Travel always inspires my cooking. I’m as likely to bring home a new recipe as I am a vintage treasure from a far flung flea market. And it’s hard to forecast what will grab my attention. During a trip to Ireland with my daughter last summer, for example, it wasn’t the current-studded scones or homey fish pie that I hoped to tackle at home, but a rather innovative spin on a Middle Eastern classic. Indeed, among everything I ate that week, my favorite was this Sheet Pan Cauliflower Chickpea Shawarma.
My daughter and I shared the dish during a brief stay at Ballymaloe, a country hotel with a world-renowned cooking school. The dish was so far outside the Irish culinary tradition, I was hesitant to order it. I’m glad I did, since it was so good, we considered returning the following night just to have it a second time.
Hardly Classic Shawarma
Truth be told, the dish is a very distant cousin to a traditional shawarma, which originally hails from the Middle East and involves slow-roasting lamb (or other meat or poultry) on a spit, slicing it thin, and piling it onto pita with other goodies. What this version has in common with the classic, though, are the flavors. The cauliflower and chickpeas get bathed in a brew of cumin, coriander, paprika, turmeric, garlic, chiles, and salt. Once roasted, the dish is topped with a tahini yogurt sauce that is not unlike what might accompany a more traditional shawarma. A shower of fresh cilantro finishes the job.
Serve as a Main or a Side
I’ve made this several times now, always as a main dish. To round out the meal, consider warming up some pita, lavash, or another flat bread. You could also serve it with this Fattoush or keep it simple with a salad of diced cucumber, tomato, and bell peppers seasoned with lemon, olive oil, salt, and pepper (add fresh mint or cilantro if you like).
It’s also a terrific side dish alongside roasted fish, lamb, or chicken (such this sheet pan chicken and potatoes).
If you like Sheet Pan Cauliflower Chickpea Shawarma, check out
Falafel Burgers with Creamy Yogurt Sauce
Sheet Pan Cauliflower Chickpea Shawarma
This flavor-packed sheet pan supper is a very distant cousin to classic shawarma. It has all the requisite flavors and is finished with a flavorful tangy tahini yogurt sauce. Serve it as a main dish or as a side along with roast chicken, fish, or lamb.
Ingredients
Shawarma
- 1/4 cup extra-virgin olive oil
- ¼ cup lemon juice about 2 lemons
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ¼ teaspoon cayenne
- 3 large cloves garlic, finely chopped
- 1 ½ teaspoons kosher salt (I use Diamond Crystal)
- 1 medium cauliflower, about 1 1/4 lbs, cut into medium florets
- One 15-ounce can chickpeas, drained and rinsed
- 1 medium red onion, halved and cut into ¼-inch-thick wedges
- ¼ cup fresh cilantro, chopped
Tahini Yogurt Sauce
- 2 tablespoons tahini
- 3 tablespoons plain yogurt
- 1 teaspoon honey
- Big pinch salt
- Zest and juice of ½ lemon
Instructions
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Preheat oven to 425 degrees F. Cover a large baking sheet with parchment paper.
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In a large bowl, whisk together the olive oil, lemon juice, cumin, coriander, paprika, turmeric, cayenne, garlic, and salt until blended. Add the cauliflower, chickpeas, and onion and stir everything together very thoroughly so that the marinade evenly coats the cauliflower.
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Transfer to the baking sheet and spread it out. Roast until the onions are tender, and the cauliflower begins to brown (and even blacken) on the edges, about 30 minutes.
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While the cauliflower roasts, in a small bowl, whisk together the tahini, yogurt, salt, honey, and lemon juice and zest. The sauce should be thin enough to pour over the cauliflower. If it’s on the thick side, whisk in a splash of water.
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When the cauliflower is done, spoon the tahini sauce over everything. Scatter the cilantro on top and serve straight from the baking sheet.
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Note: I like the ease of serving this on the baking sheet, but for a dressier dinner, feel free to transfer to a pretty platter or large plate.