Bold, flavorful, and crispy, this Roasted Cauliflower Shawarma is a plant-based twist on the classic Middle Eastern dish. Coated in a fragrant blend of warm spices like cumin, ginger, paprika, and turmeric, the cauliflower is roasted until golden and caramelized, creating a deep, smoky flavor. Perfect for a healthy weeknight meal, meal prep, or a crowd-pleasing dish, this shawarma-style cauliflower is a delicious way to enjoy bold spices and wholesome ingredients.
This dish brings all the bold, aromatic flavors of traditional shawarma in a completely plant-based, wholesome dish. The veggies are tossed in a vibrant spice blend and then roasted to perfection creating a deeply satisfying and smoky dish that’s packed with Middle Eastern flair. Served over greens, rice or in a wrap, and paired with a spicy tahini sauce, this dish is both satisfying and packed with vibrant flavors.
Ingredient Notes for Roasted Cauliflower Shawarma with Spicy Tahini Sauce
- Roasted Veggies: Cauliflower is the star of this dish. I also used pre-diced butternut squash from my local HEB grocery store. You could also use diced sweet potatoes. Sliced red onion rings are thrown in the mix as well.
- Garbanzo beans: Also known as chickpeas, these beans are a nutrient dense, plant based powerhouse. They are rich in soluble fiber, antioxidants and contain 15 grams of protein per cup. You can use canned or dried. I typically used canned beans for convenience. Opt for a low sodium variety and be sure to give the chickpeas a good rinse before using.
- Spice Mixture: This blend contains commonly used Middle Eastern spices. You probably already have most of these ingredients in your spice cabinet. Start with the recommended amount listed in the recipe but you can always adjust the spices to your taste.
- Spicy Tahini Sauce: This sauce uses creamy tahini as a base and combines with a little sweetness and spice. It’s incredibly versatile—drizzle it over grain bowls, roasted veggies, falafel, or shawarma, or use it as a dipping sauce for pita bread.
Cooking and Tips
- You will need two baking sheets for this dish. The cauliflower will have its own baking sheet as it may require more cooking time than the other veggies and beans.
- It is very important to pat the chickpeas dry before coating with the sauce mixture. This will allow them to develop a crispy texture upon roasting.
- You can make the tahini sauce while the veggies are roasted. You can also make it ahead to save yourself some time.
How to Serve Roasted Cauliflower Shawarma
- Stuffed in a Pita or Wrap – Roll in a wrap or tuck it into warm pita bread with hummus, spicy tahini sauce, cucumbers, tomatoes, and pickled onions for a loaded, flavorful wrap.
- Over a Grain Bowl – Serve over quinoa, couscous, or rice, topped with fresh herbs, olives, and cucumber.
- Shawarma Salad – Toss into a salad with chopped spinach, mixed greens or arugula for a refreshing, healthy meal.
- As a Mezze Platter Component – Pair with hummus, baba ganoush, pita chips, and tabbouleh for a Mediterranean-inspired feast.
Roasted Cauliflower Shawarma with Spicy Tahini Sauce
Course: Recipes4
servings25
minutes30
minutesIngredients
1 small head cauliflower, chopped into bite-sized florets
1 14-oz can chickpeas, drained & rinsed and patted dry
8 oz. pre-diced butternut squash or diced sweet potato
1/2 red onion, sliced into 1/4-inch rings
Salt and Pepper to taste
Optional: 4 oz goat or feta cheese or dairy-free feta, cilantro, and fresh diced cucumber
- Spice Mixture:
1-2 tbsp extra virgin olive oil
1 medium lemon, juiced,
3 garlic cloves, minced
2 tbsp agave or maple syrup
Thumb-sized piece of ginger, grated (or 1 tsp ground ginger)
1 tsp cumin
1 tsp turmeric
1 1/2 tsp paprika
1/2 tsp oregano
dash cayenne
1-2 tbsp water - Spicy Tahini Sauce
1/4 cup tahini
2 tbsp soy sauce
2 tbsp maple syrup
1 heaping tbsp sriracha chili sauce (or similar)
2 tbsp fresh lemon juice
1-2 tbsp water
Directions
- Preheat the oven to 425 degrees. Line two baking sheets with foil and spray with olive oil.
- Prepare the spice mixture and stir well. Divide the mix in half and separate.
- Coat the cauliflower pieces with half of the spice mixture and spread out onto one of the baking sheets. Sprinkle with salt and pepper.
- Coat the squash, onions and chickpeas with the other half of the mixture and spread out onto the other baking sheet. Sprinkle with salt and pepper.
- Place both baking sheets in the oven. Remove the veggie chickpea pan after 20 minutes and the cauliflower after 25 minutes.
- In the meantime, make the Tahini Sauce. Blend all ingredients together in a blender or blender cup.
- Serve the roasted veggies on a bed of spinach, with rice or in a wrap and drizzle with tahini sauce. Sprinkle with cilantro, fresh chopped cucumber and goat or feta cheese if desired.
