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    Home » Vegetarian

    Cauliflower Shawarma

    Published: Aug 1, 2017 · Updated: Aug 31, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    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

    Cauliflower Shawarma

    Angela Coleby
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Vegetarian
    Cuisine Low Carb
    Servings 2 People
    Calories 198 kcal

    Ingredients
     
     

    • ½ head cauliflower, cut into florets

    Marinade

    • 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

    Instructions
     

    • 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.

    Notes

    Serves 1-2 people
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 198kcalCarbohydrates: 14gProtein: 4gFat: 16gFiber: 4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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      Recipe Rating




    1. Elaine @ foodbod

      August 02, 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 02, 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!

        Reply
        • Elaine @ foodbod

          August 02, 2017 at 6:51 am

          Ha ha!!! Go for it!

          Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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