Cauliflower Shawarma

Serves 4 · Prep 10 min · Cook about 30 min

Ingredients

• 1 large head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and patted dry (optional)
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, finely grated
• 2 tsp ground cumin
• 2 tsp smoked or sweet paprika
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne (optional)
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 425°F (220°C).
2. Toss the cauliflower and chickpeas with the oil, lemon juice, garlic, spices, salt and pepper.
3. Spread on a large sheet pan in a single layer. Use two pans if crowded.
4. Roast for 25 to 30 minutes, flipping halfway, until tender with deeply browned edges.
5. Finish with a squeeze of lemon and chopped parsley.

Tips

• Give it space. Crowded cauliflower steams instead of charring.
• Dry the chickpeas so they roast up crisp.
• For more char, broil for the last 2 minutes and watch closely.

Variations

• Mushroom shawarma: use thick-sliced oyster or king oyster mushrooms and roast 15 to 20 minutes.
• Vegan: everything here is plant-based. Serve with tahini sauce or toum, which is just garlic, oil, lemon and salt.

Storage

Keep in the fridge for up to 3 to 4 days. Re-crisp in a hot oven or air fryer.

Serve it with

• Tahini sauce (keeps it vegan)
• Homemade pita for wraps
• Shawarma bowls with rice and salad
• Pickled turnips for crunch