A new way to make roasted cauliflower your dinnertime star!
Anyone who loves a build-your-own taco bar will love these Cauliflower Shawarma Wraps. Featuring roasted cauliflower seasoned with a traditional blend of shawarma spices along with a variety of raw vegetables, pickles, and sauces, these warm pita wraps are as easy to customize as they are simple to make.
As with any choose-your-own adventure style buffet, these cauliflower wraps call for a variety of colorful toppings. Shredded lettuce and baby cucumbers brings crisp cold freshness, vibrant pink pickled onions add a splash of color and tang, and a drizzle of garlicky tahini sauce gives that perfect rounding touch of richness. You could stop right there and be perfectly happy, but I take it one step further with shower of chopped parsley and a finishing squeeze of fresh lemon.
This is my ideal wrap, but feel free to play around with it. Leave out any of these toppings, if they’re not speaking to you, and add in others in their place. Swap the pickled onions for regular thinly sliced red onions. Try a tzatziki instead of the tahini sauce. Get rid of the wrap altogether, and turn it into a salad. This is your dinner, so the choice is entirely yours.
Enjoy!
Cauliflower Shawarma Wraps
Makes 4
For the cauliflower:
6 tbsp. extra-virgin olive oil
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. paprika
1 tsp. garlic powder
1 tsp. Diamond Crystal kosher salt, plus more as needed
½ tsp. freshly ground black pepper
¼ tsp ground cloves
1 head cauliflower, cut into 2-inch florets
For the garlic tahini sauce:
2 cloves garlic, minced
3 tbsp. lemon juice, plus more as needed
1 tsp. Diamond Crystal kosher salt, plus more as needed
6 tbsp. tahini
¼ cup ice water
2 tbsp. olive oil
For the wraps:
4 flatbreads or pita, warmed
2 cups shredded lettuce, for serving
½ cup pickled red onion, for serving
½ cup chopped cucumber, for serving
½ cup parsley, roughly chopped
Method
For the cauliflower:
Preheat oven to 425 degrees.
In a large bowl, whisk together olive oil, cumin, coriander, paprika, garlic powder, 1 teaspoon kosher salt, black pepper, and cloves. Add cauliflower and toss until evenly coated in the spice oil. Spread onto a metal baking sheet, making sure not to crowd.
Roast until tender and browned, 20-25 minutes. Remove from oven and keep warm.
For the garlic tahini sauce:
In a small bowl, combine minced garlic, lemon juice, and salt. Let sit five minutes.
Meanwhile, in a small blender, whip tahini and ice water until smooth and light. Add lemon juice and garlic mixture and blend until combined, then slowly stream in the oil. Taste and season with more salt or lemon juice as needed.
For the wraps:
Scatter a handful of lettuce in the center of each flatbread and arrange 4-5 pieces of cauliflower shawarma on top. Top with pickled red onion, cucumber and parsley, and drizzle with garlic tahini sauce.
Originally posted January 29, 2023.
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