This roasted cauliflower shawarma recipe with chickpeas, bell peppers, onions, and homemade shawarma spice blend is brimming with fragrant, spicy flavor. It's an easy sheet-pan meal prepared with no added oil.
I'm going to gush for a moment about this delicious recipe. There is something so satisfying about piling seasoned ingredients on a sheet pan and letting the oven do the work. I created my own spice mix to conveniently whip up a batch whenever I crave a flavor boost and find myself short on time and, sometimes, inspiration.
It's great as a light dinner or lunch served over a bed of greens, rice, bulgur, or couscous, stuffed into pita pockets or taco shells, tucked into wraps with creamy green tahini sauce, or as a vegan pizza crust topper with oil-free hummus.
Table of Contents
Recipe Ingredients
Cauliflower. Aim for a medium head of cauliflower makes about 5 cups of florets.
Chickpeas (garbanzo beans). I always toss a can of drained chickpeas in my veggie shawarma mix for added protein and
Shawarma seasoning. Use my special homemade shawarma seasoning, buy a prepared mix, or see the recipe card for measurements to make 1 batch of spice mix. Use 2 tablespoons of seasoning.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
A variety of veggies, such as diced zucchini, sweet potatoes, broccoli florets, mushrooms, or sliced cherry tomatoes, go with sheet-pan shawarma. You've got the seasoning and technique, so there's no limit!
Step-by-Step Instructions
Step 1: Add the ingredients to a large mixing bowl.
Step 2: Cover with the seasonings and mix or shake.
Step 3: Spread the ingredients over on a parchment-lined sheet pan.
Step 4: Roast until the cauliflower is tender and golden brown.
Pro Tips
- Cut the cauliflower florets into small, bite-sized pieces that are relatively the same size so they cook evenly.
- Preheat the oven before adding the veggies. A hot oven starts the inside cooking process immediately.
- Toss the shawarma at least once during the baking process.
Cook's Tip: If you have an older sheet pan, line it with parchment paper to prevent the vegetables from sticking and for easier cleanup.
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What to Serve with Cauliflower Shawarma
If desired, garnish vegan shawarma with fresh herbs like parsley or cilantro. I started my cauliflower shawarma adventure by making tacos with homemade corn tortillas or 3-ingredient potato tortillas. That's still my favorite. Lately, I've been serving it as a pizza topper over Turkish bread with hummus. Delightful!
Frequently Asked Questions
You can easily adapt this recipe to the air fryer. Preheat the air fryer to 390 F (200 C). Add the shawarma veggies and air fry for 15 minutes, tossing halfway through. You may need to cook in batches if the air fryer is too crowded.
Leftovers can be stored in an airtight container in the refrigerator for 4 days. Reheat in a covered dish or wrapped in foil, uncovering the last few minutes to crisp the cauliflower.
Freeze cauliflower shawarma in a freezer bag or container for 3 months. I recommend letting the frozen cauliflower warm up just enough to break it apart and reheating it from frozen in the oven.
If you use frozen cauliflower, roast it in the oven at 425 F (220 C) for 15 minutes. Remove it from the oven and toss it with the rest of the vegetables and seasonings. Return it to the oven and
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👩🏻🍳 Recipe
Roasted Cauliflower Shawarma Recipe (Oil-Free)
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Ingredients
- 1 medium cauliflower head - cut into florets, about 5 cups
- 1 medium red pepper - cored and sliced thin
- 1 medium red onion - cut in half and sliced
- 1 ½ cups chickpeas - 15-ounce (400 gram) can rinsed and drained
- 2 tablespoons shawarma spice blend
- 1 teaspoon salt
Instructions
- Preheat the oven to 425 F (220 C).
- Place the prepared vegetables and chickpeas in a large bowl (preferably with a lid).
- Add the shawarma seasoning and salt. Toss the ingredients or cover the bowl and shake the ingredients.
- Spread the cauliflower, veggies, and chickpeas onto a parchment-lined baking tray.
- Place the tray in the middle of the oven and roast for 30-40 minutes, tossing after 20 minutes, until the cauliflower is tender and golden brown.
Notes
- I highly recommend making a full batch of homemade shawarma seasoning (you'll be making this recipe on repeat). If not, combine 1 teaspoon of cumin, 1 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon cayenne pepper, and ⅛ teaspoon each of allspice, cinnamon, and ginger.
- Store leftovers in an airtight container for 4 days. Cover to reheat, removing the cover for the last few minutes to crisp the cauliflower and chickpeas.
- To use frozen cauliflower, roast it separately, unseasoned, for 15 minutes at 425 F (220 C). Then, add it to a bowl with the rest of the ingredients and seasoning. Toss and return to the oven to roast for another 15 -20 minutes.
- Air fry at 390 F (200 C) for 15 minutes in batches, depending on the size of your air fryer.
Nutrition
Nutritional information is an estimation only.
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Denise Perrault
Thanks for making this recipe!