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.
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.
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.
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.
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.
Beverages: Mint lemonade, ayran (yogurt drink), or dry rosé wine.
Sides: Couscous salad, tabbouleh, or roasted eggplant.
4 servings