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Cauliflower Shawarma Wraps with Green Tahini and Feta.

Cauliflower Shawarma Wraps with Green Tahini and Feta | halfbakedharvest.com #easy #recipes #healthy

What I love most about cooking is that you don’t have to follow any rules. You can make whatever you want, however you want, you just have to love it, and that’s all that matters. It’s fun for me because I get to be creative and think outside the box, which I will not lie, can be hard at times, but thinking this way just keeps me on my toes! People always ask me if I went to culinary school, and my response is always the same, I never went to culinary school and I’m actually very happy I didn’t. Before I get myself in trouble, let me just say that again, you have to do what’s best for YOU and in my case I don’t think culinary school was right for me.

In not being formally trained, I do things my own way, look at food in my own, and just have an all around different approach that’s totally unique to me. This also means I mess recipes up all the time and have to work to perfect them, but I love that I don’t feel as though I need to cook a recipe in a certain way, I can do it my way.

Pssst…is it obvious I like control or what? It’s one of the (many) other reasons I love cooking. I have stories on this subject, but we’ll save those for another day.

This Cauliflower Shawarma is a great example of cooking a recipe my own way. Shawarma is a slow roasted Arabic way of preparing meat. It is a classic street food, and is often served on a plate with sides or sandwiched into a pita and loaded with toppings. Shawarma is pretty popular in middle eastern countries, as well as on the streets of New York. If you’ve had a shawarma, you know it’s delicious, but it is meaty. This is why my oldest brother, Creighton loves it so much. It’s also why he’ll be rolling his eyes in disgust when he realizes I swapped the meat for cauliflower….

Sorry, but ahh, not really, this Cauliflower Shawarma is DELICIOUS. It’s not traditional, but it is delicious.

Cauliflower Shawarma Wraps with Green Tahini and Feta | halfbakedharvest.com #easy #recipes #healthy

Cauliflower Shawarma Wraps with Green Tahini and Feta | halfbakedharvest.com #easy #recipes #healthy

I debated whether or not to actually call this shawarma, but in the end I decided that this recipe has all the same flavors as a traditional shawarma meal, just minus the meat and plus some cauliflower.

OK, and plus some super green tahini sauce, avocado, and you know other things. What? I can’t help myself, I really like to add layers of flavor to recipes. You know? Make um real good.

And moving on…

With most recipes these days, I try to make them as easy as possible for you guys (did any of you try Monday’s one skillet spring roasted chicken?). While it may seem like these wraps have a lot going on, they are actually pretty quick and easy to make. Just season up the cauliflower, roast it, and while that’s happening, make the green tahini. Then just slice up everything you need for serving, and assemble. It’s relatively quick, easy. Bonus? It’s a pretty healthy, well-rounded meal! For an extra boost of protein, you can add chickpeas, or even sliced chicken. But personally I kind of love this all-veggie meal.

Cauliflower Shawarma Wraps with Green Tahini and Feta | halfbakedharvest.com #easy #recipes #healthy

Alright, now let’s talk flavors. The cauliflower is very well seasoned with spices, herbs, and garlic. I like to balance things with just a touch of honey. It’s delish and I swear it tastes just like shawarma, but a little lighter since it’s minus the meat and plus the veggies.

The green tahini sauce is the key here though. It is that extra special touch that I love to add to recipes. It’s cooling, herby, and just a little salty. It’s the perfect sauce to generously drizzle over your wraps. And speaking of wraps, I use my homemade naan, but pita works great too.

Oh! And then there is the feta. Can’t forget that, it’s a must in my book, but then you guys know me, everything’s better with cheese. Okok and avocado.

My favorites.

Cauliflower Shawarma Wraps with Green Tahini and Feta | halfbakedharvest.com #easy #recipes #healthy

Watch the How To Video:

Cauliflower Shawarma Wraps with Green Tahini and FetaWEB from Half Baked Harvest on Vimeo.

Cauliflower Shawarma Wraps with Green Tahini and Feta

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories Per Serving: 573 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1 large head of cauliflower, cut into florets
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 2 cloves garlic, minced or grated
  • juice of 1 lemon
  • 1 pinch crushed red pepper flakes
  • kosher salt and pepper
  • 4 warmed naan or pitas
  • 2 Persian cucumbers, sliced
  • shredded lettuce, cilantro, crumbled feta, and avocado for serving
  • plain greek yogurt or tzatziki, for serving

Green Tahini

Instructions

  • 1. Preheat oven to 425 degrees F.
    2. On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until tender and lightly charred.
    3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.
    4. To assemble, spread each piece of naan with yogurt, top with lettuce, cauliflower, avocado, and cucumber. Drizzle the green tahini and sprinkle with feta. Enjoy!

Cauliflower Shawarma Wraps with Green Tahini and Feta | halfbakedharvest.com #easy #recipes #healthy

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Comments

  1. 5 stars
    These were very good!! My partner who normally doesn’t like meatless meals says he would eat this again in a heartbeat.
    The green tahini sauce is incredible!

  2. 3 stars
    Made these today- they were good, but definitely needed more seasoning on the cauliflower for me and my mom. Really good recipe to experiment with though!

  3. 5 stars
    this is SO good. I have shared this recipe with so many friends. I have made it twice so far and will regularly continue to make it. I didn’t have the “add on” veggies (cucumbers, avocado, etc.) on hand and made what I had (sauteed red peppers, cherry tomatoes, onions, serrano peppers) and it was still fantastic.

  4. 5 stars
    Had this as dinner tonight and it was incredibly delicious! Even my husband who is not a veggie lover liked it so much!
    Thanks again for sharing this wonderful recipe and greetings from Munich, Germany!
    Sibylle

  5. 5 stars
    Okay this recipe was fantastic. I made tzaziki with it, and I’m a huge fan of the green tahini. I have so much leftover green tahini, do you have any suggestions on how to use it? Salads?

    1. Hi Bunny,
      So glad you enjoyed the recipe! Yes using this for a salad or wrap would be great! xTieghan

  6. Will try this for sure. Question. Did you make the naan? If so do you have a recipe to link or suggestions

  7. 5 stars
    Both my husband & I thought this was delicious. All the flavor were so complimentary. I did have to make my own tahini & had to substitute toasted flour tortilla for the naan, but your basic recipe was superb. Thanks for your creativity.

  8. This was incredible!! Yummy, flavorful, and it tastes unexpectedly hearty for a cauliflower dish. Delicious! I will definitely make this again. Next time I’ll try with your naan recipe 🙂

    1. I am so glad this turned out so well for you Lauren! Thank you so much for trying it! I hope you love it with the naan! xTieghan

    1. HI! Frozen cauliflower will work great! No need to thaw, just use as directed and roast for 5-10 additional minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  9. 5 stars
    So delicious! Slightly adjusted your recipe (I had premade shawarma seasoning at home) and just posted it on my food blog! I put this on top of homemade hummus for a dinner party and my friends loved it! Thank you for the delicious recipe. Next time I make this I’m going to try to do so without the honey, I feel like the recipe will still be good without the added sweetness.

  10. 4 stars
    I ate this 3 tines last week! It was good. I took a few shortcuts because it was just kind of a lot mid week. I used pita. I didn’t make the tahini sauce. Instead I mixed equal parts yogurt and humans and smeared it in the pita first, layered it with lettuce, cucumber, avocado, feta, and the roasted cauliflower. It was very satisfying!

  11. Tasty and easy! I bumped up the spices and added a dash of cayenne pepper to the cauliflower before roasting. Added more lemon, as well as some black pepper and garlic to the tahini sauce. Will make again!

  12. 5 stars
    Amazing!! I love so many of your vegetarian recipes and this one is amazing! I used the Trader Joe’s avocado tzatziki sauce and garlic sauce, they pair really well with this when you want something quicker than making the green tahini 🙂

  13. Ok so I saved this recipe awhile ago and finally decided to try it because I it sounded great to me. I was certain my family wouldn’t like it but they all LOVED it (my 3 year old included.) This is going to be a staple at mealtime from now on. Thank you!

  14. looks really tasty! and the lemon-a neighbor in San Jose had loads of meyer lemons on his tree. Looks like the one in the photo shoot. Thanks for making it all look so inviting!

  15. 5 stars
    I made this for dinner tonight (with the tzatziki from your cookbook and homemade naan!) and it was sooo good! Can’t wait to have leftovers tomorrow.

  16. 5 stars
    I love this SO MUCH! I have already made it twice in 2 weeks! I followed the recipe exactly as suggested, besides omitting parsley in tahini (not a big parsley fan). One time I made it as a wrap, the other I combined and made a bowl with the addition of some saffron rice.

    I could seriously eat the cauliflower every day – it’s just delightful!

    Thank you!

  17. 5 stars
    This was SO good! The cauliflower was delicious. Unfortunately we didn’t have the ingredients for the tahini but it was still awesome without it. Will try it with the tahini next time. Thanks for another great recipe!

  18. 5 stars
    Loved this!!!! The cauliflower is addicting! Such good spices. Instead of the tahini sauce I spread hummus on the pita. Then I added some Tzatziki on top of everything. Also added BBQd chicken with lemon spices. Thanks so much xo

  19. Hi, I’m going to try this but I’m worried about the sauce as I really dislike cilantro. Do you have something you’d substitute for us non-cilantro eaters?

    1. Hey Becky! I recommend just omit the cilantro. You can try replacing it with basil. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  20. This seems similar to the recipe for roasted cauliflower with green tahini in the First Mess cook book. Do you often use other books/blogs for inspiration?

