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Shawarma Spiced Roasted Whole Cauliflower
with tahini sauce

Active: 15 Total: 65

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.



Shawarma Spiced Roasted Whole Cauliflower:
  • 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 Sauce:
  • Tahini - 1/2 cup
  • Oil, olive - 2 Tbsp
  • Lemon juice - 2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp


  1. 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)

  2. Cauliflower - Trim cauliflower. Discard outer leaves and remove stem so cauliflower will sit flat.

  3. 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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  1. Heat oven to 400F / 204C. Cover a baking sheet with parchment paper, or set aside a large cast iron skillet.

  2. 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. 

  3. Remove cauliflower from pot, allowing excess water to drip off. Set cauliflower aside to cool and dry.

  4. 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.

  5. Place cauliflower stem-side down on baking sheet or cast iron pan. Roast for 25-30 minutes until tender and golden. 

  6. 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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