Cauliflower Shawarma

Name: Cauliflower Shawarma Wraps with Green Tahini and Feta
Prep time: 15 min
Cook time: 20 min
Yield: 4 people
Ingredients: 1 lg head cauliflower (cut into florets); 1/4 c olive oil; 1 tbsp honey; 2 tsp paprika; 1 tsp cumin; 2 garlic cloves (minced); 1 lemon (juiced); 1 pinch crushed red pepper flakes; salt and pepper to taste; 4 naan (warmed (can use pitas)); 2 cucumbers (thinly sliced); shredded lettuce; cilantro (garnish); feta (crumbled); tzatziki (for serving); 1/2 c tahini; 1/3 c cilantro; 1/3 c parsley; 1 tsp cumin; 1 lemon (juiced); salt to taste

This is quick and easy and packed full of flavor. Original recipe found on Half Baked Harvest.

Cauliflower Shawarma Wraps with Green Tahini and Feta

Light and delicious.

Course

sandwich, Vegetarian

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 lg head cauliflower cut into florets
1/4 c olive oil
1 tbsp honey
2 tsp paprika
1 tsp cumin
2 garlic cloves minced
1 lemon juiced
1 pinch crushed red pepper flakes
salt and pepper to taste
4 naan warmed (can use pitas)
2 cucumbers thinly sliced
shredded lettuce
cilantro garnish
feta crumbled
tzatziki for serving

Green Tahini

1/2 c tahini
1/3 c cilantro
1/3 c parsley
1 tsp cumin
1 lemon juiced
salt to taste

Course

sandwich, Vegetarian

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 lg head cauliflower cut into florets
1/4 c olive oil
1 tbsp honey
2 tsp paprika
1 tsp cumin
2 garlic cloves minced
1 lemon juiced
1 pinch crushed red pepper flakes
salt and pepper to taste
4 naan warmed (can use pitas)
2 cucumbers thinly sliced
shredded lettuce
cilantro garnish
feta crumbled
tzatziki for serving

Green Tahini

1/2 c tahini
1/3 c cilantro
1/3 c parsley
1 tsp cumin
1 lemon juiced
salt to taste

Instructions

Preheat oven to 425. On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes. In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother. To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.

Roasted Cauliflower Soup

Creamy, flavorful soup that's really easy to make.

Servings

Ingredients

1 lg head cauliflower roughly chopped
4 Tbsp olive oil
2 cloves garlic grated
1/2 stick butter
1 medium onion chopped
2 medium carrots diced
2 celery stalks diced
1 sprig thyme
1/4 cup flour
4 cups chicken stock
1 1/4 cups whole milk
1 1/2 cups sharp cheddar shredded
salt and pepper to taste
3 Tbsp italian parsley finely chopped

Servings

Ingredients

1 lg head cauliflower roughly chopped
4 Tbsp olive oil
2 cloves garlic grated
1/2 stick butter
1 medium onion chopped
2 medium carrots diced
2 celery stalks diced
1 sprig thyme
1/4 cup flour
4 cups chicken stock
1 1/4 cups whole milk
1 1/2 cups sharp cheddar shredded
salt and pepper to taste
3 Tbsp italian parsley finely chopped

Instructions

Preheat the oven to 400F. Place the cauliflower on a baking sheet and drizzle with about 3 Tbsp olive oil, tossing to coat, season with salt and pepper. Roast for about 20 minutes or until the cauliflower is tender and carmelized.
Add the last Tbsp olive oil to a soup pot and once it's warm add the onion, garlic, carrots,thyme and celery. Season with salt and pepper and cook over medium heat until onion is translucent and tender. Cube the butter and add it to the pot, once it melts sprinkle in the flour, stirring to combine, then lower the heat and simmer 2-3 minutes. Pour in the chicken stock and allow to thicken, turning the heat up to medium. Slowly add the milk, combining, lower the heat back down to low, and add the grated cheese and parsley.
Give the roasted cauliflower another rough chop to make bite-size pieces, and then fold into the soup. Season with salt and pepper if desired. Remove thyme stem. Enjoy!

Recipe Notes

Recipe adapted from A Gouda Life

Roasted Cauliflower Stir-Fry

Great stir-fry recipe without the meat.

Servings

Ingredients

1 lg head cauliflower cut into florets
4 Tbsp vegetable oil divided
6 1/4 in slices ginger
1 sm onion thinly sliced
5 cloves garlic thinly sliced
2 scallions cut into 2 in. lengths
2 Tbsp rice wine
1 1/2 Tbsp soy sauce
1 tsp. sesame oil
1/2 tsp red chili flakes
1/4 tsp sugar
steamed rice for serving

Servings

Ingredients

1 lg head cauliflower cut into florets
4 Tbsp vegetable oil divided
6 1/4 in slices ginger
1 sm onion thinly sliced
5 cloves garlic thinly sliced
2 scallions cut into 2 in. lengths
2 Tbsp rice wine
1 1/2 Tbsp soy sauce
1 tsp. sesame oil
1/2 tsp red chili flakes
1/4 tsp sugar
steamed rice for serving

Instructions

Arrange a rack in the middle of the oven and preheat to 450F. Place cauliflower on baking sheet, drizzle with 2 Tbsp. of the oil and season with salt and pepper. Spread into an even layer and roast until crisp and golden, stirring halfway through about 20-25 minutes.
Heat the remaining 2 Tbsp oil in a wok over medium-high heat until shimmering. Add the ginger and stir until caramelized, 1-2 minutes. Add the onion and garlic, and cook for 2 minutes more, making sure they don't burn.
Turn up the heat to high, then add the roasted cauliflower and scallions. Stir-fry for 30 seconds. Add the rice wine, soy sauce, sesame oil, red pepper flakes, and sugar. Stir-fry for about 1 minute, then serve with rice if desired. Enjoy!

Recipe Notes

This recipe was adapted from The Kitchn