Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (2024)

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Shawarma Roasted Cauliflower Recipe - delicious cauliflower tossed in shawarma seasoning and roasted to perfection.

Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (1)

Raise your hand if you love roasted vegetables! I know I do. It's my favorite way to cook them. Hence the vast amount of recipes for roasted veggies on my blog. The only way, in my book, to enjoy the flavors and textures of vegetables is to drizzle them with olive oil, toss with spices of choice and roast in the oven.

SHAWARMA ROASTED CAULIFLOWER

This Shawarma Roasted Cauliflower is going to turn you into a cauliflower fan. Big time! It's so delicious! Besides, you can use it in rice or quinoa bowls, on tacos or flatbread or simply as a side dish.

HOW TO MAKE SHAWARMA ROASTED CAULIFLOWER?

  • Start by preheating oven to 400 degrees F. Line a large baking sheet with parchment paper.
  • Place cauliflower florets onto the sheet. Drizzle with oil and sprinkle with seasoning. Gently toss to coat.

  • Roast cauliflower for 25 to 30 minutes or until tender.

  • To make the sauce: combine natural sour cream or yogurt with minced garlic and dill. Taste and season with salt and pepper to your likings.

Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (2)

I have been playing with a homemade Shawarma seasoning blend recipe and it came out crazy delicious. I wanted to make a dish for our Meatless Mondays and the idea of tossing cauliflower florets in the olive oil and Shawarma seasoning mix had to happen. It was a hit!

WHAT TO SERVE WITH THIS CAULIFLOWER?

The easiest dip to accompany this deliciously roasted cauliflower is the Garlic Dill Dip. Simply stir together natural sour cream or Greek yogurt (or cocondeliciouso keep it plant-based) with minced garlic, dill, salt and pepper.We love it on flatbread with chopped tomatoes, lettuce and red onion and a drizzle of mysuper easy sauce (recipe below).

Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (3)
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (4)

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Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (5)

Shawarma Roasted Cauliflower

Author: Anna

A delicious cauliflower tossed in shawarma seasoning and roasted to perfection.

5 from 6 votes

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 5 people

Calories 67 kcal

Ingredients

  • 1 medium cauliflower head cut into florets
  • 2 tablespoons olive or grapeseed oil
  • 1 tablespoon shawarma seasoning recipe below
  • ½ cup natural sour cream or Greek yogurt (use coconut yogurt to keep it vegan)
  • 1 teaspoon minced garlic
  • ½ teaspoon dried or fresh dill

Instructions

  • Preheat oven to 400 degrees F.

  • Line a large baking sheet with parchment paper.

  • Place cauliflower florets onto the sheet. Drizzle with oil and sprinkle with seasoning. Gently toss to coat.

  • Roast cauliflower for 25 to 30 minutes or until tender.

  • To make the sauce: combine natural sour cream or yogurt with minced garlic and dill. Taste and season with salt and pepper to your likings.

Notes

1.For shawarma seasoning, you can use store-bought or make your own by mixing:

  • 4 tablespoons ground cumin
  • 3.5 teaspoon turmeric
  • 3 teaspoons paprika
  • 1.5 teaspoon coriander
  • 1 teaspoon cinnamon
  • ¾ teaspoon ginger
  • ½ teaspoon cardamom
  • ¼ teaspoon black pepper

2. Store in a small jar, in a dry place.

3. Use the Shawarma Roasted Cauliflower in tacos, on flatbread, as a side dish or rice in quinoa bowls.

The amount of calories is for a serving of cauliflower without the sauce. With sauce, the amount of calories is 160 calories.

Nutrition

Calories: 67kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 92mg | Sugar: 1g | Vitamin C: 10.5mg | Calcium: 27mg | Iron: 0.1mg

Tried this recipe?Leave a comment with rating below!

More Side Dish Recipes

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  • How to Freeze Rice
  • How to Cook Rice on the Stove
  • Easy Smashed Potatoes

Reader Interactions

Comments

    Did you make this recipe? Let me know!

  1. Jacque Hastert says

    Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (10)
    Time to start snacking! I have some cauliflower in my fridge. Looks like I am making this for an afternoon snack.

    Reply

  2. Krista says

    I love a good cauliflower side dish!

    Reply

  3. Sandra says

    Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (11)
    I love roasted cauliflower! Such an amazing side dish!

    Reply

  4. Nutmeg Nanny says

    Thank you for this! I need to make this!

