Shawarma Spiced Roasted Whole Cauliflower
with tahini sauce
This beautiful dish works well as a naturally vegan main course or side. Although the shawarma spice list sounds long, you probably have most of these ingredients in the pantry already.
Smarts: Make a double or triple batch of the spice mixture and use leftovers on fish, chicken or veggies.
Ingredients
- Cauliflower, large - ~2 lbs , trimmed
- Cumin, ground - 2 tsp
- Paprika - 1 tsp
- Cinnamon, ground - 1/4 tsp
- Garlic powder - 1/4 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Turmeric - 1/4 tsp
- Sumac - 1/2 tsp
- Chili powder - 1/4 tsp
- Cardamom, ground - 1/4 tsp
- Parchment paper - for baking
- Parsley, fresh - 2 Tbsp , chopped
- Oil, olive - 2 Tbsp
- Pomegranate seeds / arils - 2 Tbsp
- Sesame seeds (opt) - 1 Tbsp
- Tahini - 1/2 cup
- Oil, olive - 2 Tbsp
- Lemon juice - 2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
Prep
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Make tahini sauce - Whisk together tahini, lemon juice, salt and pepper in a medium bowl until smooth. Add some cold water until the sauce is pourable (but still thick). Cover and refrigerate until ready to serve. (Can be done up to 3 days ahead)
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Cauliflower - Trim cauliflower. Discard outer leaves and remove stem so cauliflower will sit flat.
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Make shawarma spice mix - Combine cumin, paprika, cinnamon, garlic powder, salt, pepper, turmeric, sumac, chili powder and cardamom. (Can be done up to 5 days ahead)
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Make
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Heat oven to 400F / 204C. Cover a baking sheet with parchment paper, or set aside a large cast iron skillet.
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Bring a large stockpot of salted water to boil over high heat. When water is boiling, add cauliflower and lower heat. Simmer for 8-10 minutes or until fork tender, turning cauliflower periodically so all sides get submerged.
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Remove cauliflower from pot, allowing excess water to drip off. Set cauliflower aside to cool and dry.
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In a small bowl, combine shawarma spice mix with olive oil and stir to combine. Brush spice mixture over cauliflower, making sure some drips into the crevices and underneath.
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Place cauliflower stem-side down on baking sheet or cast iron pan. Roast for 25-30 minutes until tender and golden.
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Drizzle cauliflower with tahini sauce, and garnish with parsley, pomegranate arils and sesame seeds. Serve with extra tahini sauce on the side. Enjoy!
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