Cauliflower Shawarma Wraps with Pomegranate Salsa & Feta Yogurt Sauce. Oh baby! Run don’t walk to the store to grab the ingredients to make these wraps as soon as possible. They’re packed with flavour, simple to make and a little messy (in the best way).
Shawarma is a popular Middle Eastern street food including seasoned shaved meat that would have been slowly cooked on a rotating spit. While these cauliflower shawarma style wraps are not traditional, they are delicious and instead loaded with veggies.
More specially, they are stuffed with za’atar roasted cauliflower. If you aren’t familiar with za’atar it’s an intensely aromatic Middle Eastern spice blend typically consisting of sesame seeds, dried thyme and sumac. You should be able to find za’atar at most grocery stores but if not you can easily make your own. I have suggested a homemade za’atar recipe in the notes below. I am not kidding when I say that I could consume this spice blend by the spoonful. It’s so good.
While the za’atar coated cauliflower is roasting away in the oven you will make the tangy, garlicky feta and yogurt sauce. It’s works wonderfully with what might be my favourite part of these wraps: the pomegranate salsa. I know, pomegranate salsa may sound strange but it’s just a delicious mixture of fresh mint, honey, lime, olive oil, salt and of course, pomegranate seeds. It’s a bright and fresh topping for these wraps that add a nice punch of acidity and sweetness.
We’re not finished yet, but almost. The soft pillowy naan bread is further slathered with a great quality hummus (store-bought or homemade) and topped with crunchy cucumbers and lettuce. I like to garnish these wraps with a generous sprinkle of za’atar and some chilli flakes for a touch of heat.
There you have it, a delicious vegetarian style shawarma wrap that will leave you happy and satisfied. Perfect to make during the week as well as for company.
Ciao for now,
- 1 medium cauliflower (about 6 cups/1.5 litres), small florets
- 1 tbsp Za’atar (either purchased or prepared as described below)
- ½ cup (125 ml) feta cheese (in brine), drained and crumbled
- ¾ cup (185 ml) plain yogurt
- ¼ cup (60 ml) parsley, chopped
- 2 green onions, sliced (about ¼ cup/60 ml)
- 1 clove garlic, minced
- 1-2 pinches of salt (adjust to taste)
- freshly ground pepper
- Seeds from 1 large pomegranate
- 2 tsp (10 ml) honey
- 2 tsp (10 ml) olive oil
- zest of 1 lime
- juice from 1/2 lime
- 1/4 cup (60 ml) mint, chopped
- 1/4 tsp (1 ml) salt
- 1 tsp (5 ml) dried thyme or oregano
- 1 tbsp (15 ml) sumac
- 1 tbsp (15 ml) ground cumin
- 1 tbsp (15 ml) sesame seeds
- 1 tsp (5 ml) kosher salt
- 1 tsp (5 ml) black pepper
For serving: naan or pita bread, hummus, lettuce, sliced cucumbers.
Garnish: Sprinkle with more za’atar and dried red chilli flakes or hot sauce.
- Preheat oven to 400℉ (205℃). Prepare baking sheet with parchment paper.
- Toss cauliflower florets on baking sheet with olive oil and za’atar. Spread evenly and roast for 25 minutes or until golden brown.
- While the cauliflower is roasting, prepare yogurt sauce: Add feta cheese, yogurt, parsley, green onion, garlic, salt and pepper to medium bowl. Mix together and set aside in fridge.
- Prepare pomegranate salsa: In a small bowl whisk together honey, olive oil, lime zest, lime juice and salt. Add pomegranate seeds and set aside.
- To serve, warm up naan bread. Spread hummus on bread, top with lettuce, cucumber, yogurt sauce, cauliflower and pomegranate salsa. Garnish with red chilli flakes and more za’atar if you wish.
Make Ahead and Timing: All components (roasted cauliflower, yogurt sauce and pomegranate salsa) can be prepared earlier in the day and refrigerated. Warm to room temperature before serving.
Dietary Considerations: Vegetarian