A sheet-pan recipe that delivers plenty of fiber and antioxidants.
Need dinner inspiration? Try this recipe for shawarma cauliflower with pita and tzatziki.
Cauliflower makes a filling alternative to meat and is full of fiber and antioxidants. Enjoy with 100-percent whole-wheat or whole-grain pita for a low-calorie and high-fiber alternative to a regular pita.
- 1 large lemon, juiced
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, pressed or minced
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon turmeric
- 1 small head cauliflower, trimmed (1 1/2 pounds)
- 1 small white or yellow onion, thinly sliced
- 2 whole wheat or plain pitas
- 1 Persian or small cucumber, thinly sliced
- 1/4 cup freshly chopped parsley
- 2/3 cup tzatziki or plain yogurt, for serving
- Heat oven to 425 degrees. Line a sheet pan with foil.
- Whisk together lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, and turmeric. Cut cauliflower into thin steaks, about 1/2-inch thick, allowing them to break into smaller pieces as they fall. Lay cauliflower on the prepared sheet pan with the sliced onions and smother on the sauce. Turn to coat on all sides.
- Roast, turning once, until soft and golden brown—about 30 minutes.
- Meanwhile, prepare your veggies and toppings. Just before the cauliflower finishes, add the pitas to the oven (directly on the rack) to warm—about 2 minutes.
- Fill each warm pita with roasted shawarma-spiced cauliflower and onions, cucumber, parsley, and tzatziki. Top with cherry tomatoes, avocado or other fresh veggies of your choice. Serve warm.
This article was originally published in the fall 2021 issue of Clover Living magazine.
Photographer: Ryan Liebe; Prop Styling: Susie Meyers; Food Styling: Rebecca Jurkevich; Photo Editor: Sarah Rozen; Creative Direction: Peter Yates
Published on 11/15/21