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How to Make Cauliflower Shawarma Step by Step

Cauliflower Shawarma Recipe

Cauliflower Shawarma is just one of the creative, veggie reimagining of classic MiddleEastern shawarma—sluggishly cooked, full-flavored meat such as lamb or chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 160 kcal

Equipment

  • Large mixing bowl
  • Grill/air fryer or baking sheet
  • Fork or whisk
  • Knife and cutting board

Ingredients
  

Shawarma

  • 1 Head cauliflower,separated into florets
  • 3 tbsp Olive Oil
  • 1 tbsp lemon juice
  • 3-4 Garlic, minced
  • 1 tsp cumin
  • ½ tsp turmeric
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp Optional: cayenne pepper

Instructions
 

  • Preheat oven to 425°F (220°C). Prepare baking tray.
  • Mix marinade in bowl by blending olive oil, lemon juice, garlic, and spices.
  • Toss cauliflower well.
  • Marinate for 30 minutes.
  • Add florets to tray. Roast 25–35 minutes, once in middle.
  • Serve in wraps or bowls with toppings and sauces.

Notes

Recipe Notes
  • Marinate overnight for best flavor.
  • Don't overfill pan for crispy edges.
  • Reheat leftovers with oven or air fryer—microwave makes soggy.