Mediterranean Cauliflower Shawarma Recipe (Easy Plant-Based Recipes) - this vegetarian shawarma recipe has all the same flavors of chicken shawarma but without the meat! Loaded with fresh herbs and veggies, this cauliflower shawarma is quick, simple, and delicious for lunch or dinner.
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Here's how you make this shawarma recipe:
For The Cauliflower Shawarma
▢1 large head cauliflower, divided into florets
▢1 large yellow onion, halved and sliced
▢2 tablespoons shawarma spice blend
▢Kosher salt
▢Ground black pepper
▢Extra virgin olive oil
Shawarma Spice Blend
¾ tablespoon ground cumin
▢¾ tablespoon turmeric powder
▢¾ tablespoon ground coriander
▢¾ tablespoon garlic powder
▢¾ tablespoon sweet Spanish paprika
▢½ teaspoon ground cloves
▢½ teaspoon cayenne pepper, more if you prefer
To Serve
▢Pita bread
▢3-Ingredient Mediterranean Salad
▢Tahini sauce
▢1 red onion, halved and thinly sliced, or pickled red onion
▢Cucumber pickles, homemade or store bought (optional)
Mediterranean Salad (Cucumber Tomato Salad)
▢6 Roma tomatoes, diced (about 3 cups diced tomatoes)
▢1 large English or hot-house cucumber, diced
▢½ small red onion, thinly sliced, optional
▢¾ bunch parsley, leaves and tender stems chopped (about ½-3/4 cup chopped leaves)
▢Kosher salt, to taste
▢½ teaspoon black pepper
▢1 teaspoon ground Sumac
▢2 tablespoon extra virgin olive oil
▢2 teaspoon freshly squeezed lemon juice, plus more to taste
Tahini Sauce
▢1-2 garlic cloves
▢½ tsp salt
▢¾ cup tahini paste
▢½ cup freshly squeezed lime juice (or lemon juice, if you prefer)
▢¼ cup cold water, more if needed
▢1 cup fresh chopped parsley leaves, stems removed first (optional)
1. Get ready: Preheat your oven to anywhere between 450°F.
2. Season the vegetables: Place the cauliflower and onions in a large bowl and toss with the shawarma spice blend and a large pinch of kosher salt and black pepper. Drizzle with 2 to 3 tablespoons of extra virgin olive oil and toss to make sure florets are coated.
3. Roast the vegetables: Spread the seasoned cauliflower and onions in a single layer on a large sheet pan. Cover the sheet pan with a large piece of foil. Bake, covered, on the center rack of your oven for about 15 minutes.
4. Caramelize the vegetables: Carefully remove the foil and allow the cauliflower to roast for another 25 to 30 minutes or so. Check occasionally to rotate the baking sheet and turn the cauliflower over using a pair of tongs. (Cauliflower should be very tender and caramelized or even charred in some parts).
5. Make the salad and tahini sauce: While the cauliflower is roasting, make the salad and tahini sauce.
6. Serve: Pile the roasted shawarma cauliflower on a pita and add a couple spoons of the salad, a few slices of sliced or pickled red onion, cucumber pickles (if using) and a drizzle of Tahini Sauce. Wrap the pita up and enjoy!