First of all this is not traditional Shawarma as most people know it. Normally it is made from thin cuts of roasted lamb on horizontal spits (originally made with lamb or mutton), mutton, veal, beef, chicken or turkey that is well seasoned. The technique of grilling a vertical stack of meat slices and cutting it off as it cooks dates back to the 19th-century. It is a Middle Eastern street food where it is often served inside a pita or on a plate with hummus. Obviously, the big difference is that I am using cauliflower, but there are many similar spices and garnishes.
When I love an ingredient I’m always looking for new flavors and methods of preparation. Sure I have my favorite cauliflower recipes but I have fun trying it in different sauces. I am definitely into spicy food and what ingredients can do for a dish. This cauliflower dish is no exception – full of great flavor with the turmeric, cumin and coriander.
I am working on a post using this cauliflower in a “bowl” or rather a delightful salad. Included are fried Halloumi cheese fries, toasted naan chips, hummus and a lemon tahini dressing. I will post this soon when I can get it all together.
See Cauliflower Shawarma Bowl – Part 2
This cauliflower is special and needed to be posted alone – a favorite! I love to snack on it!
Cauliflower Shawarma
Recipe by Gaby Dalkin, Eat What You Want, slightly adapted
(I cut the recipe in half so just double my ingredients for 2 lbs. cauliflower)
- 1 lb. cauliflower florets
- 1/2 tbsp. ground turmeric
- 1/2 tbsp. ground cumin
- 1/2 tsp. kosher salt (I did not add)
- 1/2 tsp. freshly cracked black pepper
- 1/2 tsp. ground coriander
- 1/2 tsp. paprika
- 1/8 cup EVOO (maybe a little more)
- fresh lemon juice and lemon wedges to garnish
- mint leaves to garnish
Preheat the oven to 425 degrees. Place the cauliflower florets in a bowl and set aside. Make the sauce by combining the next seven ingredients and mixing well. You might want to add a little more EVOO to make the sauce thinner. Drizzle the sauce over the cauliflower and mix well trying to cover each floret.
Place on a parchment lined baking sheet and roast for 30 minutes or until the florets are nicely browned and tender. Remove from the oven and place in a bowl. Add a squirt or two of fresh lemon juice and garnish with lemon wedges and mint leaves.
Recipe by cookingwithauntjuju.com
Very Interesting recipe!!!
I do believe in tradition but it is also fun to try new twists the younger chefs are coming up with. Then of course cauliflower is a favorite vegetable… 🙂
Looks very tasty, though it beats me why she has to call it “Shawarma”…
Thank you – that surprised me too. All I can think of the cauliflower is highly seasoned like Shawarma. I saw this recipe in her latest cookbook and then looked at the ingredients; cauliflower and lots of spices. Always a winner for me !
This sounds like a tasty way to prepare cauliflower.
It was Karen – lots of some favorite spices!
Love it!
Thanks Elaine – it will be a popular cauliflower recipe for me!
😍😍
we are big cauli fans in this house; also love brussels and broccoli etc… i’ve never understood how people don’t like the brassica family 🙂