Cauliflower Shawarma
A vegetarian take on shawarma using cauliflower! Serve this cauliflower shawarma on pillowy flatbread with a fresh tomato and cucumber salad and creamy tzatziki sauce.
No need for lamb or chicken when you’ve got this cauliflower shawarma. These pita sandwiches are hearty and incredibly filling– with crispy, tender roasted cauliflower, a simple tomato, cucumber, and parsley salad, and of course, tzatziki sauce because I could put tzatziki on everything if I could.
This one is yet another recipe inspired by our trip to Greece last summer. Along with my Greek orzo pasta salad and traditional Greek salad, shawarma was a dish we ate often– and this is my plant-based take on it.
Ingredient Notes
- Cauliflower: You’ll need about 6-7 cups of cauliflower florets for this shawarma, from about 1 large head or two smaller heads.
- Spices: A mix of ground coriander, cumin, cayenne, smoked paprika, salt, and black pepper. I omit the cayenne pepper when I make these for my kids. I prefer fresh garlic to garlic powder for more flavor.
- Greek Yogurt: This tzatziki sauce is one of my favorite parts of this sandwich! It’s so good, and I usually make a double batch to enjoy in other recipes or as a salad dressing. I use regular Greek yogurt with whole milk, but low-fat yogurt or dairy-free yogurt will work.
- Flatbreads: You’ll want something pillowy for these sandwiches, or you can make my homemade flatbreads. Alternatively, if you prefer to use pita bread, you can stuff them like a sandwich.
How to Make (Step by Step Photos)
Step 1: Make the Cauliflower
Cut the cauliflower into florets, then toss with the seasonings: coriander, cumin, cayenne, smoked paprika, salt, pepper, lemon, olive oil, and garlic. I use my hands to rub the spices and oil into all of the nooks and crannies of the cauliflower florets, as you want to make sure that all of the cauliflower is covered in the spices.
Place in a single layer on a baking sheet and roast until very tender and slightly crispy on the outside.
Step 2: Make the Tzatziki
While the cauliflower is cooking, make the tzatziki. I like to finely dice the cucumber for better texture, but if you prefer a more traditional tzatziki sauce, then I recommend grating the cucumber before adding to the yogurt, mint, lemon juice, and olive oil. Season with salt and pepper based on preference.
Step 3: Make the Tomato Cucumber Salad
Mix together the tomato, cucumber, red onion, and parsley. Season with salt and pepper if you’d prefer, though I usually don’t as the tzatziki and cauliflower are already well seasoned. The salt will also soften the cucumber and tomatoes, so if you plan on making this salad ahead of time, then I don’t recommend adding any additional salt.
Step 4: Assemble
Ready for Cauliflower Shawarma! Warm your flatbread, then add on the cooked cauliflower, salad, and tzatziki sauce. I usually serve with extra tzatziki sauce because I love it so much!
How to Serve
I prefer to serve this cauliflower shawarma like a sandwich, on top of soft pita bread, with the tomato cucumber salad and tzatziki, but you can also serve it as a salad!
For a shawarma salad, I use chopped romaine, the cooked cauliflower, tomato, cucumber salad, and then thinning the tzatziki sauce for use as a dressing. For a heartier, more protein-rich salad, I like to add in my kofta meatballs— they taste great in this!
Tips for Success
- Make sure your cauliflower is well covered with the dressing and spices. I use my hands to make sure the florets are well covered.
- If you want to make this cauliflower shawarma vegan, then I recommend using hummus instead of the tzatziki sauce or subbing in a dairy-free Greek yogurt.
- To make these for meal prep, make all of the ingredients separately: the tomato cucumber salad, the cauliflower, and the tzatziki sauce. Then, when ready to eat, reheat the cauliflower and then assemble.
More Cauliflower Recipes
- Sheet Pan Cauliflower Fajitas
- Air Fryer Cauliflower Wings
- Roasted Cauliflower Pasta
- Crispy Air Fryer Cauliflower Tacos
- Roasted Cauliflower Steaks with Chimichurri Sauce
If you make this Cauliflower Shawarma, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Cauliflower Shawarma
Equipment
Ingredients
Cauliflower Shawarma
- 1 large head cauliflower, core and leaves removed, and cut into bite size florets , about 6-7 cups
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne , I use less when making these for my kids
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons minced fresh garlic cloves
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
Cucumber Tomato Salad
- 1 cup chopped tomatoes, seeds and core removed
- 1/2 cup chopped, seeded and peeled cucumber
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped parsley
Tzatziki Sauce
- 3/4 cup plain Greek yogurt (whole milk for best taste, but low-fat or dairy-free will work)
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons finely chopped fresh mint leaves
- 1/2 cup finely chopped peeled and seeded cucumber
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
4 Pillowy Flatbreads or Greek Pita Breads
Instructions
Make the Cauliflower Shawarma
- Preheat the oven to 425 degrees F.
- Whisk together all the ingredients for the Shawarma, then drizzle onto the cauliflower florets, using your hands to get the spices into all of the nooks and crannies of the florets.1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/4 teaspoon cayenne, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon lemon juice, 3 tablespoons olive oil, 2 teaspoons minced fresh garlic cloves
- Place in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway, until cauliflower is crispy on the outside and tender on the inside.
Make the Tomato Salad
- While the cauliflower is cooking, make the tomato salad by combining the tomatoes, cucumber, red onion and parsley. Add salt to taste, I usually do about 1/4 teaspoon salt knowing that the cauliflower and tzatzki sauce are also salty! Set aside.1 cup chopped tomatoes, seeds and core removed, 1/2 cup chopped, seeded and peeled cucumber, 1/4 cup finely chopped red onion, 1/4 cup finely chopped parsley
Make the Tzatziki Sauce
- Whisk together the greek yogurt, lemon juice, olive oil, mint, cucumber, salt and pepper. Taste and set aside.3/4 cup plain Greek yogurt (whole milk for best taste, but low-fat or dairy-free will work), 1 teaspoon lemon juice, 1 tablespoon olive oil, 2 tablespoons finely chopped fresh mint leaves, 1/2 cup finely chopped peeled and seeded cucumber, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper
Assemble!
- Warm the pita bread (I do this in the microwave for about 5-10 seconds) then place the cauliflower, tomato cucumber salad and tzatziki sauce. Enjoy immedietly!