If you love a loaded wrap for a working lunch or light dinner, you need to try this Cauliflower Shawarma.
It’s packed with crispy cauliflower florets which have been roasted with those signature shawarma spices to a charred and flavourful perfection. A herby garlicky yogurt and spicy tahini complete this recipe, ensuring that each bite of this flavour-packed wrap is dripping with the most delicious sauces.
With this Cauliflower Shawarma, you have a balanced meal that’s nutritious, vibrant, and satisfying—perfect for any day of the week!
Key Steps For Making This Cauliflower Shawarma
- Prep the shawarma marinade: The secret to this dish’s bold flavour lies in its marinade whisked together with olive oil, minced garlic and key spices such as paprika, cumin, turmeric, ground coriander and a bit of cayenne or chilli powder. Adjust to your preference—make it as mild or spicy as you like.
- Roast the cauliflower: Break up your cauliflower into florets and generously toss the pieces with the shawarma marinade. Pop it into the oven at 180°C and roast for about 20-25 minutes, turning halfway through to ensure an even, crispy finish. The result is beautifully charred cauliflower, packed with flavor and texture.
- Prep the garlicky yogurt: For a cool, tangy contrast to the cauliflower’s warmth, whisk together Greek yogurt with minced garlic, chopped parsley, salt, and pepper.
- Prep the spicy tahini: We’re spiking creamy nutty tahini with hot sauce, rice vinegar or lime juice for zing, honey for sweetness and cold water to thin it out. This spicy tahini adds a sweet, tangy heat that perfectly complements the roasted cauli!
- Assembling your wrap: Warm a tortilla or wrap and start layering your shawarma. Spread on the garlicky yogurt, add fresh lettuce, juicy chopped tomatoes and cucumbers, and top with your roasted cauliflower. Don’t forget the pickled onions for extra zing! Drizzle with hot sauce and the spicy tahini, then wrap it all up for a hearty, flavor-filled meal.
More accompaniments for this cauliflower shawarma:
We love to add pickled onions to all wraps, especially this cauliflower shawarma. Pickled onions are startlingly simple to stir together with just a handful of pantry staples such as lime juice, vinegar, honey and salt. Our non-recipe recipe, can be found at the bottom of the recipe box below.
Cauliflower Shawarma
Ingredients
Cauliflower Marinade
- ¼ cup olive oil
- 3-4 cloves garlic (minced)
- 2-3 tsp paprika
- 2 tsp chilli powder
- 1 tsp ground cumin
- ½ tsp turmeric
- 1-2 tsp ground coriander
- salt to taste
- 1 head of cauliflower
Garlicky Yogurt
- 1 cup greek yogurt
- 2-3 cloves garlic (minced)
- ¼-⅓ cup parsley (chopped)
- salt and pepper to taste
Spicy Tahini
- 3 tbsp tahini
- ½ tbsp rice vinegar/ lime juice
- 1 tbsp hot sauce
- ½ tbsp honey
- 2-3 tbsp cold water
- 1 tortilla wrap
- ½ cup lettuce
- ½ cup tomatoes + cucumbers (chopped)
- pickled onions to taste
Instructions
- Mix together all the ingredients for the shawarma marinade.
- Whisk together all the ingredients for the garlicky yogurt.
- Mix together all the ingredients for the tahini sauce.
- To roast the cauli, break your cauliflower into florets and generously drizzle the florets with the cauli marinade. Toss well to ensure every piece is coated well.
- Pop it in the oven to bake at 180C for 25-20 minutes until charred and crispy (pro tip: remove halfway and turn the pieces over to ensure they crisp up evenly)
- Assemble your wrap with a lightly heated tortilla/ wrap
- Add the garlicky yogurt, lettuce leaves, roasted cauli, chopped tomatoes and cucumbers, pickled onions, hot sauce, spicy tahini sauce.
Video
Notes
- 1 large finely sliced
- Juice of 1 lime
- 1-1.5 tbsp vinegar
- 2-3 tsp honey
- Pinch of salt
If You Enjoyed This Cauliflower Shawarma
You Might Also Enjoy…
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
Latest Instagram Posts
Leave a Reply