This versatile Cauliflower Shawarma recipe is easy to make and full of spicy flavor. Perfect for bowls or tucked into pita with zhoug and tahini sauce. Vegan & gluten-free.
Cauliflower shawarma is a delicious vegetarian addition to your Middle Eastern feast! Roasting cauliflower with shawarma spices is heavenly! The flavors are clean and lively, with a gorgeous golden color, creating a beautiful presentation. Create savory cauliflower shawarma bowls with lentils, basmati rice, cucumbers, and tomatoes; or tuck into warm pita bread with veggies, zhoug, and tahini sauce for the perfect finish. This would also make a great side dish!
Why You’ll Love This
Incredibly nutritious. Cauliflower is packed with vitamins, antioxidants, and minerals!
So versatile. Serve in a pita, wrap, as a hearty bowl or a savory side dish!
Warm, robust flavor! Seasoned with a fragrant homemade shawarma spice blend.
Cauliflower Shawarma Ingredients
Cauliflower: an extra large head, cut into florets, or roughly two pounds florets.
Step 1: Prepare the shawarma spice blend. Whisk spices (cumin, coriander, turmeric, garlic powder, ginger, allspice, cayenne, salt, black pepper) together in a small bowl.
Step 2: Toss the cauliflower. Add cauliflower florets, olive oil, and spices to a large bowl and toss well.
Step 3: Roast. Transfer to a parchment-lined (or well-oiled) baking pan. A rimmed baking sheet makes it easy to gently toss halfway through baking. Roast for 25 minutes on the medium or bottom oven rack, or until golden brown on the edges and tender.
How to Make a Cauliflower Shawarma Wrap
Warm up pita bread (or a tortilla) until pliable. Cut in half, and open the pockets.
Place warm grains (rice, quinoa, millet, etc) and lentils (or chickpeas) in a bowl.
Add cauliflower shawarma and any additional veggies: diced cucumber, bell pepper, avocado, tomatoes, onions, etc. (or add roasted vegetables in colder months).
Drizzle with tahini sauce and zhoug (or zhoug yogurt), add a squeeze of lemon juice, and scatter parsley or fresh herbs.
What to Serve with Cauliflower Shawarma
FAQs
What is shawarma?
Shawarma typically refers to a Middle Eastern street food dish that consists of chicken, beef, or lamb slow-roasted on a spit. It is served wrapped in pita with sauces and vegetables. This oven-roasted variation uses cauliflower instead!
How do I cut cauliflower into florets?
Start by trimming away the leaves, then cut the head into quarters. Cut the bulky stem from each quarter, then use your hands to break apart large florets. Some pieces may be good as is, or you may want to chop into smaller florets.
How long does Cauliflower Shawarma keep for?
The roasted cauliflower will keep in the refrigerator in an airtight container for up to 4 days.
This Cauliflower Shawarma recipe is so easy and delicious! Enjoy!
Versatile Cauliflower Shawarma is easy to make and full of Middle Eastern flavor. Perfect for bowls or tucked into pita with zhoug and tahini sauce. Vegan and gluten-free.
In a small bowl whisk spices together; cumin, coriander, turmeric, garlic powder, ginger, allspice, cayenne, salt, and black pepper.
In a large bowl, toss cauliflower florets with olive oil (add a little more olive oil if needed to coat well) and add shawarma spices, tossing well.
Place on a baking sheet pan in a single layer with parchment or well-oiled. Bake for 25 minutes or until golden brown on the edges and tender.
To Assemble:
Shawarma Pita: Warm pita or for wraps, use a warm tortilla. Add roasted cauliflower, greens (Lebanese slaw is good here) and veggies, and drizzle tahini sauce and zhoug over the top, zhoug yogurt is really nice too!
Shawarma Bowls: Layer with grain, lentils, shawarma cauliflower, veggies, drizzle with tahini sauce and zhoug or zhoug yogurt, a squeeze of lemon juice and fresh parsley.
Notes
The roasted cauliflower will keep in the refrigerator in an airtight container for up to 4 days.
