Shawarma Style Roasted Cauliflower
A vibrant, spice-crusted cauliflower dish that captures the smoky and aromatic essence of traditional Middle Eastern street food.
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Ingredients
- 1 unit Large head of cauliflower, cut into florets
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Garlic powder
- 1/4 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Fresh parsley, chopped(optional)
- 1 tablespoon Lemon juice
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the olive oil, cumin, coriander, paprika, turmeric, garlic powder, cinnamon, salt, and pepper to create a spice paste.
- 3
Place the cauliflower florets into a large mixing bowl and pour the spice paste over them.
- 4
Toss the cauliflower thoroughly until every floret is evenly coated with the golden spice mixture.
- 5
Spread the cauliflower in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- 6
Roast for 25 to 30 minutes, tossing halfway through, until the edges are charred and the stems are tender.
- 7
Remove from the oven and immediately drizzle with fresh lemon juice while still hot.
- 8
Garnish with chopped fresh parsley and serve warm with tahini sauce or pita bread.
Nutrition per Serving
145
Calories
4g
Protein
12g
Carbs
11g
Fat
5g
Fiber
4g
Sugar
620mg
Sodium
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