Name: Shawarma Cauliflower Perfection!
Prep time: 45 min
Total time: 45 min
Ingredients: 1 large head cauliflower, cut into florets; 1 (14 ounce) can chickpeas, drained; 1/4 cup + 1 tablespoon extra virgin olive oil; 2 cloves garlic, minced or grated; 1 tablespoon smoked paprika; 2 teaspoons ground cumin; 1/2 teaspoon chipotle chili powder; 1/2 teaspoon crushed red pepper flakes; juice of 1 lemon; kosher salt and black pepper

This cauliflower shawarma is a vegetarian twist on a classic favorite, delivering all the incredible flavors and textures you love. Roasting the cauliflower and chickpeas brings out a delicious sweetness and slight char, perfectly complemented by a vibrant, herbaceous green tahini sauce and salty, crispy fried halloumi. It’s a dish that’s both visually stunning and incredibly satisfying, proving that vegetarian meals can be just as exciting and flavorful as their meat-based counterparts. Ideal for a weeknight dinner or a show-stopping appetizer.

⏱ Time: 45 min

👥 Servings: 4-6

📊 Level: Medium

🥗 10 ingredients

Shawarma Cauliflower Perfection!

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Prep Time 45

Total Time 45

Servings: 6

Ingredients Method Notes

Ingredients

1 large head cauliflower, cut into florets
1 (14 ounce) can chickpeas, drained
1/4 cup + 1 tablespoon extra virgin olive oil
2 cloves garlic, minced or grated
1 tablespoon smoked paprika
2 teaspoons ground cumin
1/2 teaspoon chipotle chili powder
1/2 teaspoon crushed red pepper flakes
juice of 1 lemon
kosher salt and black pepper

Method

Preheat oven to 425 degrees F. On a large rimmed baking sheet, combine the cauliflower, chickpeas, 1/4 cup olive oil, smoked paprika, garlic, cumin, chipotle chili powder, red pepper flakes, juice of 1 lemon, and a pinch each of kosher salt and black pepper. Toss well to evenly coat.
Roast for 20 minutes, or until tender and lightly charred. Meanwhile, make the green tahini: combine tahini, fresh parsley, cilantro, 1/4 cup water, juice of 1 lemon, 1 clove garlic, salt, and pepper in a blender. Blend until completely smooth, adding more water to thin to a drizzling consistency.
To cook the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.
To serve, spread hummus into bowls. Top with the roasted cauliflower and chickpeas, and fried halloumi.
Drizzle generously with the green tahini. Serve with warm naan or pita bread. Enjoy!

Notes

– For extra crispy cauliflower, ensure florets are dry before roasting.
– Adjust the water in the tahini sauce to reach your desired drizzling consistency.
– Add a sprinkle of toasted sesame seeds for extra crunch.
– Serve with warm pita bread or naan for scooping.

Pro tips

For extra crispy cauliflower, ensure florets are dry before roasting.
Adjust the water in the tahini sauce to reach your desired drizzling consistency.
Add a sprinkle of toasted sesame seeds for extra crunch.
Serve with warm pita bread or naan for scooping.

This cauliflower shawarma offers a delightful and healthy way to enjoy bold Middle Eastern flavors. Experiment with toppings to make it your own!

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