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Cauliflower Shawarma with Tahini Sauce
DifficultyBeginner
Cauliflower Shawarma is a bold, flavorful vegetarian twist on the classic Middle Eastern street food. Roasted to perfection with fragrant spices and served with creamy tahini sauce, it’s perfect wrapped in warm pita or over a bed of couscous.
Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
For the Cauliflower Shawarma
1large head of cauliflower, cut into florets
3tbspolive oil
1 ½tspground cumin
1tspground coriander
1tspsmoked paprika
½tspturmeric
½tspground cinnamon
½tspcayenne pepper (optional)
1tspgarlic powder
Salt and black pepper to taste
Juice of ½ lemon
For the Tahini Sauce
½cuptahini
1clovegarlic, minced
Juice of 1 lemon
3tbspcold water (adjust for desired consistency)
Salt to taste
Optional Garnishes & Sides
Warm pita or flatbread
Pickled red onions
Chopped parsley or cilantro
Sliced cucumber and tomato
Hummus or baba ghanoush
Roast the Cauliflower
1
Preheat your oven to 425°F (220°C).
In a large bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, garlic powder, lemon juice, salt, and pepper.
Add cauliflower florets and toss until evenly coated.
Spread the cauliflower on a baking sheet in a single layer.
Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy at the edges.
Prepare the Tahini Sauce
2
In a small bowl, combine tahini, minced garlic, lemon juice, and a pinch of salt.
Add cold water one tablespoon at a time, whisking until smooth and creamy. The sauce will thicken before loosening—keep whisking until desired consistency.
Assemble and Serve
3
Warm pita bread or plate your favorite grain (like couscous or rice).
Add a generous portion of roasted cauliflower.
Drizzle with tahini sauce.
Top with pickled onions, cucumbers, tomatoes, and fresh herbs.
Serve warm with extra lemon wedges.
Variations
4
Add chickpeas for extra protein and texture.
Use the same spice mix on roasted carrots or sweet potatoes.
Wrap in lavash or serve as a shawarma bowl with quinoa.
Pairing Suggestions
5
Beverages: Mint lemonade, ayran (yogurt drink), or dry rosé wine.
Sides: Couscous salad, tabbouleh, or roasted eggplant.
In a large bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, garlic powder, lemon juice, salt, and pepper.
Add cauliflower florets and toss until evenly coated.
Spread the cauliflower on a baking sheet in a single layer.
Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy at the edges.
Prepare the Tahini Sauce
2
In a small bowl, combine tahini, minced garlic, lemon juice, and a pinch of salt.
Add cold water one tablespoon at a time, whisking until smooth and creamy. The sauce will thicken before loosening—keep whisking until desired consistency.
Assemble and Serve
3
Warm pita bread or plate your favorite grain (like couscous or rice).
Add a generous portion of roasted cauliflower.
Drizzle with tahini sauce.
Top with pickled onions, cucumbers, tomatoes, and fresh herbs.
Serve warm with extra lemon wedges.
Variations
4
Add chickpeas for extra protein and texture.
Use the same spice mix on roasted carrots or sweet potatoes.
Wrap in lavash or serve as a shawarma bowl with quinoa.
Pairing Suggestions
5
Beverages: Mint lemonade, ayran (yogurt drink), or dry rosé wine.
Sides: Couscous salad, tabbouleh, or roasted eggplant.
