Israeli-Style Cauliflower Shawarma

I'm starting to think that cauliflower is probably the most delicious and versatile vegetable on the planet! This cauliflower shawarma is packed with nostalgic Middle Eastern flavors of warm spices and fresh tahini drizzle, sitting on this gorgeous open face pita bread; it is just magical. Fresh bright flavors with no guilt involved. This dish will impress anyone you serve it to. From meat eaters to vegan food lovers.
Of course the cauliflower is baked, and feel free to serve it on a whole wheat tortilla, pita, nan bread or if you want to keep it completely gluten-free, this will go amazing on a bed of salad.  Whichever way you choose, it’s delicious! Can’t wait for you to try it!!!

Instructions

Preheat oven to 400 F.

1). Prepare a baking sheet lined with parchment paper and set aside. Cut and wash the cauliflower very well.  Pat dry from any remaining water.

2).  Place all the spices in a bowl along with the oil and garlic. Mix well. Add the cauliflower florets and toss until everything is nicely coated.

3). Transfer to a  parchment-lined baking sheet and bake for about 25- 30 minutes. Or until golden brown.

4). Spread some hummus on the center of your bread, place 3-5 florets. Add chopped tomatoes, onion, and fresh parsley or cilantro. Top with a nice amount of homemade tahini and enjoy it immediately.

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1 Comment

  1. Peggy Cohen says:

    Thank you for doing this for me. I lost all my recipes in a fire when I wasn’t home. All the things look delicious. You have all the foods I absolutely love!

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