Shawarma Spiced Cauliflower
Roasted cauliflower florets coated in shawarma spice blend, garlic, and olive oil. Crispy on the edges, tender within, and served warm with optional yogurt sauce and fresh herbs.
Ingredients
Method
Preheat oven to 425 °F. Cut cauliflower into 1.5- to 2-inch florets and pat dry with a clean cloth.
In a large bowl, whisk together olive oil, shawarma spice blend, minced garlic, lemon juice, salt, and black pepper until smooth.
Add cauliflower florets to the spice mixture and toss until all pieces are evenly coated.
Spread cauliflower in a single layer on a sheet pan.
Roast for 25–30 minutes, stirring halfway through, until florets are golden brown at the edges and tender inside.
Transfer to a serving dish and sprinkle with fresh chopped parsley.
Serve warm with yogurt on the side and lemon wedges for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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