Vegan Cauliflower Shawarma - Spice Roasted Cauliflower with hummus and tahini

4.67 from 6 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 Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Mediterranean

Keyword: veg shawarma, vegan shawarma, vegetarian shawarma

Servings:

Author: Vegan Richa

Ingredients

Shawarma spice blend: easily doubled or tripled

1 tsp cumin powder
1 tsp coriander powder
1/2 tsp paprika
1/4 tsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/8 tsp ground cloves
a generous pinch of nutmeg and allspice
1 tsp garlic powder

Cauliflower Shawarma:

1 small head of cauliflower chopped into florets
1/4 cup water
1/4 to 1/2 tsp salt
2 tsp oil
1/3 to 1/2 tsp cayenne
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 breads or Gluten-free Yeast-free Flatbreads
chopped tomatoes
chopped cucumber or pickles
lettuce or greens
hummus
1 recipe tahini dressing
cilantro or parsley

US Customary - Metric

Instructions

Mix all the spices and keep aside. use a blender if using any whole spices. Prep the rest of the ingredients and tahini dressing.
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.
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.
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.
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.
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

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