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Vegan Cauliflower Shawarma - Spice Roasted Cauliflower with hummus and tahini
4.7 from 18 votes

Vegan Cauliflower Shawarma - Spice Roasted Cauliflower with hummus and tahini

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.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 167 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

Shawarma spice blend: easily doubled or tripled
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper ground
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/8 tsp cloves ground
  • nutmeg a generous pinch
  • allspice a generous pinch
  • 1 tsp garlic powder
Cauliflower Shawarma:
  • 1 cauliflower chopped into florets, small head
  • 1/4 cup water
  • 1/4 to 1/2 tsp salt
  • 2 tsp neutral cooking oil generic cooking oil
  • 1/3 to 1/2 tsp cayenne pepper
  • 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 bread or Gluten-free Yeast-free Flatbreads
  • tomato chopped
  • cucumber chopped or pickles
  • lettuce or greens
  • hummus
  • 1 recipe tahini dressing
  • cilantro or parsley

Instructions

    Cup of Yum
  1. Mix all the spices and keep aside. use a blender if using any whole spices. Prep the rest of the ingredients and tahini dressing.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 167

% 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.