Cauliflower Shawarma
Unlock the flavours of the Middle East with this vibrant Cauliflower Shawarma recipe. Perfect for vegetarians and anyone looking to add a twist to their meals, this dish combines spices, vegetables, and tahini sauce for a delightful experience.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cauliflower (cut into florets)
- 2 tbsp Olive Oil
- 1 tsp Salt (adjust to taste)
- 1 tsp Black Pepper (adjust to taste)
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Paprika
- 1/2 tsp Turmeric Powder
- 4 Pita Breads
- 1 Red Onion (thinly sliced)
- 1 Cucumber (thinly sliced)
- 1 Tomato (diced)
- 4 tbsp Tahini
- Parsley
Instructions
- 1
In a large bowl, combine the olive oil, ground cumin, ground coriander, paprika, ground turmeric, salt, and pepper. Mix well.
- 2
Add the cauliflower florets to the bowl and toss them in the spice mixture until they are well coated. Let them marinate for about 30 minutes.
- 3
Preheat your oven to 200°C (180°C fan) or gas mark 6.
- 4
Spread the marinated cauliflower florets on a baking tray and roast them in the preheated oven for 25 minutes or until they are tender and slightly crispy.
- 5
While the cauliflower is roasting, warm the pita breads in the oven for a few minutes.
- 6
To assemble, spread a generous tablespoon of tahini sauce on each warm pita bread.
- 7
Top with the roasted cauliflower, sliced red onion, cucumber, and diced tomato.
- 8
Garnish with fresh parsley leaves.
- 9
Serve your delicious Cauliflower Shawarma immediately.