Enjoy spiced, roasted cauliflower shawarma drizzled with creamy tahini. A delicious plant-based dish full of flavor and perfect for any meal!
Ingredients
Scale
1 large head of cauliflower, cut into florets
3 tablespoons of olive oil
2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 teaspoon of smoked paprika
1 teaspoon of ground cinnamon
½ teaspoon of turmeric
1 teaspoon of garlic powder
Salt and pepper, to taste
3 tablespoons of tahini
1 tablespoon of lemon juice, freshly squeezed
Water, as needed for the tahini sauce
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the cauliflower florets with olive oil, cumin, coriander, smoked paprika, cinnamon, turmeric, garlic powder, salt, and pepper. Toss until well coated.
Transfer the spiced cauliflower onto a lined baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through.
While the cauliflower roasts, combine tahini, lemon juice, and a pinch of salt in a small bowl. Whisk in water until the dressing reaches your desired consistency.
Once the cauliflower is done, let it cool for a minute, then serve it on warm pita bread, over rice, or in a salad.
Notes
A delicious plant-based version of shawarma made with spiced, roasted cauliflower and drizzled with creamy tahini.
