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Vegan Cauliflower Shawarma – Shawarma Spice Roasted Cauliflower in warm flatbreads with hummus & lemony tahini dressing. From scratch Shawarma Spice Blend. Easy Wraps or make a Bowl. Vegan Soy-free Recipe.  Jump to Recipe   

Vegan Cauliflower Shawarma -Shawarma spice roasted Cauliflower wraps with hummus and tahini dressing with from scratch Shawarma Spie Blend #vegan #veganricha #wraps #shawarma #nutfree #soyfree easily #glutenfree | Vegan Richa

Mediterranean spice blends work wonders on the meat dishes so I decided to use it with veggies with amazing results! Make your own shawarma spice blend, cook the cauliflower(or other chunky vegetables), add the spices mixed in a little oil, roast and use. The cauliflower can also be baked and used. For higher protein, use cooked beans or chickpeas or tofu instead.

The warmly spiced cauliflower is paired with a good slather of hummus, garnished with lemony tahini dressing, cooling tomatoes and cucumber. These wraps disappear very quickly! Use my regular wheat Pita breads or yeast-free flatbreads

Deep flavors from cumin, coriander, cinnamon and cardamom work beautifully in this wrap. Make a bigger helping of the Shawarma spice blend to add to veggies and beans for a quick meal fix!


Cauliflower Shawarma | Vegan Richa

Cauliflower Shawarma - Shawarma spice roasted Cauliflower wraps with hummus and tahini dressing | VeganRicha.com #vegan #mediterranean #recipe

More quick meals from the blog

Steps:

Warm the pitas, Slather hummus on the pitas. Add roasted cauliflower.

Cauliflower Shawarma | Vegan Richa

Add tomatoes and cucumber. Drizzle tahini sauce and cilantro or parsley. Serve!

Cauliflower Shawarma | Vegan Richa

 

Vegan Cauliflower Shawarma - Spice Roasted Cauliflower with hummus and tahini

4.67 from 6 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
Course: Main
Cuisine: Mediterranean
Vegan Cauliflower Shawarma - Shawarma Spice Roasted Cauliflower in warm flatbreads with hummus & lemony tahini dressing. Easy Wraps or make a Bowl. Vegan Soy-free Nutfree Recipe. Easily Gluten-free with GF wraps.
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Ingredients 
 

Shawarma spice blend: easily doubled or tripled

  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • a generous pinch of nutmeg and allspice
  • 1 tsp garlic powder

Cauliflower Shawarma:

  • 1 small head of cauliflower, chopped into florets
  • 1/4 cup water
  • 1/4 to 1/2 tsp salt
  • 2 tsp oil
  • 1/3 to 1/2 tsp cayenne
  • 1/2 tsp garlic granules or 1 tsp garlic paste
  • Shawarma spice blend, all of the above or 1 tablespoon or more or other Mediterranean blend of choice

Assembly:

  • Pita breads, or Gluten-free Yeast-free Flatbreads
  • chopped tomatoes
  • chopped cucumber or pickles
  • lettuce or greens
  • hummus
  • 1 recipe tahini dressing
  • cilantro or parsley

Instructions 

  • Mix all the spices and keep aside. use a blender if using any whole spices. Prep the rest of the ingredients and tahini dressing.
  • In a large skillet, add cauliflower florets, water and salt and cover and cook over medium heat for 12 to 14 minutes or until al dente (just about cooked through). Stir once in between.
  • In 2 tsp oil, mix in 2 to 3 tsp of the spice blend, garlic and cayenne. Pour the oil on the cauliflower. Toss well to coat and cook for 2 minutes or more until the spices start to smell roasted. Stir occasionally. Taste and adjust salt and heat.
  • Warm the pita, add a good helping on hummus and spread. Add warm cauliflower to the pitas, add tomatoes, cucumber, greens. Drizzle tahini sauce. Sprinkle cilantro or parsley. Serve.
  • Variations: Make this with chickpeas or other cooked beans: Add oil and spices to a pan and cook until the oil is hot. Add cooked chickpeas, salt, garlic, cayenne, toss to coat and cover and cook for 3 to 4 minutes or until heated well. Use to fill pita breads.
  • Roast the cauliflower: Toss the cauliflower in oil, salt, garlic and the spice blend. Bake at 425 degrees F / 220ºc for 25 minutes or until tender to preference.

Notes

Make this with chickpeas or other cooked beans: Add oil and spices to a pan and cook until the oil is hot. Add cooked chickpeas, salt, garlic, cayenne, toss to coat and cover and cook for 3 to 4 minutes or until heated well. Use to fill pita breads. 
Roast the cauliflower: Toss the cauliflower in oil, salt, garlic and the spice blend. Bake at 425 degrees F for 25 minutes or until tender to preference. 
Nutritional values based on one serving

Nutrition

Serving: 1g, Calories: 167kcal, Carbohydrates: 25g, Protein: 5g, Fat: 5g, Sodium: 555mg, Potassium: 461mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1205IU, Vitamin C: 25.6mg, Calcium: 63mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Cauliflower Shawarma -Shawarma spice roasted cauliflower wraps with hummus and tahini dressing | Vegan Richa

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.67 from 6 votes

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24 Comments

  1. Melody says:

    4 stars
    These turned out very good! I roasted the cauliflower and used cucumbers and radishes for the vegetables. I did use store bought whole wheat pitas. The only thing I didn’t like was the tahini dressing. I did not like that at all and can’t imagine what I can use it for. The tacos have plenty of flavor with the spices and humus so it is not needed. Thank you for another great recipe!

  2. Alison says:

    I love this recipe and have made it several times. I found because I was making the chickpea shawarma sandwich and follow the link to here for the shawarma spice.

    1. Richa says:

      awesome!!

  3. Maneesha says:

    5 stars
    Mouthwatering Recipe! Thank you Richa for sharing all your delicious recipes with us!! Absolutely loved how it turned out when I made it for the first time today!

    1. Richa says:

      Thanks Maneesha!

  4. Cheryl Eastburn says:

    Yum, this is the 2nd time making this. I didn’t have any cauliflower, so I’m subbing Soy Curls. So good both ways, this is definitely a keeper!

  5. Dulmal says:

    I just made this for dinner and it was BRILLIANT , the amount of flavour in this shawarma amazed me , wow , wow , wow <3

    1. Richa says:

      Awesome!! so glad you loved it!

  6. Marie says:

    Made this tonight. Delicious. I’ve made several other recipes and I thought it was time to tell you how much I enjoy this website. Every dish has been so flavorful. I’m hooked. Thank you Richa, for sharing your talent.

    1. Richa says:

      Awesome!! thank you for trying the recipes and loving them!

  7. Nina says:

    5 stars
    I was just reading my comment above, from April the 28th. Shame on me, I have just made this dish tonight and it was so delicious! Like really good 😀 ( still lovesick though ) … I am so lame 😉

    1. Richa says:

      Hugs!!!