Name: Cauliflower Shawarma
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 large head cauliflower, cut into bite-size florets (about 2 pounds); 2 tablespoons olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon garlic powder; 1/4 teaspoon ground ginger; 1/4 teaspoon allspice; 1/8 to 1/4 teaspoon cayenne; 1/2 teaspoon salt; Black pepper to taste

Why Make This Recipe

Cauliflower shawarma is a fantastic dish that brings the smoky, spicy flavors of Middle Eastern cuisine to your table. It’s not only flavorful but also healthy, making it a great option for both vegetarians and meat lovers alike. This recipe is simple and can be made in under an hour, perfect for a quick weeknight dinner or a weekend get-together.

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How to Make Cauliflower Shawarma

Ingredients

1 large head cauliflower, 2 pounds cut into bite-size florets
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garlic powder (fresh garlic cloves can burn and make the cauliflower bitter)
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/8 to 1/4 teaspoon cayenne
1/2 teaspoon salt
Black pepper to taste

Directions

Preheat your oven to 425°F (220°C).
In a small bowl, whisk together the spices: cumin, coriander, turmeric, garlic powder, ginger, allspice, cayenne, salt, and black pepper.
In a large bowl, toss the cauliflower florets with the olive oil. Add a little extra olive oil if necessary to ensure all florets are well coated.
Sprinkle the shawarma spices over the cauliflower and toss well to combine.
Spread the seasoned cauliflower on a baking sheet lined with parchment paper or lightly oiled.
Bake for about 25 minutes, or until the cauliflower is golden brown on the edges and tender.

How to Serve Cauliflower Shawarma

Cauliflower shawarma is versatile and can be served in many ways. You can enjoy it on its own or in a wrap or pita with your favorite toppings like tahini sauce, fresh vegetables, or pickles. It’s also great served over a bed of rice or quinoa for a wholesome meal.

How to Store Cauliflower Shawarma

If you have leftovers, let the cauliflower cool, then store it in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.

Tips to Make Cauliflower Shawarma

Make sure to cut the cauliflower into even-sized florets for uniform cooking.
If you prefer a spicier kick, adjust the cayenne pepper to your taste.
You can also add other vegetables, like bell peppers or onions, for extra flavor and texture.

Variation

You can enhance this recipe by adding a sprinkle of lemon juice before serving. It adds a refreshing zing that complements the spices beautifully. Alternatively, you can serve it with a yogurt sauce for a creamier option.

FAQs

1. Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower, but it’s best to thaw it and pat it dry before using to prevent sogginess.

2. Can I grill the cauliflower instead of baking it?

Absolutely! Grilling can add a delicious smoky flavor. Just be sure to soak the florets in olive oil and spices well before placing them on the grill.

3. Is this recipe suitable for meal prep?

Yes! This recipe is great for meal prep. You can make a batch at the beginning of the week and enjoy it throughout the week in various meals.