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Roasted Cauliflower and Chickpea Shawarma Platter
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking sheets
  • Large bowl
  • Small bowl

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 4 pita breads, warmed

Instructions
 

  • Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
  • In a large bowl, toss the cauliflower florets and chickpeas with the olive oil, cumin, smoked paprika, turmeric, cinnamon, garlic powder, salt, and black pepper until evenly coated.
  • Spread the mixture in a single layer across the two baking sheets. Roast for 25 to 30 minutes, stirring once halfway through, until the cauliflower edges are browned and the chickpeas are crisp.
  • While the vegetables roast, stir the tahini and lemon juice together in a small bowl to make a thin sauce. Add a tablespoon of water if needed to reach a drizzling consistency.
  • Arrange the roasted cauliflower and chickpeas on a large platter. Top with sliced cucumber, halved cherry tomatoes, and chopped parsley. Drizzle with the tahini sauce and serve with the warmed pita breads on the side.

Notes

Roast the cauliflower and chickpeas the day before and store them in the fridge. Reheat briefly or bring to room temperature before assembling so the platter travels easily without sogginess. Skip the pita if you need a fully gluten-free option and serve over rice instead.
Course: Main Course
Cuisine: Mediterranean
Equipment: Baking sheets, Large bowl, Small bowl