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🧆 Middle Eastern · Lunch · Medium difficulty · Vegan

Cauliflower Shawarma

A golden Middle Eastern lunch built around cauliflower, seasoned with pita breads and shawarma spice.

Prep time
11 min
Cook time
24 min
Total time
35 min
Servings
4
Calories
389 kcal
Protein
10 g
Carbs
41 g
Fat
21 g
Course
Lunch

About this Middle Eastern wrap

Cauliflower Shawarma is a Middle Eastern lunch built around large cauliflower. It takes about 35 min from start to finish, 11 minutes of prep and 24 minutes of cooking, and serves 4.

Cooking method: wrap. Difficulty is rated medium. Vegan.

Good for: kid friendly.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 1 large cauliflower, cut into florets
  • 4 pita breads
  • 2 tbsp shawarma spice
  • 1/2 cup garlic sauce
  • 2 tomatoes
  • 1 cup pickles
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Season the cauliflower and cook with a little oil until done, 8-10 minutes.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  2. Step 2. Warm the pita breads in a dry pan or oven so they stay pliable.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  3. Step 3. Assemble: layer the cauliflower with shawarma spice, garlic sauce and tomatoes.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  4. Step 4. Fold, roll or sandwich it closed and toast for 2 minutes per side if desired.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  5. Step 5. Cut in half and serve with lemon juice.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Warm the wraps so they do not crack.

Equipment you will need

  • Frying pan
  • Chopping board
  • Clean towel to keep wraps warm

Nutrition per serving

Estimated per serving: 389 kcal, 10 g protein, 41 g carbohydrate and 21 g fat. Roughly 10% of the energy comes from protein, 42% from carbohydrate and 48% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Cauliflower Shawarma

Substitutions and variations

  • Warm tortillas briefly in a dry pan so they bend without cracking.
  • Use large lettuce leaves instead of wraps for a low-carb alternative.
  • Pack sauces separately if you are making these to eat later.

Frequently asked questions about Cauliflower Shawarma

How long does Cauliflower Shawarma take to make?

It takes about 35 min in total: 11 minutes of prep and 24 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 389 kcal, with 10 g protein, 41 g carbohydrate and 21 g fat. These are estimates for the recipe's 4 servings.

Is Cauliflower Shawarma gluten-free?

It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.

Is it suitable for vegetarians or vegans?

Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.

How difficult is it to cook?

It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.

Can I make Cauliflower Shawarma ahead or freeze it?

Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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