This cauliflower shawarma with chickpeas for protein is a delicious wholefood, vegan twist on the classic Turkish dish. It’s served with a creamy, zesty avocado crema which pairs perfectly with the slightly nutty, spiced roasted vegetables. It’s a great handheld option to feed a crowd.
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This is a twist on my other popular Cauliflower Shawarma Recipe with Red Pepper Sauce. This time I’ve swapped out the red pepper sauce for my Avocado Crema. It’s made with raw cashews, avocado (of course), cilantro, lime and pickled jalapenos. Now, I know this pairing is not a flavor combination you’d typically associate with a Turkish dish. The Avocado Crema has more of a Mexican flavor profile. But, somehow, it works! I think because it’s so tangy, creamy and a little spicy, it cuts through the more earthy flavors of the cauliflower and chickpeas. The Avocado Crema is also a delicious dip in its own right and surprisingly versatile. I love to serve it with salad, in sandwiches, tacos or over roast vegetables. If you ever have a savory meal that needs a little oomph – try dolloping some onto it for a bit of acid, a little spice and creamy, healthy fats.
Ingredients
Here’s a shopping list of everything you’ll need to make this Cauliflower Shawarma with Avocado Crema:
- Cumin
- Ground coriander
- Sumac
- Salt
- Cayenne pepper (optional)
- Cauliflower
- Avocado
- Fresh lime
- Fresh cilantro (coriander)
- Garlic
- Chickpeas
- Pickled jalapenos
- Olive oil
- Raw cashews
- Large pitas
Check out the recipe card at the bottom of this post for specific measurements and quantities.
Instructions
Making this Cauliflower Shawarma is easy. It really comes down to two components: roasting the cauliflower and chickpeas, then blending the avocado crema. That’s it! Here’s a guide on how to make it:
Step One: Preheat oven to 425°F/220°C. Combine the spices in a small bowl.
Step Two: Coat cauliflower florets and drained chickpeas with the spice mix and olive oil. Spread them into a single layer and roast until the cauliflower is tender and chickpeas are golden, flipping halfway through.
Step Three: Soak the raw cashews in boiling water, then drain.
Step Four: Blend the cashews, avocado, lime juice, cilantro leaves, pickled jalapeno liquid (or water), garlic, and salt until smooth, adding water as needed.
Step Three: Heat the pitas briefly in a non-stick frypan or microwave until warm. Spread the avocado crema on the warmed pitas.
Step Four: Lastly, top with the roasted cauliflower, chickpeas, and additional cilantro leaves.
Check out the recipe card at the bottom of this post for specific times and temperatures.
Substitutions and Variations
If you’re missing an ingredient or two, here are some swaps and variations that will work well with this recipe:
- Sumac can be omitted from the spice mix if you can’t find it. It’s available at supermarkets in Australia but I have been told it’s not common in other parts of the world.
- Use natural, unsweetened yogurt instead of cashews for a quicker, nut-free version of the Avocado Crema. If you do this, make sure to adjust the water quantity as otherwise it may be too runny. I would start blending with no water at all, then see what the consistency is, and add a little splash if needed.
- Replace pickled jalapenos with fresh jalapenos for a spicier kick, or omit for a milder taste.
- Get creative with other toppings – this would be delicious with some sliced cucumber, red onion, or a drizzle of tahini for extra flavor and texture.
What to Serve with Cauliflower Shawarma
A shawarma like this is the perfect handheld option to feed a crowd. If you’re looking for other dishes to serve with it, why not try some other Middle-Eastern inspired dishes like my substantial Roast Cauliflower and Pearl Couscous Salad, Middle Eastern Roast Veg with White Bean Dip (the dip is sooo creamy), Egyptian Koshari to bulk up the meal on a budget or Jerusalem Salad for something light and refreshing. If you’re looking to make another handheld option, my Shredded Tofu Gyros have been very popular. I made them with the same pita bread, but they have more of a fresh, Greek flavor profile, and the tofu tastes surprisingly like chicken.
I hope you love this Cauliflower Shawarma with Avocado Crema as much as I do. It has so much flavor from the roasted, spiced veggies and the avocado sauce with fresh lime, coriander and jalapenos really makes the meal pop. Drop a comment and star rating below to let me know what you thought. You can also tag me in your posts on Instagram (I’m @glowdiaries___) and I will re-share them to my stories 🙂
Cauliflower Shawarma with Avocado Crema
Equipment
- Oven
- Blender
Ingredients
Spices
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp sumac
- 2 tsp salt Diamond Crystal recommended
- ½ tsp cayenne pepper optional
Chickpeas & Cauliflower
- 1 medium cauliflower broken into large florets; approx. 2.2 lb / 1kg
- 2 14 oz cans chickpeas drained and rinsed; approx. 800g total
- 3 tbsp olive oil
Avocado Crema
- ⅓ cup raw cashews soaked in boiling water for 15 minutes, then drained; approx. 45g
- 1 avocado peeled and pitted
- 2-3 tbsp fresh lime juice juice from about 1 lime
- 1/2 cup fresh cilantro packed; leaves only
- 3 tbsp pickled jalapeño brine or sub water
- 3-6 tbsp water adjust to blend
- 1 tbsp pickled jalapeno slices optional
- 1 clove garlic peeled
- ¼ tsp salt
To serve
- 8 large pitas warmed
- fresh cilantro for serving; leaves only
Instructions
- Preheat oven to 425°F (220°C). Line one or two large baking sheets with parchment paper.
- In a small bowl, combine the cumin, coriander, sumac, salt, and cayenne pepper (if using).
- In a large bowl, toss the cauliflower florets and chickpeas with the olive oil and spice mix until well coated. Spread them out in a single layer on the prepared baking sheets. Roast for 20 minutes, flip the cauliflower and shake the chickpeas, then roast for another 15 minutes, or until the cauliflower is fork-tender and the chickpeas are golden.
- While the vegetables roast, soak the cashews in boiling water for 15 minutes, then drain. Add the cashews, avocado, lime juice, cilantro, jalapeño brine, garlic, salt, and 3 tablespoons of water to a high-speed blender. Blend until completely smooth, scraping down the sides as needed and adding more water, 1 tablespoon at a time, until the mixture is creamy and spreadable.
- Heat the pitas in a dry skillet over medium heat or microwave for 10–20 seconds until warm and pliable.
- Assemble and serve.
- Spread a generous layer of avocado crema on each pita. Top with roasted cauliflower, chickpeas, and fresh cilantro. Serve immediately.
Tine says
that avocado crema is so goood! its simple and so easy to put together.