Recipe Collection
Cauliflower Shawarma
Instructions

Make the Cauliflower Shawarma

  1. 1

    Preheat the oven to 218°C (425°F).

  2. 2

    Whisk together all the ingredients for the Shawarma, then drizzle onto the cauliflower florets, using your hands to get the spices into all of the nooks and crannies of the florets.

  3. 3

    Place in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway, until cauliflower is crispy on the outside and tender on the inside.

Make the Tomato Salad

  1. 1

    While the cauliflower is cooking, make the tomato salad by combining the tomatoes, cucumber, red onion and parsley. Add salt to taste, I usually do about 5 g salt knowing that the cauliflower and tzatzki sauce are also salty! Set aside.

Make the Tzatziki Sauce

  1. 1

    Whisk together the greek yogurt, lemon juice, olive oil, mint, cucumber, salt and pepper. Taste and set aside.

Assemble!

  1. 1

    Warm the pita bread (I do this in the microwave for about 5-10 seconds) then place the cauliflower, tomato cucumber salad and tzatziki sauce. Enjoy immedietly!

Notes

Use less cayenne when making for kids. Whole milk Greek yogurt for best taste, but low-fat or dairy-free will work. Add about 5 g salt to the tomato salad.

Cauliflower Shawarma

A vegetarian take on shawarma using cauliflower! Serve this cauliflower shawarma on pillowy flatbread with a fresh tomato and cucumber salad and creamy tzatziki sauce. Crispy spiced cauliflower florets burst with Middle Eastern flavors from cumin, coriander, and smoked paprika.

Prep: 20 min
Cook: 30 min
Total: 50 min
Main Dishes
View source
Ingredients22
3 serves
Metric

Cauliflower Shawarma

  • 1 large head cauliflower, core and leaves removed, and cut into bite size florets , about 6-7 cups
  • 2 g ground coriander
  • 2 g ground cumin
  • 1 g cayenne
  • 2 g smoked paprika
  • 4 g salt
  • 1 g black pepper
  • 10 g minced fresh garlic cloves
  • 15 ml lemon juice
  • 44 ml olive oil

Cucumber Tomato Salad

  • 150 g chopped tomatoes
  • 75 g chopped, seeded and peeled cucumber
  • 38 g finely chopped red onion
  • 12 g finely chopped parsley

Tzatziki Sauce

  • 177 ml plain Greek yogurt
  • 5 ml lemon juice
  • 15 ml olive oil
  • 6 g finely chopped fresh mint leaves
  • 75 g finely chopped peeled and seeded cucumber
  • 1 g salt
  • 1 g freshly ground black pepper
  • 4 Pillowy Flatbreads or Greek Pita Breads
Nutrition FactsPer serving (3 servings)
537cals
70g
Carbs
52% cals
24g
Fat
40% cals
19g
Protein
14% cals
Calories537.3 kcal (27%)
Carbohydrates69.6 g (25%)
Protein18.9 g (38%)
Total Fat24.1 g (31%)
Saturated Fat4.9 g (25%)
Unsaturated Fat17.3 g (116%)
Sugars11.3 g (23%)
Fiber9.3 g (33%)
Cholesterol8.0 mg (3%)
Sodium1466.7 mg (64%)