Vegan Roasted Cauliflower Shawarma Pitas

High-heat cauliflower and briefly roasted chickpeas make a deeply spiced, vegan pita filling with crisp vegetables and pourable lemon-tahini sauce.

55 min

4 servings

Ingredients

1 large cauliflower, cut into 1-inch florets

3 tbsp extra-virgin olive oil, divided

1 1/2 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1/4 tsp ground cinnamon

1 (15-oz) can drained and rinsed chickpeas

1 tsp kosher salt, divided

3 cups shredded green cabbage

1 English cucumber, thinly sliced

2 medium tomatoes, thinly sliced

1/3 cup tahini, juice from 1 lemon

1 garlic clove, and 3 to 5 tbsp ice water

4 vegan pitas

Large rimmed sheet pan · Mixing bowls · Whisk · Aluminum foil

Keep the cauliflower crisp

Use a fully hot pan and one layer; crowded florets soften before their edges can brown.

Sauce at the table

Pass extra lemon-tahini sauce so each pita can be dressed just before its first bite.

01. Heat the oven and empty sheet pan to 450 F; the hot metal starts browning immediately.

02. Coat cauliflower evenly with 2 tbsp oil, cumin, coriander, paprika, cinnamon, and 3/4 tsp salt.

03. Roast cauliflower undisturbed for 17 minutes so its broad cut edges darken while the centers stay firm.

04. Whisk tahini with lemon, garlic, and 3 tbsp ice water; add more water slowly until it falls in a thick ribbon.

05. Toss cabbage, cucumber, and tomatoes with the remaining oil and salt just before serving to keep the cabbage crisp.

06. Add chickpeas only for the final 8 minutes, when they heat through but remain creamy inside.

07. Warm foil-wrapped vegan pitas for 3 minutes until flexible and steamy, then keep them covered.

08. Fill each pita with vegetables, crisp-edged cauliflower, chickpeas, and a generous lemon-tahini drizzle.