Cauliflower shawarma

Shawarma Roasted Cauliflower Recipe - delicious cauliflower tossed in shawarma seasoning and roasted to perfection.

Versatile Cauliflower Shawarma is easy to make and full of Middle Eastern flavor. Perfect for bowls or tucked into pita with zhoug and tahini sauce. Vegan and gluten-free.

A classic, vegan dish from the Mediterranean diet!

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender. A hot sauce-spiked tahini served alongside lends creaminess and heat. To serve it, you can tuck everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table…

Cauliflower Shawarma recipe is easy to make and delicious. It's the perfect recipe for a hearty vegetarian lunch or dinner!

These Vegan Shawarma Bowls are a plant-based spin on the classic Middle Eastern street food, chicken shawarma. Instead of wrapping everything in a pita, here we serve it overtop nutritious, fluffy quinoa and alongside sautéed veggies and roasted crispy chickpeas for added nutrients. My homemade vegan tzatziki sauce, hummus and tahini sauce all pair perfectly with this flavorful plant-based and gluten-free dish.

If there were a single dish – the dish – that has come to symbolise Berber & Q, a ‘signature’ so to speak, it would be our cauliflower shawarma.

Marinated in punchy spices, roasted until charred and served with a striking green tahini sauce, this shawarma cauliflower dish from The Ottolenghi Test Kitchen is a bold vegetarian alternative to the classic meat shawarma.

A satisfying naan wrap with cauliflower shawarma. This meat-eater approved veggie wrap is an easy 30 minute meal filled with zesty roasted cauliflower, crunchy pickled onions, and cool & creamy tzatziki sauce.

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender. A hot sauce-spiked tahini served alongside lends creaminess and heat. To serve it, you can tuck everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table…