This post may contain affiliate links, please see our privacy policy for details.
Keeping things healthy and delicious with this Cauliflower Shawarma with Green Tahini and Fried Halloumi. Middle eastern seasoned cauliflower, roasted with chickpeas, and served up bowl style with hummus, fresh naan, arugula, and even some fried Halloumi cheese. This quick-cooking, easy sheet pan dinner comes together in under forty-five minutes. It’s colorful, healthy, and beyond good. Incorporate this into your weekly dinner rotation or prep ahead of time and enjoy for lunch throughout the week.
Happy Monday! Hoping you’ve all had an amazing weekend. It’s March, it’s a new week, I’m off to LA tomorrow, and we have such a delicious recipe to be talking about today! Can you tell I am excited? I’ve personally had some harder days recently (as have some family members). All is fine, it’s just life running its day to day course, but it’s been a mix of emotions over here. That said, I’m coming off of a couple of good days and feeling my confidence slowing building itself back up. I’m a little anxious about all the upcoming travel and time away, but certainly nothing new there. I guess I’m learning to live with being uncomfortable a bit.
Now, moving onto today’s recipe. It’s almost vegan, extra delicious, easy to throw together, and what I’m calling the ideal Monday night dinner. And you guys? This is how cauliflower should taste. It should be seasoned up perfectly with middle eastern spices, roasted until crispy, and finished with a little extra salt. And then…add in all the other extra-delicious elements to this bowl.
It’s as close to perfect as it gets…and honestly, it’s just another way to enjoy a bowl of hummus and middle eastern-inspired “street food” for dinner.
Plus, it’s healthy too!
Here are the details.
Shawarma is a middle eastern street food made with roasted meat. Originally lamb was used, but it’s often made with chicken, beef, or pork as well. The meat is then seasoned well and usually served inside a pita, or on a plate with hummus. There is no meat involved in today’s Shawarma, but instead, we’re using a head of cauliflower and a can of chickpeas.
Is this traditional? No, not at all. But is this delicious and a fun vegetarian twist on classic street food? Yes, absolutely.
This dinner comes together quickly and is made almost entirely on one sheet pan. Add the cauliflower and chickpeas and season them well with plenty of garlic, smoked paprika (very important for flavor), cumin, and lemon. Next, add in sesame seeds and toss in olive oil. Yes, toss, toss, toss. Then roast in the oven until the cauliflower is charred and the chickpeas are extra crisp.
While the cauliflower is in the oven, make the tahini. Literally all you need to do is toss everything into a blender and blend until smooth. It’s a mix of nutty creamy tahini, fresh cilantro, and lemon juice. Next add in some honey for a subtle sweetness and then a pinch of salt to tie it all together. Simple, fresh and so good.
Next…you need to add some fried Halloumi.
Yes, you do. What is Halloumi you ask?
Halloumi is a salty grilling cheese commonly used in Mediterranean cooking. I love incorporating it into dishes like spicy peanut soup, vegetarian tacos, and my peanut noodles. It adds such great flavor and gives the perfect crispy, salty bite. And honestly, what’s better than pan-fried cheese? Not much.
If for some odd reason you can’t find Halloumi. First I would recommend asking your grocery store to special order it for you. They should do this free of charge and trust me, this cheese is worth the extra effort.
Second, if you really can’t get your hands on some Halloumi, swap in feta. Still delicious.
Once you have everything together, assemble…
Swirl the hummus in the bottom of a low bowl and then layer in the cauliflower and chickpeas. Add fresh arugula, avocado, and cucumbers. Generously drizzle on the green tahini and finish with naan. You know you can’t forget the naan.
It’s kind of like eating at a middle eastern restaurant, but vegetarian style, and in the coziness of your own home. Personally, I am all about this.
So much color, so much flavor, incredibly healthy. And so, so, SO GOOD!
Oh, and fast and easy too. I mean, come on, you gotta agree…best Monday Recipe!
And the final added bonus? This cauliflower shawarma is perfect for meal prepping and I’ve included all the steps for doing so in the recipe. Enjoy!
Lastly, if you make this cauliflower shawarma with green tahini and fried Halloumi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cauliflower Shawarma with Green Tahini and Fried Halloumi
Ingredients
- 1 large head cauliflower, cut into florets
- 1 (14 ounce) can chickpeas, drained
- 1/4 cup + 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced or grated
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon crushed red pepper flakes
- juice of 1 lemon
- kosher salt and black pepper
- 1 tablespoon sesame seeds
- 8 ounces halloumi cheese, sliced
- 2 cups plain hummus, homemade or store-bought
- naan, arugula, and cucumbers, for serving
Green Tahini
- 1/2 cup tahini
- 1/3 cup fresh cilantro
- 2 teaspoons honey
- 1 teaspoon cumin
- juice of 1 lemon
- kosher salt
Instructions
- 1. Preheat oven to 425 degrees F.2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, 1/4 cup olive oil, paprika, garlic, cumin, chili powder, crushed red pepper flakes, lemon, and a pinch each of salt and pepper. Toss well to evenly coat. Add the sesame seeds and gently toss. 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 cook the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.5. To serve, spread the hummus into bowls and top with the cauliflower, chickpeas, arugula, cucumbers, avocado, and fried halloumi. Drizzle on the tahini. Serve with naan. Enjoy!
