Cauliflower Shawarma
Cauliflower is often the veg of choice for meatless shawarma, with a satisfying crispy, hearty texture that's ideal for loading up with flavor. Dressed with tangy sumac and creamy yogurt—all tucked into tender pita breads—it’s pretty amazing
- Makes4 servings
- Cook Time35 minutes
- Active time plus cooling15 minutes active
- 8
Traditional Levantine shawarma is meat, commonly lamb, that’s seasoned and spit-roasted. Modern meatless riffs opt for cauliflower because it pairs well with nearly any type of spicing and cooks up with a satisfying texture. Shawarma Bar in London boosts richness in their cauliflower shawarma with butter, and we agree it’s a flavorful addition, but we also include a little olive oil for better browning. Tangy, deep-red sumac is made by grinding the dried berries of the sumac bush; look for it in the spice section of the supermarket or Middle Eastern grocery stores. If it’s not available, use lemon zest; zest alters the flavor profile but the cauliflower still will taste great.
Don’t stir the cauliflower more than once during roasting so the florets brown deeply. The best tool to use is a wide metal spatula to scrape up and flip the pieces.
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