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.
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.
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.
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.
- ½ head cauliflower, cut into florets
- ¼ 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
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ginger, ground
- 2 teaspoons cumin
- 1 teaspoon turmeric
- Mix the marinade in a bowl and combine well.
- Place the cauliflower florets in a Tupperware bowl, or one with a tight lid.
- Cover the cauliflower with the marinade and place in the fridge overnight (at least 24 hours).
- Heat the oven to 200C/400F degrees.
- Place the marinated cauliflower in a baking dish and bake for 30 minutes, turning over half way through.
- Serve on low carb flat bread and roll up.