Description
Spicy Cauliflower Shawarma is a flavorful, plant-based twist on traditional shawarma, featuring roasted cauliflower and caramelized onions seasoned with an aromatic shawarma spice blend. Served with a refreshing Mediterranean salad, tangy tahini sauce, and nestled inside warm pita bread, this dish offers a perfect balance of smoky, spicy, and tangy flavors ideal for a satisfying vegetarian meal.
Ingredients
Roasted Vegetables
- 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 to 3 tablespoons extra virgin olive oil
Accompaniments
- Pita bread, homemade or store-bought
- 3-Ingredient Mediterranean Salad
- Tahini sauce
- 1 red onion, halved and thinly sliced or pickled red onion
- Cucumber pickles (optional)
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the cauliflower and onions.
- Season the Vegetables: In a large bowl, combine cauliflower florets and sliced yellow onion. Toss them with the shawarma spice blend, kosher salt, and ground black pepper. Drizzle 2 to 3 tablespoons of extra virgin olive oil over the vegetables and toss thoroughly to coat every piece evenly.
- Initial Roasting: Spread the seasoned cauliflower and onions in a single layer on a large sheet pan. Cover the pan with a large piece of foil and place it on the center rack of the oven. Bake for about 15 minutes to start softening and steaming the vegetables.
- Caramelize the Vegetables: Remove the foil carefully, then continue roasting the vegetables uncovered for another 25 to 30 minutes. Check occasionally to rotate the baking sheet and use tongs to turn the cauliflower so it caramelizes evenly. The cauliflower should become very tender with caramelized, slightly charred edges.
- Prepare Salad and Tahini Sauce: While the vegetables roast, prepare the Mediterranean salad and tahini sauce according to your favorite recipes or package instructions to have them ready for serving.
- Assemble and Serve: To serve, pile the roasted spicy cauliflower and onions onto warm pita bread. Add a couple of spoonfuls of the Mediterranean salad, slices of red or pickled onion, cucumber pickles if using, and a generous drizzle of tahini sauce. Wrap the pita or serve open-faced and enjoy this vibrant, flavorful dish.
Notes
- You can adjust the shawarma spice blend to your preferred heat level by adding more or less chili powder or cayenne.
- Pickled red onions add a tangy contrast but can be replaced with fresh thinly sliced red onion if preferred.
- For a gluten-free version, substitute pita bread with gluten-free flatbread or serve as a salad bowl without bread.
- Leftover roasted cauliflower makes a great addition to salads, grain bowls, or wraps.
- If you don’t have a shawarma spice blend, a mixture of cumin, paprika, turmeric, coriander, garlic powder, and cinnamon works well.
