Cauliflower Shawarma With Green Tahini (GF Vegan)

July 20, 2021
This Middle-Eastern style dish with the seasoned cauliflower, fresh arugula, roasted crispy chickpeas and creamy hummus and green tahini sauce makes a perfect Buddha bowl or prep ahead weekday dish that you can take to the office with you. You can throw in any extra ingredient you like (like avocado, cucumber) or leftovers you have.

Shawarma is a Middle Eastern street food originally made with roasted lamb. The meat is then seasoned well and usually served inside a pita, or on a plate with hummus. Of course, no animal was harmed for this version but to keep the dish protein packed, I decided to go with cauliflower and chickpeas.
cauliflower shawarma on a white plate against a gray and white patterned background

Cauliflower Shawarma With Green Tahini (GF Vegan)

Recipe Type: Hearty Entrees
utensils YIELDS 4 servings
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  • 1 head large cauliflower cut into florets
  • 1 can drained chickpeas
  • 2 cloves garlic, minced
  • 1 tbsp smoked paprika powder
  • 2 tsp ground cumin
  • 1/2 tsp chili flakes
  • 1 lime juice
  • to taste salt, pepper
  • 1 tbsp sesame seeds
  • 4 slices Vegan cheese to grill
  • 2 cups plain hummus
  • for serving naan bread/ GF papadum
  • 1/2 cup tahini
  • 1/2 cup baby spinach
  • 2 tsp maple syrup
  • 1 tsp cumin seed
  • 2 tbsp lemon juice
  • salt
  • 1/4 cup olive oil
  • 1/4 cup water
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1. Preheat the oven to 190°C.

2. In a large bowl combine the cauliflower, chickpeas, 1/4 cup olive oil, paprika powder, garlic, cumin powder, chili flakes , lime juice, sesame seeds and a pinch of salt and pepper. Toss well to evenly coat.

3. Transfer it evenly  on a large baking sheet.  Place in the oven and roast for 20 minutes, or until baked through in the inside and crispy outside.

4. Meanwhile, prepare the green tahini. Combine tahini, baby spinach, maple syrup, lemon juice, cumin seeds, salt 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.

5. In a frying or grill pan, grill the vegan cheese until melted and a bit cooked through.

6. To serve, place gluten-free papadums or naan bread on a plate or bowl, top with arugula, cauliflower, chickpeas and fried vegan cheese, spread the hummus on the side and drizzle with the green tahini.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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