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Gluten FreeLow CarbVegetarian
This cauliflower shawarma recipe is the vegetarian version of chicken shawarma. Creamy and spicy it is delicious enough to eat by itself. I serve it on a healthy flatbread and wrap it up to eat just as you would a traditional shawarma.
One of my many frustrations of being a vegetarian, is when I cook a meat or fish dish for the Chief Taster is that I am unable to taste it. I am totally reliant upon his description of the taste of the recipe and despite handcuffing him to a chair, shining a bright, warm light in his eyes, firing up the lie detector equipment and demanding a thorough description it is still not the same as tasting it yourself.
Chicken shawarma was a dish that everyone (but me) devoured with relish when we lived in Dubai. As I had recently created my version of the recipe for the Chief Taster, I thought that it was time to make a vegetarian version. Debating on which vegetable to use, it just seemed natural for cauliflower to step up to the challenge. It holds well with a marinade and roasts like a dream.
Cauliflower Shawarma
Unlike the chicken recipe I make for the Chief Taster, I decided to roast the cauliflower. Roasting the cauliflower gives it a great flavour alone so I assumed that it would go well with the marinade. You could stir fry this gently too but I would recommend that you bake it in the oven.
The aroma of the spices baking was delicious and whetted my appetite. I found this cauliflower shawarma recipe to be utterly delicious. Zesty, garlicky and warm spices complimented the roasted cauliflower and it reminded me of a cauliflower Korma without the heat. I served the cauliflower shawarma on a low carb flat bread with a salad. Scrumptious and very filling. I can now see why the Chief Taster would head off for a chicken shawarma after a night out now! If only there was a vegetarian cart serving this cauliflower shawarma.
Cauliflower Shawarma
Angela Coleby
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Vegetarian
Cuisine Low Carb
Servings 2 People
Calories 198 kcal
Ingredients
- ½ head cauliflower, cut into florets
Marinade
- ¼ cup Lemon juice
- 2 teaspoons tomato paste
- 4 tablespoons Greek Yoghurt
- 3 cloves garlic peeled/chopped
- 3 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ginger, ground
- 2 teaspoons cumin
- 1 teaspoon turmeric
Instructions
Mix the marinade in a bowl and combine well.
Place the cauliflower florets in a Tupperware bowl, or one with a tight lid.
Cover the cauliflower with the marinade and place in the fridge overnight (at least 24 hours).
Heat the oven to 200C/400F degrees.
Place the marinated cauliflower in a baking dish and bake for 30 minutes, turning over half way through.
Serve on low carb flat bread and roll up.
Notes
Serves 1-2 people
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1servingCalories: 198kcalCarbohydrates: 14gProtein: 4gFat: 16gFiber: 4g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Elaine @ foodbod
Of course I love it!!! I did eat the meat shawarmas all those (30) years ago and I do recall the wonderful flavour and collaboration of ingredients inside that rolled up bread, so anything that conjures that up again with vegetables is good to me!
Reply
Angela Coleby
Glad you like the sound of this. I can't believe it's taken me so long to do a vegetarian shawarma and should slap myself really!
Reply
Elaine @ foodbod
Ha ha!!! Go for it!
Reply
