Essential Ingredients and Clever Substitutions

• Cauliflower: The star of our show! When selecting a head of cauliflower, look for one that is tightly compacted, firm, and free from any noticeable bruising or dark spots. The leaves should be bright green and vibrant, not wilted. These fresh leaves are essential because, as you’ll discover, the roasted leaves become a surprisingly delicious and tender part of the dish, adding extra flavor and texture.
• Shawarma Spice Blend: This blend is the heart and soul of our cauliflower shawarma. While store-bought blends are an option, I highly recommend using my easy homemade shawarma seasoning recipe. It typically features a harmonious mix of ground cumin, earthy turmeric, fragrant coriander, pungent garlic powder, vibrant paprika, warm cinnamon, aromatic allspice, freshly ground black pepper, and tangy sumac. Crafting your own allows you to control the freshness and exact flavor profile.
• Garlic: Fresh garlic truly elevates the flavor of this dish, adding a pungent depth that’s unmatched. Pressed or grated fresh garlic integrates beautifully into the paste. However, if fresh garlic isn’t available, you can substitute with garlic powder or granules (be sure to avoid garlic salt, as it will throw off the seasoning). Use about ¼ teaspoon of garlic powder for every clove of fresh garlic.
• Lemon: Fresh lemon juice provides a bright, zesty acidity that cuts through the richness of the spices and enhances the overall flavor. It’s a crucial component for that authentic Mediterranean tang. If fresh lemons are out of reach, an extra pinch of sumac can offer a similar bright, citrusy note, though the fresh juice provides an unparalleled aroma.
• Olive Oil: Extra virgin olive oil plays a key role in creating that desirable crispy exterior on the cauliflower as it roasts, while also helping the spices adhere beautifully. For those seeking a no-oil cauliflower shawarma, water can be used to create the spice paste instead. The finished product will still boast incredible shawarma flavor, and the cauliflower and its leaves will be wonderfully tender after baking, though they might be just a bit less crispy on the outside.
• Salt: I’ve included a bit of sea salt in this recipe, as my homemade spice blend is salt-free. Salt is essential for bringing out all the complex flavors of the spices and the cauliflower itself. However, if you are using a store-bought shawarma spice blend that already contains sodium, or if you are following a low-sodium diet, simply omit the added salt to taste.
• Cayenne: This spice adds a delightful hint of heat, giving the shawarma an extra kick. If you prefer a spicier cauliflower shawarma, feel free to increase the amount of cayenne pepper. Alternatively, you can add a squirt of sriracha, a sprinkle of crushed red pepper flakes, or a dash of chili powder with adobo to the shawarma paste for a different kind of fiery depth. Adjust to your personal preference for heat!

In a small bowl, combine the fresh juice of one lemon, the rich olive oil, freshly pressed or finely grated garlic, your vibrant shawarma spice blend, and a dash of cayenne pepper. If you’re using a homemade, salt-free shawarma seasoning, remember to add your specified amount of salt here as well to enhance all the flavors. If your blend is store-bought and already contains salt, you might want to skip or reduce additional salt.

Whisk all these aromatic ingredients together thoroughly until they are well incorporated and form a thick, uniform paste. This paste is the magic coating that will infuse your cauliflower with incredible flavor and help it crisp up beautifully in the oven. Ensure there are no dry spice clumps and that the consistency is thick enough to generously coat the cauliflower.

Next, prepare your head of cauliflower. Begin by trimming off the very bottom of the stem, but make sure to leave any fresh, vibrant green leaves intact. These often-discarded leaves become wonderfully tender and flavorful when roasted, adding an extra layer of texture and a slightly sweet, earthy note to your shawarma. Don’t be shy; embrace the leaves!

Carefully cut the head of cauliflower in half, slicing directly through its core. The core is important here, as it acts as a natural binder, holding the florets and those delicious leaves together during the roasting process. A sharp, sturdy knife will make this task much easier and safer.

Continue by cutting each half of the cauliflower into two more pieces, again slicing through the core. This will give you four large, hearty pieces of cauliflower. The intact core in each piece is key, as it keeps the florets from completely falling apart while baking, allowing them to remain as substantial, easy-to-handle wedges. If a few smaller florets detach, that’s perfectly fine – they’ll still roast up beautifully and get extra crispy!

Now for the fun part: apply the shawarma paste! Use a pastry brush to thoroughly and evenly coat each of the four cauliflower quarters with the spice paste. Ensure every surface, every crevice, and every floret is covered with the fragrant blend. Don’t be shy – a generous coating means maximum flavor and crispiness. Place the coated pieces onto your prepared rimmed baking sheet, leaving some space between them for even roasting.

