Description

This cauliflower shawarma recipe features spiced cauliflower and a creamy yogurt tahini sauce; it’s a vegetarian dinner recipe perfect for Meatless Monday!

Ingredients

Scale

For the cauliflower:

1 large cauliflower (about 3 pounds)
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 chopped cilantro

For the tahini yogurt sauce: (for vegan, sub our Best Tahini 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

For serving:

Warm pita bread (purchased or homemade), for serving
Romaine lettuce, for serving

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Instructions

Preheat the oven to 425 degrees and place a rack in the lower position. Line a baking sheet with parchment paper.
Chop the cauliflower into florets. Chop the cilantro and set it aside.
In a bowl, toss the cauliflower with the oil, coriander, cumin and paprika 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.
Squeeze the juice from the lemon over the cauliflower and toss. Let it cool for about 5 minutes, then toss with the chopped herbs.
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.
Pile the cauliflower into pitas and drizzle with the sauce, then serve.

Notes

Reprinted with permission from Cauliflower by Kristin Donnelly

Category: Main Dish
Method: Roasted
Cuisine: Mediterranean

Keywords: Cauliflower Shawarma Recipe, Roasted Cauliflower, Shawarma Recipe, Pita