Roasted Cauliflower Shawarma
Roasted Cauliflower Shawarma is tender and flavorful, crispy and satisfying. This mediterranean cauliflower dish is a 10 out of 10. Pair with some hummus, sprinkle on some pine nuts and fresh herbs and dig right in!
Servings: 4
Calories: 113kcal
Ingredients
- 1 head cauliflower
- 2 tablespoon olive oil
- 1 lemon, juiced
- 3 cloves garlic pressed
- 1 tablespoon shawarma seasoning
- ½ tsp sea salt
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 425 and line rimmed baking tray with unbleached parchment paper.
- In a small bowl, whisk together olive oil, juice from one lemon, pressed garlic, shawarma spices, salt and cayenne pepper. If you use store bought shawarma seasoning mix that contains sodium, then skip the salt.
- Trim off outer leaves and stem from cauliflower. Leave tender leaves that are crisp and vibrant. Cut through the core, halving the cauliflower and then halve those pieces so there are 4 large pieces that are held together by the intact core. If some florets fall off, that's ok.
- Use a pasty brush to coat cauliflower pieces with the shawarma paste and place onto prepared baking sheet.
- Roast in preheated 425 oven for 30 minutes, until crispy on the outside, tender on the inside.
Notes
Serve with pita, hummus, baba ganoush, tzatziki sauce, eggplant salad, falafel balls, pickled onions, olives, toasted pine nuts, chopped cabbage or cucumbers, roasted carrots or your favorite mediterranean side dishes.
Nutrition
Calories: 113kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 335mg | Potassium: 470mg | Fiber: 4g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 84mg | Calcium: 39mg | Iron: 1mg