Cauliflower Shawarma Flat Breads

Cauliflower shawarma

I made this for lunch a couple of weekend’s ago, after finding the recipe whilst browsing Pinterest. It was so tasty that I had to share it.

It’s a super easy dish to make, and is a great vegetarian alternative to a chicken shawarma. The addition of avocado, iceberg lettuce and cucumber, keeps it fresh. Whilst the green tahini helps bring the dish together, and the chilli flakes add a little fiery kick!

Ingredients (serves 2):

  • head of cauliflower, cut into florets
  • Olive oil
  • 1 tbsp honey
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 2 cloves garlic, diced
  • Juice of 1 lemon
  • Chilli flakes
  • Salt and pepper
  • 2 flat breads
  • 1 cucumber, sliced
  • Shredded iceberg lettuce
  • Coriander
  • Feta
  • Avocado, slided
  • Plain Greek yogurt
Green tahini:

  • 1/2 cup tahini
  • 1/3 cup fresh coriander
  • 1/3 cup fresh parsley
  • 1 teaspoon cumin
  • Juice of 1 lemon
  • Salt


  1. Preheat oven to 180 degrees. In a large bowl, mix the cauliflower, some olive oil, honey, paprika, cumin, garlic, lemon juice, chilli flakes, and a pinch salt and pepper. Drizzle a little oil on a baking tray and spoon over the cauliflower mix. Roast for 20 minutes.
  2. Meanwhile, make the tahini. Combine all the ingredients and 1/4 cup water in a blender and blend until smooth. Continue to add water if you need to make it smoother.
  3. Toast the flat breads lightly, and assemble by spreading each piece with yogurt. Top with lettuce, cauliflower, avocado, and cucumber. Drizzle with tahini and sprinkle with feta.

Cauliflower shawarma recipePinterest Cauliflower Shawarma

Share this post?