Pay special attention to the leaves! Gently lift up any intact cauliflower leaves and use your pastry brush to ensure the shawarma paste gets into every nook and cranny. Also, remember to turn each cauliflower piece to thoroughly cover the side that will lay flat on the baking sheet. This ensures that every part of the cauliflower gets to caramelize and crisp up, contributing to an overall more flavorful and textural experience. A complete coating is your secret to shawarma perfection!

Once coated, transfer the cauliflower to your preheated 425°F (220°C) oven. Bake for approximately 30 minutes, or until the cauliflower is beautifully crispy and caramelized on the outside, and wonderfully tender when pierced with a fork on the inside. Those fantastic leaves you left on will also be perfectly tender and absolutely delicious, adding a unique and unexpected texture to the dish. Keep an eye on them towards the end to ensure they reach golden perfection without burning.

The magic of the shawarma paste goes beyond just flavor; it actively aids in creating that irresistible crispiness. The oil in the paste helps caramelize the cauliflower’s exterior, while the spices form a delectable crust. This combination ensures that each bite delivers a delightful crunch, contrasting beautifully with the soft, tender florets within. It’s this textural contrast that truly makes the dish sing.

Once golden and tender, your Roasted Cauliflower Shawarma is ready to be savored! Serve these magnificent wedges warm, artfully arranged on a generous bed of creamy hummus or smoky baba ganoush. For the perfect finishing touch, sprinkle with a handful of toasted pine nuts for a buttery crunch and a generous scattering of fresh herbs, such as parsley or cilantro, for a burst of freshness. A drizzle of good quality olive oil can also add a final touch of richness.

Debra’s Expert Tips for Cauliflower Shawarma Perfection

• Don’t Discard Those Leaves! This is truly one of my favorite parts of the dish! When trimming your cauliflower, resist the urge to remove all the leaves. Look for fresh cauliflower with bright, vibrant green leaves. Only trim off the outermost, dirtier, or tougher leaves. The remaining inner leaves, especially those closer to the head, will become wonderfully tender, slightly sweet, and incredibly flavorful after roasting. They add a fantastic textural element that beautifully complements the florets, making the most of every part of the vegetable.
• Elevate Your Hummus with Chili Onion Crunch: For an unforgettable flavor boost, before you even add your roasted cauliflower, drizzle your bed of hummus with Trader Joe’s Chili Onion Crunch. Trust me on this – it takes your meal to the next level of yum! Its perfect blend of spicy, savory, and crispy textures is utterly addictive and pairs exquisitely with the rich flavors of the shawarma and hummus. If you don’t have this specific product, a drizzle of good quality chili oil or even some toasted sesame seeds and a pinch of red pepper flakes can offer a similar delightful crunch and heat.

Creative Ways to Serve Your Cauliflower Shawarma

• Build-Your-Own Shawarma Bowl Bar: Create an interactive and fun dining experience by setting up a DIY bar. Offer individual portions of the roasted cauliflower shawarma, then surround them with an array of fresh pita bread, fluffy couscous or quinoa, and a colorful selection of chopped fresh veggies like cucumbers, tomatoes, and red onion for added crunch and vibrancy. Don’t forget an assortment of sauces like tahini, sriracha, or even a vegan garlic sauce. This setup allows everyone to customize their perfect shawarma bowl, making mealtime engaging and delicious.
• Elegant Mezze Platter Centerpiece: This cauliflower dish is a natural fit for a vibrant and inviting snack board or mezze platter. Arrange the warm, spiced cauliflower alongside a generous selection of Mediterranean condiments. Think bowls of creamy hummus, smoky baba ganoush, briny olives, crisp pickled vegetables, and a medley of toasted nuts and seeds. The rich colors and diverse textures of these accompaniments will make your cauliflower shawarma truly shine as the star of a visually stunning and incredibly flavorful spread, perfect for entertaining or a casual gathering.
• A Complete Vegan Mediterranean Feast: Transform your roasted cauliflower shawarma into a truly memorable and satisfying vegan meal by pairing it with a variety of complementary Mediterranean sides. Consider serving it with tangy quick pickled red onions, buttery toasted pine nuts, a generous dollop of healthy hummus, rich baba ganoush, a vibrant sautéed eggplant salad, refreshing grain-free tabbouleh, cool and creamy dairy-free tzatziki, crispy baked falafel, or a simple yet delicious cabbage salad. The beauty of this meal is its flexibility; pick a few of your favorite Mediterranean sides, and you’re all set to enjoy an explosion of flavors and textures that will transport your taste buds straight to the heart of the Middle East!

Roasted Cauliflower Shawarma

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