Cauliflower Shawarma Pita

Cauliflower Shawarma Pita | A Couple Cooks

Cauliflower Shawarma Pita | A Couple Cooks

Cauliflower has had a major comeback lately. It wasn’t so long ago that it was the lonely last survivor on a party veggie tray, but these days it’s positively sexy. We started roasting cauliflower back when we started this website 7 years ago, and went crazy over the stuff. Roasting makes it tender and almost sweet, and we’ve been using it in recipes for ages. There’s a roasted cauliflower tacos with chipotle aioli in our new cookbook, and our latest Moroccan soup features it too. Basically, we’re junkies.

So when we found out our friend Kristin just wrote a Short Stack about Cauliflower, we couldn’t wait to get our hands on a copy. What’s a Short Stack? Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients. The design is spot-on and we’ve seen them in book stores and gift shops. Each subject is written by a different author, and it’s the perfect little gift for someone who loves to cook!

Kristin is a dear friend of ours who we first met in person in Seattle, when we both happened to be in the city at the same time. She’s author of the book Modern Potluck (which we featured here) and an overall incredibly lovely person. Her  volume is just what we imagined: full of inventive, mouthwatering recipes like Wedge Salad with Buffalo Cauliflower and Bacon and Egg Fried Cauliflower Rice.

For our recipe to feature, we chose this shawarma pita. We have a weakness for Mediterranean flavors, so this one was right up our alley! Of course, it was nothing but fabulous. Spiced cauliflower is nestled in a warm pita and then smothered in a cool, creamy tahini-yogurt sauce. It was perfect for a light weeknight meal and would go well with a green salad–though we just ate a whole lot of roasted cauliflower instead!

Order the book: Cauliflower by Kristin Donnelly

Cauliflower Short Stack

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This recipe is…

Vegetarian. For gluten-free, use gluten-free bread or pita.

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Cauliflower Shawarma Pita | A Couple Cooks

Cauliflower Shawarma Pita


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4

Ingredients

For the cauliflower:

  • 1 large cauliflower (about 3 pounds), cut into florets
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • Kosher salt and freshly ground black pepper
  • 1/2 lemon
  • 1/2 cup mixed tender herbs, such as mint, cilantro and dill

For the tahini-yogurt sauce:

  • 1/4 cup tahini
  • 1/2 cup full-fat yogurt
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove
  • Kosher salt and freshly ground black pepper
  • Warm pita bread, for serving
  • Romaine lettuce, for serving

Instructions

  1. Preheat the oven to 425F and place a rack in the lower position. Line a baking sheet with parchment paper.
  2. In a bowl, toss the cauliflower with the oil, coriander, cumin and papirka and season generously with salt and pepper. Spread it out on the baking sheet and roast for about 20 minutes, or until browned. Stir and roast until tender, about 10 minutes longer.
  3. Squeeze the juice from the lemon over the cauliflower and toss. Let it cool for about 5 minutes, then toss with the herbs.
  4. Meanwhile, make the tahini-yogurt sauce: In a bowl, whisk together the tahini, yogurt, lemon juice, and 2 tablespoons of water. Add more water as necessary to loosen the sauce. Finely grate the garlic over the sauce, then whisk it in; season with salt and pepper.
  5. Pile the cauliflower into pitas and drizzle with the sauce, then serve.

Notes

Reprinted with permission from Cauliflower by Kristin Donnelly

 

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

8 Comments

  • Reply
    Tori//Gringalicious.com
    January 31, 2018 at 10:46 am

    Looks absolutely incredible! I’ve been wanting to try something like this all year so far and I think February is just the month!

    • Reply
      Sonja
      March 14, 2018 at 2:39 pm

      Haha I agree, February is high time for colorful and flavorful recipes! Let us know if you tried it out!

  • Reply
    Lauren Grant | Zestful Kitchen
    February 2, 2018 at 10:24 am

    These sound amazing!! Will be on the menu next week!

    • Reply
      Sonja
      March 14, 2018 at 2:38 pm

      Ooo fantastic! Let us know if you tried it out!

  • Reply
    Ruby
    February 5, 2018 at 11:45 am

    Love this idea! I used to regularly eat normal chicken shwarma here in morocco until the spiraling meat sticks started to creep me out a bit, haha. This looks like a healthy, delicious and creep-free alternative! Also, being a master procrastinator, I definitely JUST pre-ordered your book! So excited for it to arrive!! xx

    • Reply
      Sonja
      March 14, 2018 at 2:36 pm

      Haha totally get that, and this is a great meat-free alternative! And, THANK YOU for ordering the book and for all of your support of it!

  • Reply
    Mat
    April 18, 2018 at 10:43 pm

    We made these the other week and they came out excellent, I had thirds! Delicious recipe

    • Reply
      Sonja
      April 20, 2018 at 10:50 am

      Ooo fantastic! Thank you so much for letting us know!

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