Cauliflower Shawarma Wraps with Green Tahini and Feta

Hello Lovely,

I’ve been doing a lot of cooking lately. Now that the holiday season is over, I’m on my own for all of my meals. Which means it’s back to grocery shopping and meal prepping. For some people this can be really stressful. It’s fun for me because I get to be creative and think outside the box, which I will not lie, can be hard at times, but thinking this way just keeps me on my toes! 

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This Cauliflower Shawarma is a great example of cooking a recipe my own way. Shawarma is a slow roasted Arabic way of preparing meat. It is a classic street food, and is often served on a plate with sides or sandwiched into a pita and loaded with toppings. Shawarma is pretty popular in middle eastern countries. This dish is creative take on the traditional dish. It’s not traditional, but it is delicious.

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I typically stay away from complicated recipes. Let’s face it, I don’t have kids or bills, but I still don’t have the time for fancy shmancy stuff with a laundry list of expensive ingredients and a million steps. While it may seem like these wraps have a lot going on, they are actually pretty quick and easy to make. Just season up the cauliflower, roast it, and while that’s happening, make the green tahini. Then just slice up everything you need for serving, and assemble. It’s relatively quick, easy. Bonus? It’s a pretty healthy, well-rounded meal! For an extra boost of protein, you can add chickpeas, or even sliced chicken. I added bacon because, duh! Bacon! Can’t access the tahini? It's okay, neither could I. So I'm sharing the recipe as is, along with the green sauce I made as a substitute.  

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Cauliflower Shawarma Wraps with Green Tahini and Feta


  • 1 large head of cauliflower, cut into florets

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon honey

  • 2 teaspoons smoked paprika

  • 1 teaspoon cumin

  • 2 cloves garlic, minced or grated

  • juice of 1 lemon

  • 1 pinch crushed red pepper flakes

  • kosher salt and pepper

  • 4 warmed naan or pitas

  • 2 Persian cucumbers, sliced

  • shredded lettuce, cilantro, crumbled feta, and avocado for serving

  • plain greek yogurt or tzatziki, for serving


  • 1/2 cup tahini

  • 1/3 cup fresh cilantro

  • 1/3 cup fresh parsley

  • 1 teaspoon cumin

  • juice of 1 lemon

  • kosher salt


  • 4 springs basil

  • 1/4 cup spinach

  • 1 tsp Italian seasoning

  • A dash seasoned salt

  • A pinch red pepper flakes

  • 1/4 tsp mustard

  • 1 tsp olive oil

  • 1/2 cup plain non-fat yoghurt


  1. 1. Preheat oven to 425 degrees F.

    2. On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until tender and lightly charred.

    3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.

    4. To assemble, spread each piece of naan with yogurt, top with lettuce, cauliflower, avocado, and cucumber. Drizzle the green tahini and sprinkle with feta. Enjoy!

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