Cauliflower Shawarma
Warm-spiced roasted cauliflower florets and sweet red onions meet creamy, spicy lemon-garlic tahini in 45 minutes. Serve tender, crisp-edged vegetables in warm pita wraps or bowls with fresh toppings.
Equipment
- Large Mixing Bowl
- Rimmed baking sheet
- Small bowl
- Whisk
Ingredients
- 5 tablespoons extra-virgin olive oil plus more as needed
- 1 ¼ teaspoons ground cumin
- 1 ¼ teaspoons sweet paprika
- ¾ teaspoon fine sea or table salt plus more as needed
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon freshly ground black pepper
- Pinch of ground cayenne
- 1 large head cauliflower (about 2 ½ pounds), trimmed and cut into bite-size florets
- 1 large red onion cut into ¼-inch wedges
- Pita or flatbread for serving
- ¼ cup coarsely chopped parsley plus more for serving
- Chopped tomato, cucumber and olives for serving
- 1 tablespoon fresh lemon juice plus more to taste
- 1 to 2 teaspoons harissa paste or other hot sauce or a large pinch of Urfa or Aleppo pepper, plus more to taste
- 1 fat garlic clove finely grated, passed through a press or minced
- ¼ teaspoon fine sea or table salt
- ⅓ cup tahini
- ⅓ cup ice water plus more as needed
Instructions
- Set one oven rack in the upper third and another in the lower third, then preheat to 425°F. The upper position is for browning the vegetables; the lower position will warm the bread.
- In a large mixing bowl, whisk the olive oil with cumin, paprika, salt, coriander, turmeric, black pepper, and cayenne, then toss in the cauliflower and onion before distributing them across a rimmed baking sheet. A uniform spice coating and a single layer give the vegetables even exposure to the heat.
- Place the sheet on the upper rack and roast for 30 to 40 minutes, turning the vegetables once or twice and adding a drizzle of olive oil if they appear dry. Check for golden surfaces, lightly crisp edges, and tender stems before taking the pan out.
- While the vegetables roast, combine the lemon juice, 1 teaspoon harissa, garlic, and salt in a small bowl and leave for 1 to 2 minutes. This brief lemon bath mellows the garlic before it joins the sesame paste.
- Whisk the tahini into the garlic mixture, then incorporate ice water in 1-tablespoon additions. Stop when the sauce flows in a smooth ribbon, using less or more than the listed water as the tahini’s thickness requires.
- Taste the sauce and adjust with additional harissa, lemon juice, or salt as desired. A creamy sesame flavor with lively acidity and balanced heat signals that it is ready.
- During the final 5 minutes of vegetable roasting, warm the pita or flatbread on the lower rack, either directly on the rack or on another baking pan. The bread should feel warm and flexible for folding around the filling.
- Finish the roasted cauliflower and onions with parsley and bring them to the table with the warmed bread, tahini, tomato, cucumber, and olives. The fresh toppings provide a cool, juicy contrast to the hot, aromatic vegetables.
Notes
Texture tip: Cut florets to uniform sizes with flat surfaces exposed, spread them in a single uncrowded layer, and turn sparingly with a wide spatula so the edges brown deeply instead of steaming.
Sauce tip: Tahini naturally stiffens when combined with the lemon-garlic mixture; keep whisking in ice water gradually until the sauce falls from the whisk in a smooth, drizzle-ready ribbon.
Ingredient swap: If you do not have harissa paste, use another hot sauce or a generous pinch of Urfa or Aleppo pepper, tasting as you adjust the heat.
Storage: Keep leftover roasted vegetables, chopped fresh toppings, and tahini covered and chilled in separate containers, storing bread separately and assembling wraps just before serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.