Description
This Spicy Cauliflower Shawarma recipe offers a vibrant, flavorful vegetarian twist on traditional shawarma. Roasted with a blend of shawarma spices and caramelized to perfection, the cauliflower combines beautifully with a fresh Mediterranean salad, tangy tahini sauce, pickled red onions, and cucumber pickles, all wrapped in warm pita bread for a satisfying and aromatic meal.
Ingredients
Cauliflower Shawarma
- 1 large head cauliflower, divided into florets
- 1 large yellow onion, halved and sliced
- 2 tablespoons shawarma spice blend
- Kosher salt, to taste
- Ground black pepper, to taste
- 2–3 tablespoons extra virgin olive oil
Accompaniments
- Pita bread, homemade or store bought
- 1 red onion, halved and thinly sliced or pickled red onion
- Cucumber pickles (optional)
Additional
- Tahini sauce
- 3-Ingredient Mediterranean Salad (recipe not detailed in article)
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) to prepare for roasting the vegetables.
- Season the vegetables: In a large bowl, combine the cauliflower florets and sliced yellow onion. Toss them with 2 tablespoons of shawarma spice blend, a generous pinch of kosher salt and ground black pepper. Drizzle 2 to 3 tablespoons of extra virgin olive oil over them and toss thoroughly to coat all pieces evenly.
- Roast the vegetables covered: Arrange the seasoned cauliflower and onions in a single layer on a large sheet pan. Cover the pan tightly with aluminum foil and bake on the center rack for approximately 15 minutes to begin softening the vegetables.
- Caramelize the vegetables: Carefully remove the foil and continue to roast the cauliflower and onions uncovered for another 25 to 30 minutes. During this time, check occasionally to rotate the pan and turn the cauliflower with tongs to achieve even caramelization and some charred edges. The vegetables should be very tender and richly browned.
- Prepare salad and sauce: While the cauliflower roasts, assemble the 3-Ingredient Mediterranean Salad and prepare the tahini sauce as per your chosen recipes.
- Assemble and serve: Spoon a generous amount of the roasted cauliflower shawarma onto warm pita bread. Add a few spoons of the Mediterranean salad, slices of red onion or pickled onion, cucumber pickles if using, and drizzle with tahini sauce. Wrap the pita snugly and enjoy this flavorful fusion dish!
Notes
- The shawarma spice blend typically includes cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne — you can use a store-bought blend or make your own.
- Covering the vegetables during initial roasting helps soften them before caramelization.
- Turn and rotate the vegetables during roasting to ensure even cooking and prevent burning.
- Pickled red onions add a lovely tang and contrast to the rich roasted cauliflower.
- Serve with a fresh Mediterranean salad for brightness and crunch.
- This recipe is naturally vegetarian and can be made vegan if pita and tahini sauce are free from animal products.
