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Cauliflower Shawarma

4 Servings

35 minutes 15 minutes active

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Traditional Levantine shawarma is meat, commonly lamb, that’s seasoned and spit-roasted. Modern meatless riffs opt for cauliflower because it pairs well with nearly any type of spicing and cooks up with a satisfying texture. Shawarma Bar in London boosts richness in their cauliflower shawarma with butter, and we agree it’s a flavorful addition, but we also include a little olive oil for better browning. Tangy, deep-red sumac is made by grinding the dried berries of the sumac bush; look for it in the spice section of the supermarket or Middle Eastern grocery stores. If it’s not available, use lemon zest; zest alters the flavor profile but the cauliflower still will taste great.




Don’t stir the cauliflower more than once during roasting so the florets brown deeply. The best tool to use is a wide metal spatula to scrape up and flip the pieces.

35 minutes

15 minutes active



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David G.
June 26, 2023
Surprisingly good
With no obvious sauce or cooked vegetables other than the cauliflower, I was dubious about the rave reviews. Not any more. Delicious and easy to make with items from the fridge and pantry.
Dennis D.
June 3, 2022
Very Good
I would only suggest increasing the amount of the Shawarma sauce, as it did not seem quite enough - maybe by 50%? I used the combination of sliced green onion and diced tomato and cucumber as toppings, which added nice color.
Christine C.
May 24, 2022
Delicious and Easy!
Was a great side to falafel and salad
Julie P.
April 28, 2023
Where‘s the sumac in the photos? !
Great recipe, I’ll make it again but I don’t understand why the cauliflower and sauce in your photos aren’t pink.
Sandra S.
August 28, 2023
Easy for a weeknight and super flavorful and satisfying
Recipe was great as written--didn't tweak at all. Topped with a mixture of parsley, mint, tomato, and onion, with locally-made stuffed grape leaves and muhammara on the side.
Mariano I.

I believe there might be a mistake in the first step. The butter mixture measures about ¼ cup in **total** (30 ml butter plus 30 ml oil). Do you mean ¼ of the mixture rather than ¼ cup?

Lynn C.

Hi Mariano -

4 tablespoons of butter + 2 tablespoons of oil = 1/4 cup plus 2 tablespoons. You should combine the melted butter and oil, then use 1/4 cup in Step 1 and then add the yogurt and sumac to the remaining 2 tablespoons in Step 2. Hope that clears it up!

The Milk Street Team

Andrew S.

This was great! I tossed some oyster mushrooms with some of the butter mixture and roasted them on a separate sheet pan. That added another meaty element to the dish.

Christine D.

Wow this was amazing I thought!! I did some subs because I didn't have yogurt but just put some mango chutney on there and was pretty much blown away by how good this was!