Cauliflower Shawarma

I love the smells of shawarma, but as a vegetarian, its hard to find something that absorbs the flavor of this seasoning as well as meat. I’ve tried different vegetarian versions (on tofu, broccoli, and cauliflower), and my favorite by far has been on cauliflower. Shawarma seasoning is a blend of cumin, coriander, paprika and turmeric along with some warm spices like cloves, nutmeg, allspice, and cinnamon (Closet Cooking). I got my shawarma spice blend from Shuk Machne Yehuda (a market in Jerusalem), but you can also make your own using this recipe.

I used Half Baked Harvest’s recipe as inspiration for my own caulilflower shawarma recipe. Hope you enjoy!

Cauliflower Shawarma


  • 1 large head of cauliflower, cut into florets
  • 1/4 cup of extra virgin olive oil
  • 1 tablespoon of honey (optional)
  • 1 1/2 tablespoon of shawarma seasoning
  • 2 cloves of garlic minced or grated. I didn’t have this at home, so I used 1 teaspoon of Gourmet Garden’s Chunky Garlic Paste instead
  • juice of 1 lemon (2 tablespoons)
  • pinch of crushed red pepper flakes
  • salt and pepper


  1. Preheat oven to 425 F
  2. On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, shawarma seasoning, lemon juice, crushed red pepper flakes and a pinch of salt and pepper and toss well to evenly coat. Roast for around 25 minutes of until tender and golden brown
  3. Enjoy warm!
  4. Serve with tahini, or place on top of homemade hummus with warm chickpeas and a sprinkle of paprika, as shown below! Cauliflower shawarma is also great in pita sandwiches


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