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Cauliflower Shawarma Recipe

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A bold and flavorful cauliflower shawarma made with warm Middle Eastern spices and roasted to crispy perfection. Perfect for wraps, bowls, or a healthy plant-based meal.

Ingredients

  • 1 large cauliflower, cut into florets
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp chili powder or cayenne (optional)
  • 1/2 cup yogurt or tahini sauce (optional)
  • 4 pita breads (optional)
  • 1 cup lettuce, chopped (optional)
  • 1 cup tomatoes, chopped (optional)
  • 1 cup cucumber, sliced (optional)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Place cauliflower florets in a large bowl.
  3. In a separate bowl, mix olive oil, garlic, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, salt, pepper, and optional chili powder.
  4. Pour the spice mixture over the cauliflower and toss until evenly coated.
  5. Spread the cauliflower on a baking sheet in a single layer.
  6. Roast for 25–30 minutes, turning halfway through, until golden and slightly crispy.
  7. Remove from the oven and let cool slightly.
  8. Serve in pita bread or bowls with lettuce, tomatoes, and cucumber.
  9. Drizzle with yogurt or tahini sauce and garnish as desired.

Notes

  • Add chickpeas to the tray for extra protein and texture.
  • Use smoked paprika for a deeper flavor.
  • Serve over rice or quinoa instead of pita.
  • Use tahini instead of yogurt to keep the dish vegan.
  • Reheat in the oven or skillet to maintain crispiness.

Nutrition

Find it online: https://thefamilycooking.com/cauliflower-shawarma-recipe/