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Quick Vegan Lunch: Cauliflower Shawarma Recipe

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Oshrit Abergil – @oshritabergil
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Don't let this one of a kind cauliflower shawarma recipe slip away!

INGREDIENTS
 

Toppings:

INSTRUCTIONS

  • Place the cabbage strips in a colander and pour over boiling water. Drain.
  • Fry the onion until golden brown. Add the cabbage and fry, stirring, for about 5 minutes. Add the spices and stir well. Add 3 tablespoons of water and fry for another minute or two.
  • Place the shawarma on a bed of tahini sauce, drizzle with tahini paste, garnish with chopped parsley and pine nuts, and scoop with pita bread!

MY NOTES

cauliflower shawarma recipe
Credit: Oshrit Abergil

Can you make cauliflower shawarma in advance?

Yes, you can prepare shawarma cabbage in advance. After cooking the cabbage and onions, allow them to cool completely before storing them in an airtight container in the refrigerator. When ready to serve, simply reheat the shawarma cabbage mixture in a skillet over medium heat until warmed through. Alternatively, you can freeze the cooked shawarma cabbage for longer-term storage. To reheat from frozen, thaw the mixture overnight in the refrigerator before reheating it on the stovetop. Making shawarma cabbage in advance can save time and make meal preparation more convenient, especially for busy days or when hosting gatherings.

What are some serving suggestions for this cauliflower shawarma recipe?

There are several delicious serving suggestions for this cauliflower shawarma recipe. You can serve it as a main dish alongside cooked grains like rice or quinoa for a hearty meal. Alternatively, you can use it as a filling for wraps or pitas, topped with tahini sauce, fresh vegetables, and herbs for a flavorful sandwich. Another option is to serve it as part of a mezze spread with other Middle Eastern dishes such as hummus, tabbouleh, and falafel. Additionally, you can serve it as a side dish alongside grilled meats or fish for a balanced and flavorful meal.

Can I use other spices for this recipe?

Yes, you can certainly experiment with different spices to customize this cauliflower shawarma recipe to your taste preferences. While the traditional shawarma spices like cumin, paprika, and black pepper provide a flavorful base, you can add complexity by incorporating spices like coriander, turmeric, garlic powder, or smoked paprika. Consider adding a touch of cinnamon or sumac for an extra layer of depth. Adjust the quantities of each spice to suit your preferred flavor profile, and don’t be afraid to get creative with combinations. Just remember to taste as you go to achieve a balanced and delicious outcome.

How to store your cauliflower shawarma

To store your cauliflower shawarma, first allow it to cool completely. Transfer the shawarma to an airtight container or a resealable plastic bag, ensuring there is minimal air inside to prevent freezer burn. Store it in the refrigerator for up to 3-4 days for optimal freshness. If you want to extend its shelf life, you can freeze the cauliflower shawarma for up to 2-3 months. To freeze, portion the shawarma into individual servings and place them in freezer-safe containers or bags. When ready to eat, thaw overnight in the refrigerator and reheat in a skillet or microwave until warmed through.

cauliflower shawarma recipe
Credit: Oshrit Abergil

Any tips for making the most of this cauliflower shawarma?

To make the most of this cauliflower shawarma recipe, consider a few tips. Firstly, ensure you slice the cauliflower into evenly-sized florets for consistent cooking. Marinating the cauliflower in the shawarma spice blend for at least 30 minutes will enhance its flavor. When cooking, use a large skillet or baking sheet to allow for even browning and caramelization. Don’t overcrowd the pan to prevent steaming the cauliflower. For added depth of flavor, consider adding a squeeze of lemon juice or a sprinkle of fresh herbs before serving. Lastly, customize toppings and serving options to suit your taste preferences for a truly satisfying meal.

cauliflower shawarma recipe
Credit: Oshrit Abergil

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