Lets level up the shawarma game. Shawarma, with roots from the Turkish Ottoman Era, is typically a meat-heavy dish bursting with bold spices. But what if we swapped the meat for hearty, roasted cauliflower? This Cauliflower Shawarma with Zesty Avocado Sauce is my fresh, plant-based take on the classic. The tender, spiced cauliflower wrapped in a warm pita smothered with a creamy, tangy avocado sauce. It’s a vibrant, delicious explosion of flavour that will make you forget you’re even missing the meat! Whether you’re vegan, vegetarian, or just in the mood for something lighter, this shawarma is bound to satisfy. Plus, it’s easy to whip up and perfect for any weeknight meal.
Enjoy your flavourful, plant-based twist on shawarma!
Vegan Cauliflower Shawarma With Zesty Avocado Crema
Ingredients
- 2 tsp cumin powder
- 2 tsp ground coriander
- 1/2 tsp cayenne pepper or to taste
- 2 tsp sumac
- 2 tsp salt
Chickpeas & Roasted Cashews
- 1 medium head of cauliflower appx 1kg broken into large florets
- 3 tbsp oil I used olive oil
Zesty Avocado Sauce
- 1 avocado pulp
- 1 lime or 2-3 tbsp fresh lime juice
- 1/2 cup fresh cilantro coriander leaves
- 5 tbsp pickle brine from jalapenos or green olives
- ¼ bunch coriander
- 2 small garlic cloves
- 1/4 tsp salt
To Serve
- 8 large pitas warmed
- Fresh coriander cilantro leaves
- ¼ cup roasted cashews or dry roast raw cashews in frying pan
- 2 tbsp harissa
Instructions
- Preheat oven to 425°F/220°C.
- In a small bowl, combine the spices: cumin, ground coriander, sumac, salt and cayenne pepper
- Coat the cauliflower florets in spices and olive oil. Spread onto the air fryer basket or a lined roasting tray in a single layer. Roast for 20 minutes, then flip the cauliflower or if using air-fryer, give the cauliflower a shake so they cook evenly. Continue to roast cauliflower and chickpeas for a further 15 minutes until the cauliflower is fork tender.
Avocado Sauce
- Add all avocado crema ingredients to a blender. Note: start by adding only 3 tbsp water, then add more as required if the crema is too thick for blender to process.
- Blend on high until completely smooth, about 2-3 minutes. Stop to scrape down the sides if needed, and gradually add extra water to loosen if necessary.
Assemble
- Heat the pitas in a small non-stick frypan.
- Spread the avocado crema onto the pitas, then top with cauliflower, roasted cashews and coriander. Drizzle harissa and serve immediately.
Notes
- Throw in some chilli chickpeas for extra protein and texture.
- For gluten-free option, swap the pita wraps or lettuce leaves.
- Add some chili flakes or sriracha to sub harissa.
- Roast the cauliflower ahead of time and store it for easy assembly later.
- Cauliflower grills really well and adds a smoky flavour and can be swapped with roasting
- Swap avo sauce with tahini or hummus for a different creamy topping.
- Add pickled veggies, cucumbers, or shredded lettuce for more crunchy flavour.