    Reply

  5. Erin says

    Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (12)
    Wow! I can't wait to try this cauliflower! So incredible!

    Reply

  6. Amanda says

    Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (13)
    Shawarma spices are SO flavorful, and I can't believe I never tried it on cauliflower before!

    Reply

  7. Dorothy says

    I love the versatility of cauliflower! Putting this one in my rotation this week.

    Reply

Shawarma Roasted Cauliflower Recipe - Crunchy Creamy Sweet (2024)

FAQs

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Why is my roasted cauliflower mushy? ›

Roasted Cauliflower Cooking Prep

First, grab a baking tray large enough for the cauliflower to sit in a single layer. Overcrowding the baking tray will result in mushy and not evenly cooked cauliflower. Choosing a proper cooking fat ensures roasted cauliflower goodness.

How do you keep cauliflower from getting soggy? ›

"Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay. The edges will get much crispier than they would if you baked them on parchment paper.

Should cauliflower be washed before roasting? ›

Give all the florets a thorough rinse in a colander. Shake them dry. Spread the florets out in an even layer on the baking sheet. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl.

What happens when you add lemon juice to water when cooking cauliflower? ›

Helps retain color: Cauliflower can sometimes turn brown or lose its vibrant white color when cooked. However, the acid in lemon juice can help prevent discoloration and maintain the cauliflower's white appearance.

Why isn't my roasted cauliflower crispy? ›

Like all veggies, cauliflower needs some breathing room on the pan. Otherwise, the florets will produce so much steam that they'll never turn crisp on the edges. It's better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much onto one pan.

How to crisp up roasted vegetables? ›

Add 1 tablespoon cornstarch per pound of vegetables. Toss the vegetables evenly to coat. Spread the veggies in a single layer on a large rimmed baking sheet. Roast until fork-tender and crispy, 20 to 45 minutes, depending on the vegetable.

Why aren't my roasted vegetables crispy? ›

Cooking at too low of a temperature.

Follow this tip: Roasted vegetables demand high heat. As a rule of thumb roast at 400°F to 450° F. This is the temperature that will produce vegetables that are crisp and cooked through in the center.

How do you keep cauliflower fresh and crisp? ›

How to Store Cauliflower in the Fridge. Store fresh cauliflower heads in a loosely closed or perforated plastic bag in the refrigerator. Cauliflower needs air circulation, so don't seal or knot the bag closed. (If you bought a plastic-wrapped head of cauliflower from the grocery store, just loosen up the knot.)

What does soaking cauliflower in milk do? ›

When blanching or cooking cauliflower, keep it white by adding 1 cup of milk. The milk will also give the cauliflower a sweeter flavor.

How to cook cauliflower Rachael Ray? ›

In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets.

Is Roasted Cauliflower good for you? ›

If you're not into cauliflower, try it roasted. It'll be on your veggie rotation in no time. Cauliflower is a cruciferous vegetable responsible for helping to reduce risk of cancer due to it's special antioxidant properties, anti-inflammatory effects, as well as it's high fiber content.

How many days is roasted cauliflower good for? ›

The cauliflower is best just after roasting, but leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven or in the microwave.

What do you soak cauliflower in to get bugs out? ›

Add about 2 Tbsp salt per quart warm water to get it nice and salty. Submerge the head, florets down (they float, so a weight to keep it submerged will help). Let sit 5-10 minutes, remove, rinse, and eat as you please. The salt in the water helps to kill the bugs and encourage them to let go.

How much vinegar do you soak cauliflower in? ›

Produce with rough outer skin: Items such as broccoli, potatoes and cauliflower are a little harder to clean. Soak in a solution of 1 part vinegar to 3 parts water for 1 minute. For heads of cabbage or lettuce, it's best to separate the leaves first.

Why brine cauliflower? ›

The whole point of brining is to season something big (i.e., your turkey) from the inside out, which is a smart idea for a big vegetable, too. Because cauliflower is so porous, soaking it in a brine — which is just a combination of water and salt with optional seasonings — imparts tons of flavor without a lot of work.

How do you get moisture out of cauliflower? ›

Transfer the riced cauliflower to the center of a clean dish towel. Arrange the towel filled with cauliflower over a small bowl, then squeeze as much liquid as you can out of the cooked cauliflower. It might not feel like there's excess moisture at first, but you may be surprised by how much liquid is released!

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