Roasted Cauli-Shawarma
Experience the flavors of the Middle East with my Roasted Cauli-Shawarma! Cauliflower florets are seasoned to perfection with a blend of aromatic spices, then roasted to create a dish that's rich, hearty, and absolutely mouthwatering. Wrapped in a warm pita, served over a bed of greens, or enjoyed with a side of Golden Glow Dressing—this plant-based twist on a classic shawarma is sure to be a new favorite.
Ingredients
1 medium head of cauliflower, divided into florets
1 medium onion, coarsely chopped
1/2 cup diced red bell pepper
2 tablespoons Shawarma Spice Blend
freshly ground black pepper
Instructions
Preheat oven to 450 Fahrenheit.
Place the cualiflower florets, onions, and bell pepper in a large bowl, give the vegetables a quick spray of oil and stir to mix the oil onto the surface of the vegetables. Add the Shawarma Spice Blend and black pepper, toss to to make sure everything is coated.
Spread the cauliflower mixture in a single layer on a large sheet pan, I recommend cover the bottom of the sheet pan with either a silicone mat or parchment paper. Cover the sheet pan with a large piece of alumimum foil, sealing the edges tightly to the edge of the pan.
Bake covered, for 15 minutes.
Carefully remove the foil and place back in the oven to roast for another 25 - 30 minutes. Check periodically to rotate the baking sheet and turn the cauliflower gently with a tongs. Cauliflower should be brown and tender, or even charred in some places.
To Serve
Pile the roasted cauliflower shawarma on a pita loaded with greens, chickpeas, tomatoes, red onion slices, cucumber, and a couple of spoonfuls of Golden Glow Dressing.
Another option is to serve the cauliflower shawarma as a salad over a bed of greens, slice tomato, cucumber, red onion, chickpeas, and drizzled with Golden Glow Dressing.
