When I reminisce about college and think back on where all my money went, I can honestly say that my freshman year a HUGE part of my money went to getting take out chicken shawarma. I was absolutely obsessed with it, my roommate and I would go split a plate and be in absolute heaven.
Lebanese or Mediterranean food of any kind really is one of the best types of food out there! It’s all loaded with spices and flavor. As a vegetarian there are quite a few options, but you’re usually kind of stuck with Falafel, which is great, but it’s just not the same as a big plate of Chicken Shawarma, so I have created this amazing dish!
This dish is great for two reasons. The first being that it’s very easy and quick to make so if you think that ordering Mediterranean food delivered is easier, think again! The second is, as I described above, it’s a full dinner using only plants but with all the same flavors as it’s meat filled counter part. Sold yet?
The only weird spice in here is Sumac, which you can find sometimes in the ethnic isle of your grocery store, or if you have one of those walls with the bagged spices, it’ll be over there. I highly recommend getting a bag for your house even if you have to order it online, it add a very unique delicious flavor that you will recognize as the secret ingredient that’s been holding you back from making restaurant quality Mediterranean food at home!
I was originally going to make this recipe as a wrap but I like it better as a big shawarma plate with rice pilaf because it feels like a full meal, nothing against sandwiches of course. You can make this either way honestly, just head my advice, next time you want take out, just get cooking instead, you won’t regret it!
Until Next Time,
Jackie
Cauliflower Shawarma with Lemon Tahini Sauce
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Dinner, Sandwiches, Mains
- Cuisine: Mediterranean, Middle Eastern
Description
This homemade Cauliflower Shawarma has all the flavors of your favorite Mediterranean take out restaurant, but it easily thrown together in your home in 30 minutes! Topped with a fresh, creamy Lemon Dill Tahini Sauce, yum!
Ingredients
Scale
- Cauliflower Schwarma
- 1 head cauliflower, cut into florets
- 1/2 cup Greek yogurt (see notes for vegan)
- 2 tbs fresh dill, chopped
- 1 tbs dried mint
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp sumac
- 1/2 tsp nutmeg
- 1 lemon, juice and zest
- Lemon Dill Tahini Sauce
- 1/2 cup Tahini
- 1/4 cup lemon juice
- 2 tsp sumac
- 2 tbs fresh dill
- 1 tsp each salt and pepper
Instructions
- Preheat your oven to 350 degrees. In a medium bowl, whisk together the yogurt, dill, mint, smoked paprika, cayenne pepper, garlic powder, onion powder, sumac, nutmeg and lemon juice. Take the cauliflower florets and coat them in the marinade.
- Set aside in your fridge to marinade for at least fifteen minutes. I recommend doing this the day before but if you can’t fifteen minutes is fine. Place in the oven and bake for twenty minutes or until the cauliflower becomes softened.
- While the cauliflower is cooking, prepare the Lemon Dill Tahini Sauce. In a small food processor, or medium bowl, mix together the tahini, lemon juice, sumac, dill and salt and pepper until thoroughly combined. It is easiest to use a food processor because tahini can be clumpy, but you can do it with a whisk or a mixer if that’s what you have. medium bowl and whip in other ingredients until fully incorporated.
- Serve this either as a wrap on pita bread or on top of a nice rice pilaf and drizzled with the sauce!
Notes
1. To do this one Vegan, you can omit the yogurt from the marinade all together, or to give it a creaminess, you can substitute a 1/2 portion of Tahini. Make sure you whisk the marinade well if you do this as Tahini is really sticky.
