Vegan Cauliflower Shawarma - Spice Roasted Cauliflower with hummus and tahini
User Reviews
4.7
18 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
167 kcal
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Course
Main Course
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Cuisine
Mediterranean
Vegan Cauliflower Shawarma - Spice Roasted Cauliflower with hummus and tahini
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Vegan Cauliflower Shawarma - Shawarma Spice Roasted Cauliflower in warm flatbreads with hummus & lemony tahini dressing. Easy Wraps or make a Bowl. Vegan Soy-free Nutfree Recipe. Easily Gluten-free with GF wraps.
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Ingredients
Shawarma spice blend: easily doubled or tripled
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- a generous pinch of nutmeg and allspice
- 1 tsp garlic powder
Cauliflower Shawarma:
- 1 small head of cauliflower chopped into florets
- 1/4 cup water
- 1/4 to 1/2 tsp salt
- 2 tsp oil
- 1/3 to 1/2 tsp cayenne
- 1/2 tsp garlic granules or 1 tsp garlic paste
- shawarma spice blend all of the above or 1 tablespoon or more or other Mediterranean blend of choice
Assembly:
- pita breads or Gluten-free Yeast-free Flatbreads
- chopped tomatoes
- chopped cucumber or pickles
- lettuce or greens
- hummus
- 1 recipe Tahini Dressing
- Cilantro or parsley
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Instructions
- Mix all the spices and keep aside. use a blender if using any whole spices. Prep the rest of the ingredients and tahini dressing.
- In a large skillet, add cauliflower florets, water and salt and cover and cook over medium heat for 12 to 14 minutes or until al dente (just about cooked through). Stir once in between.
- In 2 tsp oil, mix in 2 to 3 tsp of the spice blend, garlic and cayenne. Pour the oil on the cauliflower. Toss well to coat and cook for 2 minutes or more until the spices start to smell roasted. Stir occasionally. Taste and adjust salt and heat.
- Warm the pita, add a good helping on hummus and spread. Add warm cauliflower to the pitas, add tomatoes, cucumber, greens. Drizzle tahini sauce. Sprinkle cilantro or parsley. Serve.
- Variations: Make this with chickpeas or other cooked beans: Add oil and spices to a pan and cook until the oil is hot. Add cooked chickpeas, salt, garlic, cayenne, toss to coat and cover and cook for 3 to 4 minutes or until heated well. Use to fill pita breads.
- Roast the cauliflower: Toss the cauliflower in oil, salt, garlic and the spice blend. Bake at 425 degrees F / 220ºc for 25 minutes or until tender to preference.
Notes
- Make this with chickpeas or other cooked beans: Add oil and spices to a pan and cook until the oil is hot. Add cooked chickpeas, salt, garlic, cayenne, toss to coat and cover and cook for 3 to 4 minutes or until heated well. Use to fill pita breads. Roast the cauliflower: Toss the cauliflower in oil, salt, garlic and the spice blend. Bake at 425 degrees F for 25 minutes or until tender to preference.
- Nutritional values based on one serving
Nutrition Information
Show Details
Serving
1g
Calories
167kcal
(8%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Sodium
555mg
(23%)
Potassium
461mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1205IU
(24%)
Vitamin C
25.6mg
(28%)
Calcium
63mg
(6%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 167kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Sodium | 555mg | 23% |
| Potassium | 461mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 25.6mg | 28% |
| Calcium | 63mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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