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Cauliflower Shawarma

Cauliflower is having a moment, and this shawarma allows this veg to shine! You won't even miss the meat, we promise.


  • 1 large cauliflower head

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon smoked paprika

  • 1 teaspoon turmeric

  • 1 teaspoon garlic powder

  • 1/2 teaspoon ground cinnamon

  • Salt and pepper, to taste

Cherry Tomato and Cucumber Salad:

  • 1 cup cherry tomatoes, halved

  • 1 English cucumber, diced

  • 1/4 red onion, thinly sliced

  • 1/4 cup fresh parsley, chopped

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

2 Angel bakeries pitas

Preheat the oven to 425°F (220°C).

Remove the leaves from the cauliflower head and trim the stem. Cut the cauliflower into small florets.

In a large bowl, whisk together olive oil, lemon juice, cumin, coriander, paprika, turmeric, garlic powder, cinnamon, salt, and pepper.

Add the cauliflower florets to the bowl and toss until they are evenly coated with the spice mixture.

Spread the cauliflower on a baking sheet lined with parchment paper or a silicone mat.

Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.

In a medium bowl, combine cherry tomatoes, diced cucumber, red onion, and chopped parsley.

In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper.

Pour the dressing over the salad ingredients and toss to combine. Adjust seasoning to taste.

Serve in warm pita with toum or tahini and enjoy!

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