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Cauliflower Shawarma

Cauliflower Shawarma

This Cauliflower Shawarma is made with oven-roasted spiced cauliflower, cool yogurt sauce, and crisp veggies wrapped in warm flatbread. Fresh, filling, and perfect for a simple weeknight meal. 
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 40 minutes
Additional time10 minutes
Total Time 50 minutes

Ingredients

  • 1 large cauliflower
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon chipotle paste
  • 1 teaspoon tomato purée
  • 1 teaspoon garlic purée
  • 2 tablespoon yogurt
  • 2 tablespoon extra virgin olive oil

For Mint Sauce

  • A bunch of coriander
  • A bunch of mint
  • 4 tablespoon yogurt
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon lemon juice

For Yogurt Sauce

  • 4 tablespoon yogurt
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon lemon juice

To Serve

  • Flat bread
  • Lettuce
  • Tomato
  • Red onion
  • Parsley

Instructions

  • Preheat the oven to 410°F (210°C) and line a large sheet pan with parchment paper.
  • Cut the cauliflower into florets.
  • In a small bowl, mix together black pepper, salt, oregano, paprika, garlic paste, chipotle paste, tomato purée, yogurt, and extra virgin olive oil. Add the cauliflower and coat evenly. Let it marinate for 10 minutes.
  • Spread the cauliflower florets in a single layer on the prepared sheet pan. Roast for 15 minutes, then turn the florets and continue roasting for another 15 minutes, until soft and lightly charred in spots.
  • In a blender, combine cilantro, mint, yogurt, pepper, salt, and lemon juice. Blend until smooth to make the mint yogurt sauce.
  • In a small bowl, whisk yogurt, lemon juice, salt, and pepper until smooth to make a yogurt sauce.
  • Warm the flatbreads in a dry skillet until soft and pliable.
  • To assemble, spread the yogurt sauce over the flatbread, add lettuce, tomato, and red onion, then top with roasted cauliflower. Drizzle with the mint yogurt sauce, sprinkle with parsley, and wrap to serve.

Notes

Marinate Well: I like to let the cauliflower sit with the spices for at least 10 minutes so the flavor really sticks to each floret.
Blend Until Silky: I run the blender a little longer for the mint sauce so it turns out extra smooth and bright.
Heat the Flatbread: Warming it in a dry skillet makes it soft and flexible, perfect for wrapping.
Assemble Just Before Eating: I find it best to build the wraps right before serving so the bread stays fresh and the sauces don’t soak through. 

Nutrition

Calories: 126kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 930mg | Potassium: 516mg | Fiber: 3g | Sugar: 4g | Vitamin A: 264IU | Vitamin C: 70mg | Calcium: 87mg | Iron: 1mg