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Cauliflower Shawarma with Cashew Tahini

Cauliflower Shawarma with Cashew Tahini

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 85 minutes
  • Yield: 4-5 Cauliflower Shawarma Laffas 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Plant Based
  • Diet: Gluten Free

Description

Cauliflower Shawarma with Cashew Tahini is made with healthy shawarma seasoned cauliflower, legume free cashew tahini and homemade laffa. It’s the perfect Passover mid-week dinner, or year round healthy gluten-free/plant based alternative.


Ingredients

Units Scale

For the Shawarma Cauliflower

  • oil or non-stick spray for greasing the pan
  • 1 pound cauliflower florets, cut into small pieces
  • 1 small (5 to 6-ounce) sweet onion, thinly sliced
  • 2 tablespoons extra virgin olive oi
  • 2 tablespoons (Kosher for Passover) shawarma seasoning

For the Cashew Tahini

  • 1 cup whole cashews 
  • 3 tablespoons safflower or avocado oil
  • 2 teaspoons fresh cilantro,finely chopped
  • 1/4 teaspoon dried parsley flakes, or 1 teaspoon fresh parsley, chopped
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup water

For The Gluten Free Laffas (makes 4-5)

  • 1 1/2 cups almond flour
  • 1 1/2 cups tapioca starch
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups water
  • oil to grease the pan

To Finish

  • 1 large tomato diced
  • 1 medium english cucumber diced
  • french fries, optional
  • crushed red pepper, optional
  • additional cilantro leaves, for garnish

Instructions

For the Shawarma Cauliflower

  1. Preheat oven to 375°F.
  2. Line a large baking sheet with foil, then grease with oil or non-stick spray. Set aside.
  3. Place the cauliflower and onions in a large bowl.  Toss with the oil and shawarma seasoning.  Transfer to the prepared baking sheet, and spread evenly on the pan.
  4. Bake for 30 minutes.  Remove the pan from the oven and stir the cauliflower in the pan, distributing it evenly on the pan when done.
  5. Bake an additional 10 minutes.  Remove from the oven.

For the Cashew Tahini

  1. While the cauliflower is baking, prepare the Cashew Tahini.
  2. Place the cashews in a large skillet, and stir over medium heat until toasted, around 5-8 minutes.
  3. Transfer the cashews to the bowl of a food processor.  Add the oil and salt and process until smooth.
  4. Add the water, cilantro, parsley, garlic powder and salt.  Process until completely smooth.
  5. Transfer to a storage container with a tight sealing lid.  Can be made a day in advance.

To Finish

  1. Place a laffa on a cutting board or large plate.  
  2. Layer the shawarma cauliflower, diced tomato, diced cucumber, french fries and crushed red pepper onto the laffa, finishing with spoonfuls of Cashew Tahini.
  3. Fold the bottom of the laffa over the filling, then tightly roll the laffa around to tightly wrap.
  4. Secure with a wax paper sheet.

For the Gluten Free Laffas

  1. In a large bowl whisk together the almond flour, tapioca starch and salt.  Blend in the water.
  2. Heat a large, greased skillet over medium/high heat.  Spoon batter onto the skillet and spread to make a large circle.  Fry, turning, until browned on both sides.
  3. Repeat with the remaining batter.

 



Notes

Make sure the cauliflower is completely dry before adding the oil and spices, otherwise it steams in the oven instead of caramelizing. 

Feel free to double the Shawarma Cauliflower section of the recipe for fuller Cauliflower Shawarmas.

If not making this on Passover you can substitute:

  • Traditional tahini
  • Non-Kosher for Passover shawarma seasoning
  • Traditional Gluten Free Laffas

Keywords: Kosher For Passover, no kitniyot, non-gebroks, gluten free, dairy free, meat free, plant based vegan, flexitarian, reducitarian, kosher

Ingredients

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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