm and any liquid has evaporated.
Season with salt, turmeric, and cumin. Set aside.
In a bowl, combine chicken thighs, oil, shawarma spice, and salt. You can do this ahead of time and marinate or right before cooking.
Grease a grill pan and heat over high heat. Once pan is hot, add chicken and cook, about four to five minutes per side. Slice into strips (if any piece didn’t cook through, you can add it back to the pan).
Combine all ingredients.
Combine all ingredients.
Place cauliflower rice into two or three bowls.
Top with a row of chicken strips, red cabbage salad, and Israeli salad.
Drizzle chummus or techina over the top.
Sponsored by Heaven and Earth
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