Shawarma Roasted Cauliflower Recipe
Tender roasted cauliflower florets tossed in shawarma seasoning and served with a garlic-dill yogurt sauce.
Servings: 5 servings
Ingredients
- 1 medium cauliflower head cut into florets
- 2 tablespoons olive oil or grapeseed oil
- 1 tablespoon shawarma seasoning see spice blend below
- 1/2 cup natural sour cream or Greek yogurt use coconut yogurt to keep it vegan
- 1 teaspoon minced garlic
- 1/2 teaspoon dill dried or fresh
- 4 tablespoons ground cumin part of shawarma seasoning
- 3.5 teaspoons turmeric part of shawarma seasoning
- 3 teaspoons paprika part of shawarma seasoning
- 1.5 teaspoons coriander part of shawarma seasoning
- 1 teaspoon cinnamon part of shawarma seasoning
- 3/4 teaspoon ginger ground; part of shawarma seasoning
- 1/2 teaspoon cardamom part of shawarma seasoning
- 1/4 teaspoon black pepper part of shawarma seasoning
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Make the shawarma seasoning: combine ground cumin, turmeric, paprika, coriander, cinnamon, ground ginger, cardamom, and black pepper in a small bowl and mix well.
- Toss the cauliflower florets with the oil and 1 tablespoon of the shawarma seasoning until evenly coated.
- Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, turning once if desired, until the cauliflower is tender and lightly browned.
- While the cauliflower roasts, make the sauce by stirring together the sour cream or Greek yogurt, minced garlic, and dill; season with salt and pepper to taste.
- Serve the roasted cauliflower warm with the garlic-dill sauce on the side.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- spoon or tongs
Notes
- You can use either fresh or dried dill.
- Substitute coconut yogurt to make the sauce vegan.
- Taste the sauce and adjust salt and pepper as needed.
- Turn florets halfway through roasting for even browning.