Cauliflower has become a staple in our house as we have been trying to add more vegetables to our meals. I have been using it more often than not when creating creative and delicious vegetarian inspired recipes for many reasons. It is easy to work with, it is filling and tasty. Wait until you try this recipe for Cauliflower Shawarma.
I am preparing you for a boatload of cauliflower recipes, this is the first of many. I have been trying them out on Lenny and now I need to squeeze in time to shoot them all. I cannot wait to share them. Let’s talk about this really easy to make and easy to eat recipe.
You are aware of my love affair with the spice company NY Shuk, right? They sent me one of their spices to try out and I am completely digging it. I have used it on eggs, avocados, mixed with lentils and just about anything I can spice up a bit. It is a Shawarma seasoning that is rich in flavors; coriander, paprika, garlic, and cumin to name a few. After marinating the cauliflower in olive oil, this seasoning and fresh lemon juice I roast it until slightly soft and slightly golden brown. Oh, I also toss in sliced red onions that char up nicely when roasted. Lenny loves the crispy little onion bits.
The rest of this recipe is even easier. You can use my homemade hummus recipe or your favorite one, whip up a little yogurt sauce and then assemble. I use lavash but you can also use pitas. I pile on baby lettuce leaves, mint, cherry tomatoes, radishes and cucumber ribbons.
I told you this would be really easy to make. Wait until you try it, I think you will be just as hooked as we are. Maybe you will even add this Cauliflower Shawarma to your weekly rotation.
** makes 2 – 4 servings, depends on the size of the bread
1 pound cauliflower, washed, patted dry and separated into florets
2 tablespoons olive oil
2 teaspoon shawarma seasoning
1 lemon juiced
1/2 small red onion, thinly sliced
1 cup whole milk Greek yogurt
1 small garlic clove, finely minced
1 teaspoon olive oil
kosher salt, to taste
black pepper, to taste
lavash or pitas
baby lettuce leaves
mint leaves, a handful
cherry tomatoes, cut in half
radishes, thinly sliced
1/2 large cucumber, peeled and then sliced thinly into ribbons
Place the cauliflower florets along with the olive oil, seasoning, lemon juice and red onion into a medium-sized mixing bowl. Toss with your hands to mix the ingredients together. Let sit for 30 minutes.
Make the yogurt dressing place the yogurt, garlic, and 1 teaspoon olive oil in a small bowl. Stir, season to taste with salt and pepper. Set aside until serving.
Preheat the oven to 425.
Scatter the cauliflower mixture onto a baking sheet. Slide into the oven, then roast for 15 minutes. Using tosses flip the cauliflower around, then roast for another 10 – 15 minutes until slightly soft and lightly golden.
Warm the lavash or pitas. Place onto a plate.
Spread some hummus over the bread, then top with some baby lettuce leaves and cucumber ribbons, then cauliflower, radish slices, mint and cherry tomatoes. Then serve with the yogurt sauce.