Cauliflower Shawarma
A whole cauliflower head lacquered in warm spices and roasted until the florets caramelise to a crackling amber — crunchy where exposed, yielding and smoky at the core.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
In a large bowl, whisk together the olive oil, shawarma spice blend, and salt into a thick, fragrant paste. The oil should be fully absorbed by the spices — no separation. This paste needs to coat each floret generously, so make sure the consistency is thick enough to cling rather than drip.
Add the cauliflower florets to the bowl of paste and toss thoroughly, using your hands to work the paste into every crevice. The more surface area covered, the more caramelisation you will get. Let the cauliflower rest in the marinade for at least 10 minutes while the oven preheats to 220°C (425°F).
Spread the coated florets in a single layer on a large baking sheet, cut-side down where possible. Roast at 220°C for 25–30 minutes, without stirring for the first 20 minutes. The high heat and stillness are what create the deep caramelised crust. After 20 minutes, check and flip any pieces that are very dark underneath.
Transfer the roasted cauliflower to a serving platter immediately. Squeeze the fresh lemon juice over the top while still hot — the acid will sizzle on contact and lift the caramelised spices. Scatter with chopped flat-leaf parsley. Serve immediately as the crust softens as it sits.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.