TO MEAL PREP
- 1. Prepare as directed above through step 2. Let the cauliflower and chickpeas cool. Divide the cauliflower and chickpeas among 4 storage containers. Add the arugula on top.2. Make the green tahini and keep in a glass container or jar. 3. Alternately, you can store the hummus, cauliflower, chickpeas, and greens in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days.4. Before serving, warm each bowl, if desired, and top with hummus, cucumbers, avocado, and fried halloumi. Serve.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So glad i read thru the comments to see the link for making the naan…having a houseful of meat eaters (we are not) tomorrow and springing this on them…im sure they will love…looking forwsrd to trying to make my own naan…thankyou!!
Hey Christine,
Of course, happy to share! I hope you love the recipe:) Happy Sunday! xT
I made the hummus and the naan myself and used it with this recipe. I added slice onion to the cauliflower roast and it’s really so delicious. It’s flavorful, colorful, filling without being heavy, and so, so comforting. I love it! Thanks for the recipe!
Hey Lauren,
Awesome! Thanks so much for trying this recipe and sharing your feedback, so glad it was enjoyed! xT
I’ve made variations of this a couple of times now, and it’s nothing short of incredible. Absolutely bursting with flavour. Looks amazing. Tastes amazing. Ten out of ten.
Thanks so much Stu! Love to hear that you have been enjoying this recipe so often! Have a great Sunday! xT
I just have to thank you for this recipe. I have made it at least five times- that’s how much we love it! Great for a weeknight meal, and so healthy and flavorful.
Aww thank you so much, Lynn:) I’m so glad you have been enjoying it! xx
This was a big hit! Adding it to our weekly meatless meal list!
Hi Danielle,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx
Not my favorite recipe from HBH. But it was different than anything I have had and not awful. Maybe I’m just not used to the flavors. Tahini was bitter.
Hi Nancy,
Thanks for making this recipe and sharing your feedback, so sorry to hear it was not a fave. Please let me know if there is something that I can help with! xT
We love this! We have a local cheese maker who makes a great halloumi and I’m always happy to have it with this recipe. Even my meat-centric husband likes it.
Apparently I like it so much I commented twice 😂
Lol love it!
Hey Megan,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
My partner and I loved this, great way to use up the arugula I had in the fridge! My only edit was squeezing lemon juice over everything at the end, which really made it perfect. Will definitely be making this again 🙂
Hey Alex,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
Love finding a new recipe. I did however find it a tad bitter? Maybe the tahini, or the arugula? I may take the suggestion of one of the comments and squeeze more lemon on afterwards.
Is there a vegan-friendly substitute for halloumi? 🙂
Hi Maura,
You can try using a vegan cheese that is available at your local grocery store, something like feta would work! Let me know if you have any other questions! xTieghan
Thank you for this recipe. My wife and I are obsessed. We make it all the time. It’s delicious!
Hey there,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Can you tell me what naan bread is pictured here?
Hi Krystal,
Here is the recipe for the naan:
https://www.halfbakedharvest.com/homemade-naan-step-step-photos/
Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Hi Tieghan! I’ve never left a comment before but it’s about time I said THANK YOU for all the lovely recipes! I made this last night with your homemade naan and we loved it, so flavourful! But really, I have no idea how you come up with a new recipe everyday, and every one I’ve tried has worked. That’s so rare on recipe blogs. So thanks! You’re really great at what you do! :))) x
Thank you so very much Elsa❤️❤️
Too much liquid for the cauliflower and chickpeas which wash away the flavor of the spices. Also, the cook time is not remotely close to accurate and leaves a crunchy under done texture. Maybe 450F at 20 mins and skip the lemon but drizzle once baked.
Hey Andrew,
Sorry you had issues with the recipe, let me know if I can help in anyway! xTieghan
SO good. This is going into my regular dinner rotation.
Hey Randi,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. xTieghan
I made this and it was fabulous! Any idea what to eat the leftover green tahini sauce with? How long will the sauce last?
Thanks again for a wonderful recipe
Hey Emma,
Thanks so much for giving the recipe a try, the sauce would also be great with this recipe:
https://www.halfbakedharvest.com/sesame-falafel-melts/
Please let me know if you have any other questions! xTieghan
Delicious! I had some locally made halloumi and this was the perfect way to use it!!
Hey Megan,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan