Cauliflower Shawarma Wraps with Green Tahini and Feta.
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.
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.
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.
Watch the How To Video:
Cauliflower Shawarma Wraps with Green Tahini and Feta
Servings: 4 servings
Calories Per Serving: 585 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
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- 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!