Dinner / Middle Eastern
Roasted Cauliflower Shawarma Flatbreads
Sheet-pan roasted cauliflower and chickpeas coated in shawarma spices, piled over tangy tahini yogurt and crunchy herbs on warm pita.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 25 minutes
- Cook
- 25 minutes
- Total
- 50 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 4 whole-wheat pita or naan, warmed; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
- Contains sesame.
- Packaged pasta and bread products may contain egg or milk; check the actual labels rather than assuming every version is identical.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 425°F (220°C). On a parchment-lined sheet pan toss cauliflower and chickpeas with olive oil, shawarma spice, and 1 tsp salt until every nook is coated.
Roast for 20–25 minutes, stirring halfway, until the florets are deeply browned at the edges and the chickpeas turn crisp. Dry chickpeas first and spread the cauliflower with gaps between florets so the tray browns rather than steams.
While the tray roasts, whisk yogurt, lemon juice, garlic, tahini, ice water, and pomegranate molasses with a pinch of salt until silky and spoonable. Add extra water as needed to loosen.
In a small bowl combine sliced onion with vinegar, sumac, and a pinch of salt. Massage for 30 seconds and let it quick pickle while the vegetables finish.
Toss cucumbers, mint, and parsley with a drizzle of olive oil and a squeeze of lemon to create an herby salad topper.
Spread tahini yogurt over warm pita, pile on roasted cauliflower and chickpeas, then finish with pickled onion, cucumber herb salad, vegetarian feta, and an extra drizzle of pomegranate molasses.
0 of 6 steps complete
A little kitchen know-how
- Let the cauliflower have plenty of space on the pan so it roasts instead of steaming—use two pans if your florets crowd.
- Stir a spoon of harissa into the tahini yogurt if you crave extra heat.
- Blister the pita directly over a gas flame or grill pan for added char and chew.
Make it yours & keep it well
Use unsweetened soy yogurt, omit feta and choose vegan pita for a vegan version; check the shawarma blend.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Store roast filling, dressing, pickles and bread separately. Assemble after warming the filling.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
540 kcal · Protein 22 g · Carbohydrates 58 g · Fat 24 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How can I make this vegan?
Swap the yogurt for coconut yogurt, use plant-based vegetarian feta, and drizzle with olive oil plus extra tahini instead of dairy toppings.
What can replace pita if I'm gluten-free?
Use warmed gluten-free flatbreads or spoon everything over quinoa or cauliflower rice bowls.
Why has my tahini sauce seized?
Tahini often thickens when lemon is first added. Whisk in the listed water gradually until it becomes smooth and spoonable.
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