Description
Spiced roasted cauliflower shawarma tucked into warm pitta bread, packed with bold Middle Eastern inspired flavors and perfectly tender with caramelized edges.
Ingredients
Scale
- 1 large cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pitta breads
Instructions
- Preheat oven to 425°F.
- In a large bowl, toss cauliflower florets with olive oil, cumin, paprika, coriander, garlic powder, salt, and black pepper until evenly coated.
- Spread the seasoned cauliflower in a single layer on a baking sheet.
- Roast for 25 to 30 minutes, flipping halfway through, until golden and tender with slightly crisp edges.
- Warm the pitta breads in the oven for a few minutes.
- Fill each pitta with roasted cauliflower.
- Serve immediately while warm.
Notes
- Spread cauliflower evenly to ensure proper caramelization.
- Roast at high heat for better browning.
- Store roasted cauliflower in the refrigerator for up to four days.
- Reheat in the oven to restore crisp texture before serving.
Nutrition
- Serving Size: 1 pitta
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: cauliflower shawarma pittas, vegetarian shawarma recipe, roasted cauliflower pitta, vegan shawarma wrap