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.