  21. 5 stars
    I made this for dinner tonight. We loved it! Thank you so much for sharing the recipe. I just discovered your blog last week and made your rosemary chicken, caramelized corn and peach salad and we loved that too. So excited to try more of your recipes.

    1. Yes! Basil and lime will be just great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  22. 5 stars
    Dang, this was so so good! And I even forgot to put feta and Greek yogurt on it. Next time will be the best!

    1. Thank you! I will try! For now, I am sure there are gluten free naan options in health stores!

  23. 5 stars
    I always prefer to eat healthy food and this recipe is just awesome. i like the colours and texture of the recipe. Cant wait to try this.

  24. Di you heat the naan in the oven if so how much time and at what temp? Makinf this tonight…cant wait!!!!?

    1. I would heat the naan in the oven for 10 minutes wrapped in foil at 350. Or the microwave works too. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  25. As a current culinary Food Science student, I can agree that the most important part of cooking is that you have to love your food. However, there are MANY MANY rules when it comes to cooking, ESPECIALLY with safety. It is CRUCIAL to store your food properly, sufficiently clean your equipment before and after using, avoiding cross contamination, measure proper temperatures in your meats and cooked dishes, wash any dirt off of produce, and make sure that YOU are clean and free of germs as well! Other than the fact that culinary school in itself is a CUTTHROAT environment, you ultimately need to develop a healthy relationship with food and cooking to improve.
    I really loved reading about your thoughts on culinary school and just developing a love for recipe development out of organic habits. Culinary school is helpful for those who want to learn about the art of cooking beyond pure pleasure, at least in my opinion. Also just have to say that your cauliflower shawarma wraps look amazing! The ingredients are just too perfect together. Have been LOVING the spread of plant-based and vegan-friendly recipes on your blog as of lately!

    1. Thank you so much Cassie! I am so glad you like these wraps! Also, I hope culinary school is going well for you!

  26. 5 stars
    I made this last night and absolutely loved it. I added a tin of chickpeas to the cauliflower mix and roasted them together, mainly because I had leftover cauliflower which wasn’t quite enough to turn into dinner. Thank you!

  27. 5 stars
    I just made the green tahini sauce and roasted cauliflower as per your instructions. I marinated chick peas in some green tahini along with pumpkin sprouts and fresh cilantro leaves while the cauliflower roasted. In the meantime, I heated 2 chapati’s I had at home. Once the cauliflower was done, I assembled it all inside the chapati and it was like an Indian taco. So delicious! Thank you!

  28. 5 stars
    A-FREAKING-MAZING !!
    Holly cow, of all your recepies i’ve made, this one is the best one yet!
    Everyone is always bothering me that my food sucks because i’m a vegetarian and that everything needs meat.
    Not this time.
    We are at wallmart -as i wright this- buying more cauliflower to make more.
    I love your recepies and your blog, keep up the hard work!!
    Regards, all the way from Mexico!

  29. These cauliflower shawarma wraps look amazing and I am excited to give them a try! I just started a food blog and you are a big inspiration to me! Thanks so much!

  30. These wraps look amazing and I excited to try the recipe and give them a try! I just started my food blog and you are a huge inspiration to me! Thanks so much!

  31. 5 stars
    Made this last night and loved it! Didn’t use feta because I’m lactose intolerant, but it was still delicious with almond yogurt. Green tahini was delicious! Definitely going to put it on more things.

  32. Looks delicious. My husband dislikes cilantro (it tastes like soap to him) – would you suggest doubling the parsley or just leaving it out? Thanks!

    1. I would just leave it out or use basil in it’s place. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  33. Looks delicious, can’t wait to try it! If you were adding the chickpeas you mentioned for protein… would you just add them raw, or would you through them in with the cauliflower in the spices and roast them too?

    1. I would warm the chickpeas through with the cauliflower and toss them with the spices too. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  34. I can’t wait to try this! Just a note on the tahini ingredient – I make my own and keep it on hand for making hummus. So easy to make rather than buying a jar of it (because who knows what all is in those jarred ones). Its hulled sesame seeds (giant bag is cheap on Amazon) plus olive oil, plus a dash of salt, plus food processor.

    Thank you for your amazing recipes!

  35. I LOVE cauliflower and shwarma! Why not combine the two??? And I’m thankful you didn’t do the culinary school thing cause then you wouldn’t have had so many great and creative recipes that are so very YOU. Love it <3 although when I make these I will have to make in secret from my cauliflower hating husband. I'll use chicken for his instead 😀

  36. Thanks for this, especially the Green Tahini Sauce recipe. I bought some at Trader Joe’s once and loved it, but never saw it there again. I am happy to know how to make my own!