Gluten Free/ Low Carb/ Vegetarian

Cauliflower Shawarma

This cauliflower shawarma recipe is the vegetarian version of chicken shawarma.   Creamy and spicy it is delicious enough to eat by itself.  I serve it on a healthy flatbread and wrap it up to eat just as you would a traditional shawarma.

One of my many frustrations of being a vegetarian, is when I cook a meat or fish dish for the Chief Taster is that I am unable to taste it.  I am totally reliant upon his description of the taste of the recipe and despite handcuffing him to a chair, shining a bright, warm light in his eyes, firing up the lie detector equipment and demanding a thorough description it is still not the same as tasting it yourself. 

 cauliflower shawarma

Chicken shawarma was a dish that everyone (but me) devoured with relish when we lived in Dubai.  As I had recently created my version of the recipe for the Chief Taster, I thought that it was time to make a vegetarian version.   Debating on which vegetable to use, it just seemed natural for cauliflower to step up to the challenge.  It holds well with a marinade and roasts like a dream.

cauliflower shawarma

 Cauliflower Shawarma

Unlike the chicken recipe I make for the Chief Taster, I decided to roast the cauliflower.  Roasting the cauliflower gives it a great flavour alone so I assumed that it would go well with the marinade.  You could stir fry this gently too but I would recommend that you bake it in the oven.

cauliflower shawarma

The aroma of the spices baking was delicious and whetted my appetite.  I found this cauliflower shawarma recipe to be utterly delicious.  Zesty, garlicky and warm spices complimented the roasted cauliflower and it reminded me of a cauliflower Korma without the heat.  I served the cauliflower shawarma on a low carb flat bread with a salad.  Scrumptious and very filling.  I can now see why the Chief Taster would head off for a chicken shawarma after a night out now!  If only there was a vegetarian cart serving this cauliflower shawarma.

cauliflower shawarma

 

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Cauliflower Shawarma
Course: Vegetarian
Author: Angela Coleby
Ingredients
  • 1/2 head cauliflower, cut into florets
Marinade
  • 1/4 cup Lemon juice
  • 2 teaspoons tomato paste
  • 4 tablespoons Greek Yoghurt
  • 3 cloves garlic peeled/chopped
  • 3 tablespoons white vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon ginger, ground
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
Instructions
  1. Mix the marinade in a bowl and combine well.

  2. Place the cauliflower florets in a Tupperware bowl, or one with a tight lid. 

  3. Cover the cauliflower with the marinade and place in the fridge overnight (at least 24 hours).

  4. Heat the oven to 200C/400F degrees.

  5. Place the marinated cauliflower in a baking dish and bake for 30 minutes, turning over half way through.

  6. Serve on low carb flat bread and roll up.


Recipe Notes

Serves 1-2 people

Nutritional Info per half recipe:  198 Calories, 16g Fat, 4g Protein, 14g Total Carbs, 4g Fibre, 10g Net Carbs

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3 Comments

  • Reply
    Elaine @ foodbod
    August 2, 2017 at 1:45 am

    Of course I love it!!! I did eat the meat shawarmas all those (30) years ago and I do recall the wonderful flavour and collaboration of ingredients inside that rolled up bread, so anything that conjures that up again with vegetables is good to me!

    • Reply
      Angela Coleby
      August 2, 2017 at 6:48 am

      Glad you like the sound of this. I can’t believe it’s taken me so long to do a vegetarian shawarma and should slap myself really!

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